Tricks for a very creamy hummus

Today I show you some tricks for a very creamy hummus, There are many hummus, but there is none as creamy as this one!

INGREDIENTS: 

• 500- 550 gr (1 jar) of cooked chickpeas
• 1 garlic clove
• Juice of 1/2 lemon
• 1 teaspoon of cumin
• 1 dessert spoon of salt
• 1 tablespoon of tahini
• 50 ml of extra virgin olive oil (EVOO)
• 1 ice
• 30 ml of water
• Paprika
• Sesame seeds
• Fresh cilantro

Optional: serve with a fried, grilled or poached egg and homemade fried tomato sauce.

ELABORATION OF THE RECIPE:

1. Wash the chickpeas well in a colander and under the tap. Drain. Take the chickpeas with your hands and gently rub them to remove the skins. Remove them. This is the first trick, since without the skins the hummus will be much thinner and creamier.
2. Echad los garbanzos en un robot de cocina o batidora.
3. Add the rest of the ingredients. The ice is the second trick as it will help the chickpeas to break down and mash better.
4. Blend starting at the lowest speed and gradually increase the speed to maximum. Beat until you see that it has become creamy. Open the lid and stir with a spatula lowering the remains adhered to the walls and repeat the beating operation.
5. Tip: taste and decide if you need to rectify by adding a little more tahini, lemon, cumin......
6. The texture is also to taste, as you know, “to each his own”, so if you prefer something more unctuous, add a little more water but do not overdo it, so that it is not too liquid, always add it little by little.
7. Finally, plate the hummus and accompany it, in this case, with a little homemade fried tomato, an egg, to your liking, on top, and then sprinkle some sesame seeds, a little paprika and a few drops of Aove. And enjoy with a good sourdough bread!

I hope you liked these tricks for a very creamy hummus and that you will notice the difference.

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With all my love,

Mireia Alum