Hummus with pickled lemon

Text and photos: Anna Plaszczyk

15 March 2018

Hummus is the Middle East delicacy that makes today a career around the world. Who will try it once - will always miss it. Making it despite appearances, is simple and quick. With the addition of pickled lemons, brilliant Moroccan specialty, hummus takes on a new quality.

250 g of dry chickpeas
200 g of sesame seeds
2-3 tablespoons of sesame oil (or other vegetable one)
1/4 peeled pickled lemon
3 tablespoons of pickled lemon juice,
2 cloves of garlic
100 ml of ice-cold water
teaspoon of baking soda

Chickpeas soaked overnight in water, to which we add a half teaspoon of baking soda. Thanks that cooked chickpeas will be creamy. Before cooking, rinse chickpeas and cook over low heat in a large amount of water with a half teaspoon of baking soda for about 40 minutes. Chick peas suitable for hummus, if it is easy to crush them in your hand.In the meantime, prepare tahini paste. Sesame roast on a dry frying pan being careful to not burn sesame. Then blend it in jar using hand blender with a letter S blade-shaped, to a smooth paste with the addition of 2-3 tablespoons of oil.

Drain off cooked chickpeas and blend it to a smooth paste using the same jar, along with garlic, picked lemon and very salty lemon juice. If necessary use additional salt. Blended chickpeas and tahini flare translate into a blender, add ice water and mix it to a smooth paste. After adding ice water you can see how it changes the color of the hummus. In this way, the paste is ready.
Hummus prepared in this way is ready for consumption. You can also make variations on the version, adding hot pepper, parsley, olive oil, etc. Serve it with all kinds of bread, fresh, pickled or grilled vegetables or simply - with olive oil and spices.

Enjoy your meal!