HUMMUS
4 Servings / Total Time: 2 hours
SHO – Concentrated Clear Stock enriches the hummus with a gentle umami note and better length on the palate.
It brings depth to the chickpea-tahini base while maintaining a very clean texture and flavor profile.
| Ingredients | Quantity |
|---|---|
| SHO - Bouillon Clair | 20 gr |
| Dried chickpeas | 125 gr |
| Water | 250 gr |
| Tahini | 75 gr |
| Fine salt | 3 gr |
| Lemon | 1 pc |
| Baking soda | 5 gr |
| Olive oil | QS |
| Za'atar | QS |
Instructions
- Place the soaked chickpeas in a pressure cooker with the water and baking soda. Bring to a boil, skim the surface, and close the pressure cooker. Once pressure has built up, cook over low heat for 1 hour.
- Once cooked, drain the chickpeas while reserving the cooking liquid. In the Thermomix, place 250 g of cooked chickpeas along with 100 g of the cooking liquid.
- Blend the mixture until smooth. Add the tahini, SHO – Concentrated Clear Stock, and fine salt, then blend. Once fully incorporated, season with lemon juice. Chill and serve in a shallow bowl, drizzled with a thread of olive oil and a pinch of za'atar.
