Maximized Hummus
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Cook time: 
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Serves: 4
 
Ingredients
  • 600g freshly cooked or bought chickpeas
  • 3 tbs Raw Tahini paste
  • 3cm piece fresh ginger, peeled and grated
  • 2 tbsp olive oil
  • 1 small garlic clove
  • 1 or 2 lemons
  • Mineral water
  • Sea salt
  • For the dressing
  • 60ml olive oil
  • 1 strip lemon peel cut in thin slices
  • 1 large garlic clove, peeled and thinly sliced
  • 2cm piece fresh ginger, peeled and julienned
  • 1 tbs coriander stalks, cut in pieces plus 2 tbsp picked leaves
Instructions
  1. With a vegetable peeler cut 6 strips of lemon peel and squeeze the lemon.
  2. For the dressing, reserve 100 gr of chickpeas and a strip of lemon peel.
  3. In the blender vase, place the chickpeas, lemon juice, tahini, garlic clove, grated ginger, 5 strips of lemon peel, 50 ml of water and salt.
  4. Blend thoroughly until we obtain a very fine puree, we test the texture and if necessary add one or two tablespoons of water and we blend again until we obtain the desired texture, smooth and spreadable.
  5. Try it and rectify the point of salt and lemon. Reserve the mixture in the fridge.
  6. For the dressing
  7. In a frying pan place the oil over medium heat, lightly brown the garlic strips and add the green coriander stems, cut into pieces, the lemon peel strip cut into strips and the julienned ginger. Sauté for 2-3 minutes and turn off the heat.
  8. To serve, place the Hummus in a flat dish, distribute the reserved chickpeas on top and refresh with the dressing.
  9. Garnish with the coriander leaves and a splash of extra virgin olive oil.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/maximized-hummus/