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Ramadhan recipe: Four Seasons Hotel Jakarta’s hummus
A Middle Eastern delicacy, hummus recipes for the Indonesian palate are usually adjusted.
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Four Seasons Hotel Jakarta's hummus, served with Lebanese bread. (JP/I Gede Dharma JS )
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Middle Eastern delicacy, hummus recipes for the Indonesian palate are usually adjusted. “In making hummus for local palates, normally the tahina and the lemon salt have to be adjusted so the taste is not too strong,” suggests Four Seasons Hotel Jakarta’s chef de cuisine, Philip Walasary.
He also uses garlic water instead of garlic powder to infuse the garlic taste better into the hummus. “Serve the hummus with Lebanese bread and you’ll get an authentic Middle Eastern taste,” he added. (asw)
Hummus
Ingredients :
- 250 gr chickpeas
- 2 tbsp baking soda
- 100 gr tahina
- 10 gr lemon salt
- 5 pcs garlic cloves
- 100 ml water
Garnish
- 100 ml olive oil
- 30 gr sumac powder
Method:
- Soak the chickpeas with baking soda overnight.
- Boil the chickpeas until they’re cooked.
- Strain and wash chickpeas under cool running water until they cool down. Set aside.
- Blend garlic cloves with water until smooth, strain to remove the debris. Set aside.
- Prepare a food processor, combine the boiled chickpeas, tahina and lemon salt. Mix until soft, add garlic water to adjust the consistency.
- Prepare the hummus on a plate, garnish with olive oil and sumac.
