{"id":1321,"date":"2023-02-28T16:02:21","date_gmt":"2023-02-28T21:02:21","guid":{"rendered":"https:\/\/recettes.carlrobitaille.org\/?p=1321"},"modified":"2023-02-28T16:02:22","modified_gmt":"2023-02-28T21:02:22","slug":"hummus-cremeux","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1321","title":{"rendered":"Hummus cr\u00e9meux"},"content":{"rendered":"\n<p><strong>Source <\/strong>: https:\/\/www.youtube.com\/watch?v=NbXC0B83S7k<\/p>\n\n\n\n<p>Makes about 1 kg of Hummus (scale down if needed): <\/p>\n\n\n\n<p><strong>Ingredients :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500g Dried Chickpeas <\/li>\n\n\n\n<li>250g Tahini <\/li>\n\n\n\n<li>70-100g ice <\/li>\n\n\n\n<li>75ml Lemon Juice <\/li>\n\n\n\n<li>2 Tsp Salt <\/li>\n\n\n\n<li>1 Tsp Baking Soda Citric acid (optional)<\/li>\n<\/ul>\n\n\n\n<p><strong>Directions: <\/strong><\/p>\n\n\n\n<p><strong>To prepare the chickpeas: <\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li> Add your dry chickpeas to a bowl and completely submerge with water. Allow them to soak for 8-12h or overnight <\/li>\n\n\n\n<li>Rinse your chickpeas, then add to a pot with the baking soda. Pour water over the chickpeas to cover them by about 2 inches <\/li>\n\n\n\n<li>Turn the heat up to high and bring the pot to a boil. When the chickpeas foam up, stir the foam back into the pot and turn the heat to medium. <\/li>\n\n\n\n<li>Cook for half an hour, then remove some of the chickpeas and set aside to use as a garnish later <\/li>\n\n\n\n<li>Place a lid on your pot and cook the chickpeas for another 30-60 minutes on medium <\/li>\n\n\n\n<li>The chickpeas are done cooking when they are extremely soft and have burst. They should mash very easily and the skins should have dissolved <\/li>\n\n\n\n<li> Allow any extra water to evaporate away <\/li>\n\n\n\n<li>Pour the cooked chickpeas onto a plate, and allow it to cool completely until room temp (You can freeze these and defrost them whenever you want hummus) <\/li>\n<\/ol>\n\n\n\n<p><strong>To make the hummus:<\/strong> <\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Add your prepared chickpeas to a food processor or blender, and process for 3-4 minutes, scraping down the side of the bowl halfway, until the chickpeas are processed into a super fine paste. If this is lumpy, you need to process longer. Feel it between your fingers and it should be floury <\/li>\n\n\n\n<li> Add 70g of ice into the food processor, and process into the chickpeas until light and fluffy<\/li>\n\n\n\n<li>Now add the tahini and mix it in. Then when that has been fully incorporated add the lemon juice <\/li>\n\n\n\n<li>You can now adjust to your desired acidity\/thickness by adding citric acid or more ice <\/li>\n\n\n\n<li>Store in the fridge for up to a week<\/li>\n<\/ol>\n\n\n\n<p><strong>To serve hummus:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Place a pile on a plate or bowl <\/li>\n\n\n\n<li> Use the inside of the spoon to build the hummus up into a mound, while rotating the plate<\/li>\n\n\n\n<li>Use the back of the spoon to push the hummus outwards and create the classic well shape <\/li>\n\n\n\n<li> Add your toppings such as chickpeas, then pour in olive oil.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"The Secret To SMOOTH Homemade Hummus\" width=\"584\" height=\"329\" src=\"https:\/\/www.youtube.com\/embed\/NbXC0B83S7k?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Source : https:\/\/www.youtube.com\/watch?v=NbXC0B83S7k Makes about 1 kg of Hummus (scale down if needed): Ingredients : Directions: To prepare the chickpeas: To make the hummus: To serve hummus:<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[],"class_list":["post-1321","post","type-post","status-publish","format-standard","hentry","category-legumineuses"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1321"}],"version-history":[{"count":1,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1321\/revisions"}],"predecessor-version":[{"id":1322,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1321\/revisions\/1322"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}