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Hummus

Also searched as: chickpea dip, homemade hummus

In short: Very soft-cooked chickpeas, sesame paste and lemon become a smooth, airy emulsion.

Picture it

Like a down pillow made of chickpeas: the finer and airier, the softer.

The decisive moments

1
Cook soaked chickpeas with a pinch of baking soda until almost falling apart
loosens the cell walls and skins, which would otherwise stay grainy.
Vegetables soften (pectin breakdown)
2
Mix tahini with lemon juice
The sesame paste first thickens, then turns creamy: water and fat combine.
Emulsion
3
Add the chickpeas while still warm and blend for a long time
Warm, they are softer and break down more finely.
Starch gelatinisation
4
Whip with a little iced water
The water loosens the mixture and makes it pale and fluffy.
Emulsion

Related entries

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