Chickpea Hummus with Garlic Oil

Hummus is a sauce made from chickpeas and a sesame seed paste called tahini . It originated in the Middle East and spread to neighboring countries ( Syria ,

Hummus con olio all'aglio Coppini Arte Olearia

wikipedia.org/wiki/Giordania">Jordan ). It is now a classic in Middle Eastern cuisine and its origins are lost in antiquity. In the original recipe, extra virgin olive oil, lemon juice and garlic are added to the chickpeas and tahini and to garnish, a sprinkling of paprika and finely chopped parsley. Simple and quick to prepare, it will be your secret weapon for aperitifs with friends. Using it as a sauce for raw vegetables will give you a revisited and creamy carrot, celery and fennel dip . Hummus is also perfect spread on focaccia, pita bread or Tuscan bread, with a few datterino tomatoes cut in half and a drizzle of extra virgin olive oil you will create a dream bruschetta .

We offer you a "lighter" and more digestible version, ideal for those who do not like fresh garlic or more precisely its "side effects". We will replace the extra virgin olive oil and garlic with a product that actually contains both, our Olive & Garlic dressing , obtained by simultaneously pressing freshly picked Nocellara del Belice olives and Paceco pink garlic .

Ingredients

(per 4 persone)

250 g di ceci precotti (peso sgocciolato)
30 g di tahina
40 g di succo di limone
30 g di condimento Olive & Aglio
2 cucchiai di acqua
Sale fino q.b.

Per guarnire:

Olio extravergine di oliva q.b.
Paprika dolce q.b.
Prezzemolo fresco tritato q.b.

Procedure

Preparation:

Let's start the preparation of the hummus by draining and passing under cold water the pre-cooked chickpeas, then transfer them to a blender. Add the lemon juice, tahini, salt and Coppini Arte Olearia garlic oil to the chickpeas.

We start blending at medium speed, after a few seconds we taste and adjust the salt if necessary, we add the first spoonful of water and turn the mixer on again for a few moments, we check the consistency, if our hummus still seems too thick we add another spoonful of water, we will obtain a lighter texture.

Transfer the hummus to a bowl and garnish with paprika, parsley and a drizzle of extra virgin olive oil.

We also tried the version of Chickpea Hummus without tahini, it is prepared by simply replacing the tahini with the same amount of peanut butter. The sauce is sweeter, with a delicate peanut aftertaste. This version is particularly appreciated by children, being free of the slightly more bitter notes of the tahini sauce.