Classic Hummus

Ingredients

250g dried chickpeas Juice of 1 lemon 2 cloves of garlic, minced 1 teaspoon ground cumin 1 pinch cayenne pepper 3 dl (300 ml) rapeseed oil 2 tablespoons tahini (optional) Salt to taste

Preparation

1 Soak the chickpeas overnight in plenty of water. 2 Drain and rinse the soaked chickpeas, then transfer them to a gastro tray. 3 Steam the chickpeas in the combi oven until they are tender – following the cooking steps below. 4 Once cooked, strain the chickpeas and reserve a little of the cooking liquid. 5 Blend the chickpeas with 2/3 of the rapeseed oil until smooth. 6 Add the tahini (if using), garlic, cumin, cayenne pepper, and lemon juice. Continue blending, adjusting the consistency with the remaining oil or reserved cooking water until it reaches your desired creaminess. 7 Season the hummus with salt and more lemon juice to taste.

Cooking steps in Invoq oven

Preheat – 110°C – 1 minute

Insert tray

Steam - 100°C - 50% fan speed - 30-40 minutes

Recommended

Imperial® tray 60 mm

Chef's tips

For an extra smooth hummus, after steaming the chickpeas, peel off the skins before blending. It takes a bit more time but makes the texture velvety smooth. You can also use ice-cold water during blending to help emulsify and lighten the hummus for a fluffier consistency. Garnish with a drizzle of olive oil and a sprinkle of paprika or za’atar for a beautiful finish.

Sébastien Monjoin

Sales & Culinary Support

Watch how to make this recipe

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