THE GOOD OIL MILL
AT YOUR HOME
This week’s recipe has ancient Middle Eastern origins; from Lebanon, Palestine and Israel it has arrived here, bringing spicy and exotic flavors to our Mediterranean dinner tables, completely transforming our idea of appetizers, delicacies and finger foods.
Paired with Naan bread, Greek pita bread or simple crispy bruschetta, chickpea hummus with tahini is the favorite chickpea sauce to dip in fresh sticks of seasonal vegetables, such as celery, carrots, fennel or peppers – the “one leads to the other” kind of a snack while chatting before dinner.
But thanks to the different variations of hummus, which have been tested over time, its use is much broader than what has just been said: have you ever tried pure chickpea hummus spread on sandwiches with salami and cheeses? Or have you ever served this chickpea mousse paired with a meat dish or as a condiment for pasta?
We at Frantoio Bonamini like this sesame cream in all its versions but if we really have to choose specifically we prefer to share with you the chickpea hummus with extra virgin olive oil, in which extra virgin olive oil plays a fundamental role as the main ingredient to flavor the chickpea hummus and give it a slightly more Western flavour, in stark contrast to its oriental flavour.
Ingredients for 4 people:
• 800g of pre-cooked chickpeas
• 6 tablespoons of tahina (sesame seed paste)
• 2 Lemons – the juice
• 50 g of Extra Virgin Olive Oil
• 1 teaspoon ground cumin
• 3 cloves of garlic
• Salt to taste
• Paprika/chili pepper to taste
Method:
• Drain and rinse the chickpeas for the hummus under running, cold water
• In a large blender, add to the chickpeas: tahini, lemon juice, garlic, extra virgin olive oil, cumin and salt.
• Blend until you reach a thick and homogeneous mixture.
• If following this chickpea hummus recipe the cream is too thick, add more extra virgin olive oil.
• Season with salt and serve the chickpea sauce in a bowl, finishing everything with a sprinkling of paprika or chilli pepper, some white or black sesame seeds and a raw drizzle of olive oil
Thanks to its fruity and herbaceous notes, EVO oil will be able to enrich the flavor of this hummus recipe, giving creaminess during preparation and bringing health benefits given the presence of antioxidants and monounsaturated fats. Furthermore, the use of extra virgin olive oil will make the chickpea hummus more digestible and lighter, without burdening the liver, which is more common if seed oil is used. Finally, it is important to mention that as is known, extra virgin oil helps in the preservation of the product, creating a protective layer on the surface of our chickpea cream that counteracts the formation of mold and oxidation.
By now it is clear to everyone how olive oil is fundamental for the correct preparation and harmony of taste of chickpea hummus; an intense fruity oil like our Santa Giustina or Vert de Vertes will give a fragrant and strong aroma, with hints of artichoke, green tomato, rocket and hay. Ideal for those who want to combine chickpea mousse with equally tasty dishes such as falafel meatballs, spiced meat skewers or crunchy bruschetta.
Those who, however, are not fond of intense flavors but instead love olive oil, could opt for a more delicate extra virgin olive oil for the preparation of this hummus, such as our Valsecca or Or De Noires. Hints of almond, field grass and yellow apple that create perfect harmony when combining simple chickpea hummus with mixed salads, white meats and boiled fish and boiled vegetables.
For the more adventurous we also recommend experimenting with the hummus recipe combined with our flavored oils. Lemon Oil and Orange Olive Oil to give freshness and an inebriating scent, Chili Pepper Oil for that touch of spiciness that you don’t want to give up, Garlic Oil which comes in handy when you are without the segments required in the traditional hummus recipe.
The range of Bonamini oils is wide and varied and it will give you the opportunity to experiment and play in the kitchen, creating infinitesimal versions of the much-vaunted chickpea cream, which is increasingly making its way onto Italian tables. Because as we know, we are good foodies by nature but if we also add a little of our Mediterranean green gold, then we are all set!
