Hummus is the most famous dip in Arabic and Eastern Mediterranean cuisine. This homemade version far surpasses any industrial preparation: creamier, fresher and without preservatives. The secret is to peel the cooked chickpeas and use quality tahini.
Mediterranean
Homemade hummus with whole wheat pita and vegetables
Homemade chickpea hummus with tahini, lemon and garlic, served with whole wheat pita bread and fresh vegetables. Vegan and nutritious Arabic dish.
- Lebanon
- Main course
- Light
- High fiber
- Low sugar
- easy
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 10 g
- Fiber 6 g
- Carbohydrates 24 g
- Fat 16 g
- Sodium 380 mg
Story behind the dish
Preparation
Homemade hummus with whole grain pita and vegetables is a Lebanese preparation with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of cooked chickpeas (reserve the broth).
- Have ready: 3 tablespoons of tahini.
- Have ready: Juice of 1 large lemon.
- Have ready: 2 cloves of garlic.
- Have ready: 4 tablespoons extra virgin olive oil (extra to decorate).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Peel the chickpeas by rubbing them between your hands under water; discard…
Peel the chickpeas by rubbing them between your hands under water; discard the skins. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Grind in a blender: chickpeas
Blend in a blender: chickpeas, tahini, lemon, garlic, cumin and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Add the chickpea broth little by little until you obtain a very texture…
Add the chickpea broth little by little until you obtain a very creamy texture. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Taste and adjust salt and lemon
Taste and adjust salt and lemon. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve in a deep plate making a hole in the center; filled with…
Serve in a deep plate making a hole in the center; Fill with olive oil. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Decorate with paprika
Decorate with paprika, parsley and pine nuts. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with toasted whole grain pita and raw vegetables.
Serve with toasted whole grain pita and raw vegetables. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Reserve a splash of extra virgin olive oil for plating: it concentrates aroma without cooking it.
- If you use canned legumes, drain and rinse them to reduce sodium and improve flavor.
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