Hummus is a highly nutritious dish made primarily from chickpeas which dates at least as far back as 13th century Egypt. It is now extremely popular throughout the middle east and beyond, with different varieties available to the modern consumer. Today, we are going to discuss a traditional hummus recipe.
INGREDIENTS:
1 cup uncooked chickpeas beans (yields 1 1/2 cup cooked chickpeas)
4 tbsp tahini paste
1 lime, juice of
2 garlic cloves
1/2 tsp salt
Olive oil
Paprika
Optional: 2 tbsp plain Greek yogurt (Vegans can use soy yogurt or no yogurt at all)
PREPARATION INSTRUCTIONS:
To get creamy hummus it is best to use dried chickpeas instead of the canned ones.
This is how I prepare the chickpeas:
- Simmer the dried chickpeas for 1-2 hours and then leaving them to soak over night. By the next morning, you should have soft chickpeas that are ready to be used in the making of beautiful creamy hummus.
- Pour the chickpeas into a colander and rinse with cold water. Rub the chickpeas with your hands to remove the skin.
Note: They aren't as good, but you can also use canned chickpeas. Make sure they are well drained!
INSTRUCTIONS:
- Place chickpeas, tahini, lemon juice and garlic cloves in a food processor and combine. Add salt to taste. Greek yogurt (or soy yogurt) can be added to make a creamier texture. Puree in the blender until your hummus reaches a smooth and creamy consistency.
- Serve at room temperature, or cooler, topped with olive oil. For aesthetic value, dip a fork in paprika and then make indenture in the hummus. Alternatively, just sprinkle some paprika over the top of the hummus. Serve with your choice of vegetables and bread.
Hummus can be served as a starter or a main course.
STORAGE:
Refrigerated hummus should keep for at least a week in an airtight lid container. Adding a thin layer of olive oil to the top of the hummus helps prevent it from drying out so that it lasts even longer.