For a gourmet aperitif, you can always rely on dips or spreads. These creams or pastes have many advantages. They can be enjoyed with several accompaniments (chips, breadsticks, toast, raw vegetables, etc.), are generally suitable for all diets and allow you to vary the pleasures. One of the most classic is hummus, a typical preparation of Levantine cuisine, often present in the famous mezzés. It is very easy to find in the aperitif section of your supermarket, between guacamole and tapenade. However, this chickpea puree is very easy to make at home and can be made in any season since these seeds keep very well in jars. It is also an opportunity to use their juice, for an anti-waste recipe.
Quite basic, hummus can be enhanced with just a few ingredients. And who better than a former Top Chef to do it? Mohamed Cheikh, winner of season 12 of the famous competition, shared his recipe on his social networks. To give a new dimension to his hummus, he relies on a hint of zaatar. This is a traditional spice blend from Lebanese cuisine. It mainly contains thyme, sesame, sumac, and sometimes also varieties of oregano. The chef also revealed a tip for obtaining a very creamy texture. The recipe is disconcertingly simple, since it is almost entirely a matter of mixing all the ingredients.
For 6 people, pour into the bowl (…)
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