Hi Steemians,
Did you know that hummus is made from chickpeas and tahina? Chickpeas are part of the legume family and have many benefits. According to https://www.medicalnewstoday.com/articles/280244.php chickpeas are high in fiber and protein, and contain several key vitamins and minerals. They are the staple ingredient for the famous appetizer hummus.
INGREDIENTS
YOU WILL NEED
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving (Palestinian olive oil is best)
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika, for serving
DIRECTIONS
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
dd the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
Hummus was first mentioned in an Egyptian cookbook in the 13th century. However many Middle Eastern countries claim it as their own; the Lebanese, the Israelis, the Syrians etc. Whoever invented this dish is literally a gift from God.
The recipe is as follows:
Cook your own chickpeas. Yes, it is more work and you will have to soak them overnight but the taste is far better than using the canned chickpeas. I have done this before, and while it tastes good, it isn't great.
It is essential that you skin the chickpeas to achieve a smoother hummus. There are two good ways to go about this, once you’ve soaked the chickpeas overnight, sprinkle a little bit of baking soda and rub chickpeas between your hands. Or–and this is the method I chose–place just cooked chickpeas in a colander and run cold water over them while rubbing the chickpeas lightly between your hands.
Use more tahini and add (if you like) a little Greek yogurt This isn't traditional but gives it a creamier flavor.
Add a pinch of turmeric and add one teaspoon of crushed garlic.
Use a food processor to blend it all into a rich creamy dip. If you don't have access to this then you can use a blender. I have tried this and it turns out well. It just isn't as smooth.
Enjoy!
