DOCUMENT

34 Hummus Serves 4 | Preparation time 65 (30) minutes + 12 hours for soaking Ingredients 200 g chickpeas, dried 2 cloves of garlic | peeled ½ tsp. cumin, ground 1 ½ tbsp. lemon juice 4 tbsp. sesame paste (tahini) ¼ tsp. paprika, hot 1 tsp. salt Pepper ½ tbsp. olive oil Accessories: Solid cooking container Sieve Hand blender Preparation Sort the chickpeas, cover with plenty of cold water and soak overnight. Place the chickpeas and the soaking water in a solid cooking container, making sure the chickpeas are covered with water. Add the garlic cloves, season with cumin and cook. Drain the chickpeas, retain 125 ml of cooking liquid and leave both to cool. Purée the chickpeas with the cooking liquid, the lemon juice and the tahini using a hand blender. Add enough cooking liquid until you get the required consistency. Season generously with paprika, salt, pepper and cumin. Drizzle with olive oil and serve. Settings Temperature: 100 (120) °C Duration: 50 (15) minutes Useful tip You can make the hummus even smoother by removing the light- coloured outer skin from the chickpeas before puréeing.