No olive oil and spices are optional. Here are all the tricks for perfect hummus.
Humus Day. How about that? We know that the recipe is not Portuguese, but we have all licked ourselves with that chickpea pâté, which is either good on the tip of a raw carrot or spread thickly on a nice slice of bread. Chef @Amabile Kolenda is almost as big a fan of hummus as we are, so she shares with us her recipe for perfect hummus. Pay attention to the tips, they will make all the difference!
. 3 cups overcooked chickpeas
. 1/2 cup raw tahini
. Lemon juice to taste
. Cumin (optional)
. 1 teaspoon garlic paste (optional)
. Ice water (little by little)
Soak the beans the day before, and cook them with a bay leaf until they are well cooked, this is what will give them creaminess. Then, drain and place the beans in a bowl and cold water and remove the excess husks by rubbing the cooked beans between your hands. They will loosen, float, and it will be easy to remove them. Finally, put all the ingredients in the blender and add the ice water little by little so as not to lose the flavor.
. the tahini must be creamy
. the water must be ice-cold
. the grain should be very well cooked and, if possible, the husk removed