Chickpeas
250 g dried chickpeas
Water for soaking
175 ml water for steaming
Hummus
60 g tahini
1 clove of garlic
½ lemon
juice only
½ tsp cumin powder
50 g ice cubes
½ tsp salt
2 tbsp olive oil
Some sumac
Chickpeas
Put the chickpeas in a bowl, cover with plenty of water and soak for about 12 hours or overnight. Drain the chickpeas, put into an ovenproof dish with the water, place on a wire shelf in the cold cooking space and cook at 100 °C for about 35 minutes until soft using the steam mode.
Steaming 100 °C for 35 Mins
Hummus
Put the chickpeas and all the ingredients up to and including the salt in a food processor and blend to a fine purée. Arrange the hummus, drizzle over the olive oil and sprinkle with sumac.
Tips
Use tinned chickpeas.
To make a super silky hummus: put the cooked chickpeas in a bowl with cold water and skin by hand.
Additional information
Created on
4/8/25
