Transcript

Hummus · GialloZafferano.com

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Speaker 1: Classic Hummus is a smooth, creamy cheekpea spread from the
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Speaker 1: Middle East. It has a mild, balanced taste with lemon, garlic,
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Speaker 1: and sesame flavor from tahini. You serve it as a
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Speaker 1: dip with vegetables, crackers, or peta bread, or you spread
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Speaker 1: it in sandwiches and wraps. For about one and a
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Speaker 1: half pounds or seven hundred grams of hummus, you need
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Speaker 1: about fifteen minutes of preparation. These quantities serve four people.
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Speaker 1: Ingredients for the hummus pre cooked chickpeas one pound or
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Speaker 1: five hundred grams lemon juice, one third cup or ninety
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Speaker 1: grams tahini, one quarter cup or seventy grams garlic, one
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Speaker 1: clove optional, extra virgin olive oil, one quarter cup or
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Speaker 1: fifty grams water, as kneaded, fine salt, as kneeded for
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Speaker 1: the final touch, sweet paprika as kneaded, parsley as kneeded,
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Speaker 1: extra virgin olive oil as kneeded, black pepper as kneaded.
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Speaker 1: Ingredients for about five ounces or one one hundred and
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Speaker 1: forty grams of homemade tahini, sesame seeds three point five
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Speaker 1: ounces or one hundred grams sesami oil, two and a
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Speaker 1: half tablespoons or thirty grams warm water as kneaded, fine
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Speaker 1: salt as kneaded. You start with the hummus. You drain
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Speaker 1: and rinse the pre cooked chickpeas very well. You transfer
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Speaker 1: the chickpeas into a mixer or blender. You pour in
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Speaker 1: the lemon juice, the tahini, and the extra virgin olive oil.
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Speaker 1: You add fine salt if you like. You peel one
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Speaker 1: clove of garlic, remove the core, crush it and add
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Speaker 1: it to the mixer. You switch on the mixer and
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Speaker 1: you blend. You add just the speed and the blending
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Speaker 1: time until you reach the texture you prefer, either very
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Speaker 1: smooth or slightly rustic. While you blend, you add two
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Speaker 1: or three tablespoons of water as kneaded until you reach
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Speaker 1: the desired consistency. Instead of water, you can also add
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Speaker 1: a little more lemon juice to increase the acidic note,
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Speaker 1: or a little more oil or tahini for a richer flavor.
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Speaker 1: You continue until you obtain a light, creamy, almost buttery hummus.
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Speaker 1: You transfer the hummus into a serving bowl. You sprinkle
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Speaker 1: sweet paprika on top. You add freshly ground black pepper.
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Speaker 1: You drizzle with extra virgin olive oil. You add chopped
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Speaker 1: parsley to taste. Your humos is now ready to be served.
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Speaker 1: For the home made tahini, you place the sesame seeds
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Speaker 1: in a nonstick pan. You toast them over medium heat,
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Speaker 1: stirring often until they are lightly golden and fragrant. You
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Speaker 1: transfer the hot toasted seeds into a mortar. You add
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Speaker 1: part of the sesame oil and a pinch of fine salt.
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Speaker 1: You pound the seeds with circular movements until they start
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Speaker 1: to break down and release their oil. You gradually add
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Speaker 1: the rest of the sesame oil and some warm water.
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Speaker 1: As kneaded and you continue pounding and you obtain a
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Speaker 1: rather smooth and homogeneous paste. Your tahini is now ready
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Speaker 1: and you can use the needed amount for the hummus.
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Speaker 1: You store any left over humos in the refrigerator for
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Speaker 1: three to four days in an air tight jar covered
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Speaker 1: with a thin layer of oil. You do not freeze humus.
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Speaker 1: You now enjoy this creamy, classic hummus with your favorite vegetables, bread,
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Speaker 1: or snacks.