- 7 ounces chickpeas (200 g)
- 1 onion
- 1 carrot
- 1 bay leaf
- 1 clove garlic
- juice of half a lemon
- 1 level teaspoon ground cumin
- 1 level teaspoon ras el-hanout
- 2 pinches paprika
- 1 teaspoon tahini (sesame paste)
Step 1: Hummus
The day before, soak the chickpeas in water.
The day you plan to serve the hummus, peel the onion and carrot and place them into a saucepan with a bay leaf. Drain the chickpeas, add them to the pan, and cover well with water. Bring to a boil, and cook for 1 hour and 30 minutes. Season with salt at the end of cooking.
Peel the garlic, and cut into 2 or 3 pieces.
With a slotted spoon, drain the chickpeas, and blend with the garlic and 1 or 2 ladles of the cooking water to obtain a smooth purée.
Add the juice of half a lemon, the cumin, ras el-hanout, paprika, and tahini. Blend again to incorporate.
Taste the hummus and season as needed. Chill until ready to serve.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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