Hummus (Vegan & Gluten Free)
Hello my dear!
Pardon me for not posting regularly on this blog, but I am currently buried under a huge
and crappy amount of boxes, paperwork and beautiful car tours to prepare the moving (as I am writing, we just drove 1000 km in 3 day to empty the Cher-et-Tendre’s apartment and, just so you know, when I am in a car, I am almost as patient as a five years old. Believe me, it was a mess!) (And if you have absolutely no idea of what I am talking about, you can go here, here, here and here)
ANYWAY: Today’s recipe is vegan, gluten free, soy free and really simple: hummus. (Indeed, it’s less simple than just opening the plastic box you buy at Whole Foods, but. Yes, just “but”. Don’t want to debate (and got absolutely no time to do it!)
Less talk, more action: to do this little beauty, you’ll need:
- 500 g chickpeas
- a few bay leaf
- some oil (sesame, olive, nuts, as you wish)
- some tahini (sesame paste)
- the juice of a big lemon
- a few gloves of garlic
- sesame seeds
You cook the chick peas in some salted water with 2 or 3 bay leaves for 1.5 to 2 hours (until the chickpeas are well cooked). Maybe you will need to add some water during cooking time, so keep an eye on the pan. When it is cooked, keep 300 ml of cooking juice aside and drain the rest. Put the chick peas in a blender or in a food processor and add the rest depending on your taste. Add slowly the cooking juice, it’s the key to get your hummus smooth.
Pour into a jar and let it cool down. Serve with some oil and topped with sesame seeds. It’s perfect with a slice of bread as dip sauce for veggies.
That said, I am going back packing. If you don’t hear about me for the next 6 to 8 weeks, it will probably mean that I was so tired that I fell in a box and cross the Atlantic in a container.
Thank you goodbye