1½ cup of chickpeas soaked in water over night, cooked and drained
One cup of the juice saved from the preparation of the chickpeas
⅓ cup tahini
1 squeezed clove of garlic
4 spoons fresh lemon juice
2 spoons olive oil
½ teaspoon ground cinnamon
½ teaspoon cloves
⅓ teaspoon cumin
½ teaspoon coriander
Pepper and salt
- On 02 Oct 2017
- In Vegetarian Recipes
- Preparation Time: 20 Minutes
- Difficulty Level: Starter
Hummus
I am very lucky, because I have people in my life that make it so much more special. One of these people is my dear friend Anouck. The funny thing is, every time I go to eat at her house she apologizes for her food, but she always brings me one fantastic recipe after another! She has never served me one bad meal. In fact, on today’s blog I give you her wonderful hummus recipe!
Photo: Toni Brown
Interior designer, stylist and decorator
Anouck is a lovely Dutch girl who is married to a Greek and lives on Poros. She has 2 beautiful daughters, runs her own company called ABsee Styling and is one of the most creative people I know. She is an interior designer, stylist and decorator. Anouck is responsible for the atmosphere you experience when you are with us at Odyssey Suites and in our bistro. Here are some examples of her wonderful work, if you want to see more, go to www.absee.nl!
Chickpeas
One of Anouck’s favourite foods is chickpeas, especially prepared in the clay pot that she bought on the Cycladic island of Sifnos (thank God she remembered me and bought me one too!). Her chickpea soup is maybe (I say maybe mama, don’t get angry!) the best one that I have ever tried. She takes time to make it and that is very special, because she is a very modern and busy mother, wife, self-employed stylist and busy-bee wonderful girl.
The last time I visited Anouck, she had some of the chickpeas left from the fantastic chickpea soup that she prepared a few days before. Again she also presented another fantastic recipe, which was going to be her now famous hummus recipe. Of course she apologized while serving it.
The secret of Anouck’s hummus
Anouck’s hummus recipe is very simple and practical, exactly like my friend. A no nonsense, easy to make and even easier to eat recipe! Her secret is the use of fresh lemons, very good quality local chickpeas and the time she spends making the hummus. Anouck soaks the chickpeas overnight in water before she boils them, cooks chickpea soup, and prepares her hummus from the leftover soup.
Good luck making the hummus and we love to hear how it turned out!
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Ingredients
To cook the chickpeas
3 bay leaves
4 spoons of olive oil (or more if wanted)
Salt to season
Instructions
1. Soak the chickpeas overnight for 8 hours.
2. Cook the chickpeas for 6 hours in the oven, preferably in a clay pan, with the bay leaf and the olive oil. For the last 2 hours add salt.
3. Drain them and keep 1 cup of the juice aside.
4. Remove the skin of the beans by gently rubbing them between your hands.
5. Put the chickpeas in a blender together with the tahini, garlic, lemon juice, olive oil, cinnamon, cloves, cumin, coriander and pepper and salt. Blend it into a smooth mixture. If the mixture stays thick, use the juice of the soup to make it more smooth.
6. Serve the hummus with smoked paprika and olive oil on top.
Servings : 4
Ready in : 20 Minutes
Recipe Type : Vegetarian
1 Reviews Found
Christy Bakboychuk - 2021/07/02 at 23:58
At what temperature do you cook the chickpeas in the oven?
Leave us your review
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