Ingredients
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200 g of Chickpeas cooked
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1/2 clove of Garlic
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2 tbsp. of Tahina
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50 ml Wateror more
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to taste Lemon juice
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to taste Salt
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1/3 tsp. of Chili powder
Directions
Hummus is typically a blend of cooked chickpeas and tahini seasoned with garlic, salt and lemon juice. However, the taste and consistency of hummus can differ significantly based on the region where it’s made. In some places, it may be a smooth white cream, while in others it may be a coarse-grained puree. The creaminess of hummus depends directly on the quantity of tahini used and how finely it’s ground. The creamiest hummus is made with equal parts boiled chickpeas and tahini. This hummus has a rather delicate texture and a flavor profile that leans more toward tahini. On the other end of the spectrum is the kind of hummus you would find in Bosnia, for example. It uses very little tahini and is not overly ground. You can use any food processor or mortar with a pestle to make this variation of hummus. As for its texture, Bosnian hummus is a rather coarse and dense puree. The chickpeas are easily recognizable in the flavor, while the tahini lingers in the background. The primary seasonings in Bosnian hummus are garlic, lemon and ground hot chili.
Bon Appétit!
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Steps
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1
Done
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Place the boiled chickpeas, tahini, garlic, a pinch of salt, ground chili and lemon juice in the food processor bowl and begin to grind. Gradually add cold water as needed. Only add a small amount of water (1 or 2 tablespoons maximum), as the hummus should have a thick consistency. Grind until it reaches a medium-grain puree texture. Remember, the hummus should have small chickpea chunks for this recipe. Adjust the seasoning by adding salt, chili and lemon juice to your taste. Serve on a plate, drizzle with olive oil and sprinkle with ground chili or chili flakes. |
