Ingredients
Shelled hemp seeds
Hempseed Oil
Chickpeas
Lemon juice
Tahini – sesame paste (optional)
Salt
Water
Coriander
Lebanese Zaatar spices
Preparation
24 to 48 hours before making the recipe
Soak the chickpeas in a large amount of water, stirring with a wooden spoon every 6-8 hours. Change the water every 24 hours. Nutrient absorption of chickpeas will be better if the seeds have slightly sprouted, usually after 48 hours.
Le jour de la recette
1. Rinse the chickpeas and cook them in a pot with three volumes of water for one volume of chickpeas.
2. Add spices and aromatic herbs to the cooking water to create a light broth. You can add a ready-to-use vegetable broth.
3. In the pot, cook for 45 minutes from the boiling point.
4. Reserve a little of the filtered broth.
5. Drain and let the chickpeas cool slightly before putting them in a blender.
6. Start blending a small portion of the chickpeas with the hulled hemp seeds, adding broth gradually and blending.
7. Add the hemp oil, Zaatar spices, salt, pepper, and crushed garlic, blend to homogenize the mixture.
8. Add lemon juice gradually and blend again.
9. Add tahini and blend everything.
10. Gradually add the chickpeas and blend until a homogeneous and smooth texture is obtained. You can adjust the texture by adding a little broth if necessary.
11. Allow a small amount to cool in the fridge to taste the seasoning, adjust if necessary, and blend again.
12. The final step to achieve perfect hummus is to plunge a large ice cube into the mixture and blend until the ice cube is gone. This technique gives perfect smoothness to the preparation.
13. Pour everything into a jar, making sure not to trap air bubbles. You can store your hummus in the refrigerator for up to a week.
14. Sprinkle hulled hemp seeds on your toast... and enjoy.
