Hummus Recipe by Chef Thomas Wenger
I love the Middle Eastern mezze, a selection of small dishes served as appetizers. Mezze has a strong tradition in Tukey and other Middle Eastern countries like Lebanon or Saudi Arabia.
Mezze almost always consists of hummus (chickpea – sesame spread) and baba ghanoush (eggplant- sesame dip) served with warm pita bread.
Other items such as sambousek (pastries filled with minced meat and nuts), tabouleh (cous cous and parsley salad) and more are also added, but hummus and baba ghanoush are always present when mezze is served.
The rich creamy sesame paste called tahini is really the “main ingredient” in both spreads and the strong, nutty, almost smoky taste of it, is what makes this spread so flavorful and distinct.
Enjoy this classic hummus recipe by Chef Thomas Wenger!
- 300 grams chickpeas cooked soft
- 170 grams tahini available in specialty stores
- 60 milliliters water
- 120 milliliters olive oil virgin
- 40 milliliters lemon juice
- white pepper from the mill
- paprika powder
- Soak the chickpeas (approx. 200 g to allow for the weight intake during the soaking and cooking) overnight in cold water.
- Drain the water and cook in a lightly salted water until completely soft but still intact.
- Strain onto a tray and let the cool down until they are lukewarm.
- In a food processor combine all ingredients with 1/2 of the water and approx. 90 ml (3 fl oz) of virgin olive oil into a smooth hummus.
- Add the rest of the water as needed to achieve the correct consistency. Season to taste.
- Place into the serving dish and refrigerate well. Just before serving, make a few grooves with the back of a spoon into the hummus, drizzle with the remaining virgin olive oil and sprinkle with little paprika powder.