Hummus is the Arabic name for chickpeas.It is also the name given to the popular Middle Eastern mezze dish.Hummus is a chickpea puree that is flavored with tahina,garlic, lemon juice, and olive oil.It is a very simple dish usually eaten simply with Arab flatbread as an appetizzer or snack or as a filling for sandwiches like felafel.Hummus is also eaten in Israel, Turkey,Greece, and Cyprus.It is so popular througout this region ,that several countries have claimed credit for its creation Hummus Wars
Though hummus is readily available in most supermarkets, nothing beats the taste of homemade and it is worth going through the extra effort to make it.Its fairly easy, the only difficult part is the soaking of the chickpeas.
Servings:2c
Ingredients:
1 1/4c soaked in cold water at least 8 hours, then drained
juice of 2 lemons
3 garlic cloves, mashed
salt
4-5 Tbsp. tahina
olive oil, for drizzling
fresh parsley, for garnish
1. Bring four cups of water to a boil and cook the chickpeas for about 1 1/2 hours or until they are soft.
2. Remove from heat then drain.Blend the chickpeas with the remaining ingreddients in a food processor till it has a puree texture.Taste.Adjust seasonings, if necessary.
3. Pour into a serving dish and drizzle with olive oil and fresh parsley.Serve with Arab flatbread(khoubz).
Though hummus is readily available in most supermarkets, nothing beats the taste of homemade and it is worth going through the extra effort to make it.Its fairly easy, the only difficult part is the soaking of the chickpeas.
Servings:2c
Ingredients:
1 1/4c soaked in cold water at least 8 hours, then drained
juice of 2 lemons
3 garlic cloves, mashed
salt
4-5 Tbsp. tahina
olive oil, for drizzling
fresh parsley, for garnish
1. Bring four cups of water to a boil and cook the chickpeas for about 1 1/2 hours or until they are soft.
2. Remove from heat then drain.Blend the chickpeas with the remaining ingreddients in a food processor till it has a puree texture.Taste.Adjust seasonings, if necessary.
3. Pour into a serving dish and drizzle with olive oil and fresh parsley.Serve with Arab flatbread(khoubz).
to make a succesful,authentic hummos bil tahinha the chickpeas must be peeled after cooking..this was and is still done by the quality hummos makers throughout the sham/levant and many home cooks no nothing of this..the end result is creamier denser more intense and much easier digest dish..the peeling of the chickpeas is also done for falafel.plunge cooked peas in cold water ..rub skins off..they float and remove ..repeat.
ReplyDeletesorry btw for falafel they are peeled after soaking the uncooked chickpeas.
ReplyDelete