I spent summers cooking chickpeas and finally I tried this hummus (in French houmous) and thought it was clever. I discovered after thinking about it, that the removal of the skins is important, but so are the type of chick peas. The ultimate additive, tahini is what gives it the fat, but there is a balance that comes with the lemon, and finally a white colour from the yoghurt, and a smoothness from the olive oil. The key behind hummus is building of the structure of taste and this recipe has what it takes.

https://mesubim.com/2016/11/17/hummus-indian-style/

350g de pois chiches cuit en conserve (laver)
1 yaourt nature (de brebis en préférence)
140g de purée de sésame (tahine)
40g d’huile d’olive
10g de huile de sésame
2 toute petite gousse d’ail blanchi
40g de jus de citron frais
60g d’eau
8g de sel (2 cuillères)
1 cuillère à soupe de cumin

(Mixer le tout au mixeur et garder au frais)
Pour le service ajouté de l’huile d’olive, de l’origan du sumac, de la grenades et consommée avec du pain pita)