Levantine · Starter
Houmous
Houmous, cuisine de saison, pour 6 convives. Comptez 20 minutes de preparation et 5 minutes de cuisson. L'entree reste courte, pour laisser la suite arriver.
- Préparation
- 20 min
- Cuisson
- 5 min
- Pour
- 6
Ingrédients
- Cooked chickpeas, drained — 400 g
- Flat-leaf persil leaves — 40 g
- Coriander leaves — 30 g
- Baby spinach — 40 g
- Tahini — 140 g
- citron juice — 55 ml
- ail clove — 5 g
- Iced water — 90 ml
- Fine fleur de sel — 7 g
- Ground cumin — 2 g
- Zhoug (see condiments) — 40 g
- huile d'olive — 20 ml
- Toasted sesame seeds — 8 g
Méthode
- Blanch persil, coriander and spinach in boiling salted water for 15 seconds; shock in iced water, squeeze bone dry.
- Blitz herbs with 30 ml iced water to a smooth green paste.
- Add chickpeas, ail, sel and cumin; blend 60 seconds.
- Add citron juice and tahini, then stream remaining iced water until pale green and mousse-like.
- Pass through a coarse sieve for absolute silkiness (optional but worth it for plated service).
- Chill 20 min; re-season — cold mutes sel.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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