Since the first ViVi Bistrot opened in 2008 in Villa Pamphili, chickpea hummus has never been missing from our menus.. This delicious, spicy spread, flavored with sesame and paprika, is often shared and is a healthy, affordable, sustainable, and convivial recipe. Its full name is hummus b'tahini, meaning chickpeas with tahini. its origin is lost in the mists of time. Lebanon, Palestine, Israel, Turkey, Syria, and Jordan dispute the paternity of the recipe, which is said to have been invented in the Bronze Age and spread by ancient trade in the Mediterranean basin.
Daniela, co-founder of the ViVi brand, reveals the secrets of the delicious hummus recipe used at Vivi Bistrot!
Hummus is a stateless dish: Shared by many Middle Eastern countries – some of which are at war with each other – it is a symbol of peace. This is why computational biologist Ben Lang chose hummus as a symbol of peace in the Middle East, founding the World Hummus Day, which is celebrated every May 13th with the official hashtag #worlhummusday.
This vegetarian recipe made of chickpea and sesame seed pasta flavored with olive oil, garlic, lemon juice and paprika, cumin seeds powder and finely chopped parsley, has extraordinary nutritional properties. Hummus is in fact rich in vegetable proteins, potassium, iron, magnesium, folic acid, manganese, vitamin B-6 and fibre… a panacea for your health! From a nutritional point of view environmental sustainability Furthermore, legume cultivation is considered a true ecological asset. Not to mention that chickpeas are very cheap.
ViVi recommends eating lots of hummus!
The ViVi Hummus Recipe
Preparation time
10 minutes (+ 24 minutes soaking if using dried chickpeas)
Level of difficulty
Beginner-friendly
Ingredients
Precooked chickpeas 600 g
Sesame seeds or tahini sauce 100 g
Hot water 150 g
Lemon juice ½
Sesame oil 30 g
Paprika 1 teaspoon
Garlic 1 clove
Salt to taste.
Black pepper to taste.
Parsley 1 sprig
Preparation
The hummus recipe doesn't require cooking—unless you use dried chickpeas, which need to be soaked for 24 hours and then cooked in water for 30 minutes with a tablespoon of baking soda. For the rest, all you need is a blender.
Place the chickpeas (if pre-cooked, use the water from the package too) in the blender, along with the tahini sauce (if you can't find it at the supermarket, make it by blending sesame seeds and seed oil), ½ clove of garlic, ½ lemon juice (be careful not to pour out the seeds, they are very bitter!), and salt to taste.
Blend everything until smooth and pour the cream into a large bowl. Add a little oil and garnish to taste with black pepper, sesame seeds, fresh chickpeas, paprika, parsley, or chili flakes. Serve with pita bread, matzo, or injera, or use the hummus as a dip for raw vegetables.
Conservation
Store hummus in the refrigerator in an airtight container for up to 2-3 days. Do not freeze.
Best enjoyed with friends!