Salut mes P’tits croissants!

Today we are making the most delicious chickpea dip, yes Hummus! Served with veggies or fresh pita. It is just that good.

One of my favourite appetizer/snack. I have paired it with confit garlic, sumac, fresh cilantro and fried chickpeas.
The earliest mention of Hummus date back to the 13th century in Egypt, but it is likely that its been consumed all over the Middle East of quite a while.

Serves 4 to 6

Hummus
1 1/2 cup (250gr) Cooked chickpeas
1/4 cup (60ml) Lemon juice (fresh)
1/4 cup (60ml) Tahini
2 cloves Garlic (peeled and smashed)
2 tbsp (30ml) Extra virgin olive oil
1 tsp Cumin (ground)
Salt to taste

• In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
• Add the olive oil, smashed garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. –
• Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
• Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
• Taste for salt and adjust as needed. Store homemade hummus in an airtight container and refrigerate up to one week.

Garnish 
1/2 cup (125gr) Dehydrated overcooked chickpeas
15 leaves Cilantro
1/2 tsp Sumac
2 tbsp Confit garlic
2 tbsp (30ml) EV Olive oil
1 tsp Maldon salt or Fleur de Sel

• In a medium pot on high heat filled up with vegetable half way, fry the dehydrated overcooked chickpeas until nice and crispy.
• Drain with a slotted spoon onto a tray with absorbing paper (to remove the excess fat) and season with salt.
• Plate the hummus in a large bowl or coupe plate.
• Garnish with olive oil, sumac, the fried chickpeas, cilantro and confit garlic. Sprinkle with Maldon salt.
• Serve with veggies or/and fresh warm pita.
• Bon Appétit!