Ingredients and servings for 6 people:
– Chickpeas 2 pots
– Hot water 150 g
– Sesame oil 30 g
– Garlic 1 clove
– Black pepper to taste.
– Sesame seeds 100 g
– Juice of half a lemon
– Paprika 1 teaspoon
– Fine salt to taste.
– Parsley 1 tuft
To prepare the hummus start by peeling the garlic clove, split it in half to remove the inner core and proceed by chopping it very finely. Then take the clump of parsley, rinse and dry it, and chop it too finely.
Proceed by preparing the tahina (you can also use commercial tahina if you prefer): pour the sesame seeds into a nonstick skillet and toast the seeds over a gentle heat for 2-3 minutes. Then transfer them to the suribachi (the typical Japanese bowl) and use the surikogi to mix and pound the toasted sesame seeds. If you do not have these tools, you can use a mixer.
Start pounding and only after a few moments add the sesame oil in a trickle, a pinch of salt, and the hot water and continue stirring. If you prefer a thicker tahina you can add more toasted sesame, if more liquid add more seed oil or hot water.
Then add the precooked chickpeas, drained from the preserving liquid, and continue to stir and pound. Squeeze the juice of half a lemon and add garlic, some chopped parsley, salt and pepper again, and stir again. Once the humms are ready, you can flavor again with fresh parsley, smoked paprika and a drizzle of seed oil again, then your hummus is ready!
Serve it as an appetizer along with fragrant bruschetta bread or for a Middle Eastern-themed dinner with lightly toasted azimo or Arabic bread in the oven!