HUMMUS 

Chickpeas also known as garbanzo beans. 

"Hummus" is a chickpea-based dip. A staple dish at any Levantine table and Middle Eastern Cuisine. Some refer to it as an “ancient” food, dating back to the 13th Century.

The simplicity and the popularity of this dish extends far beyond Lebanon, Turkey, Egypt, North Africa and the Middle East to all across the world.



"Hummus" compliments many dishes. It can be used as a side, as a spread, as a dip, in a wrap or sandwich, in substitution to any condiments for healthier alternative and as a soul companion to any vegetarian wraps or Kabobs platters.🍴

"Hummus" is full of protein and healthy nutrients. Low in saturated fat and high in fiber. "Hummus" also offers complex carbohydrates to make you feel satisfied and full. 

The "Hummus" recipe have expended throughout the years, once you have mastered the basic recipe you can experiment and add any flavors you like.



The basic "Hummus" recipe made out 6 ingredients and requires no cooking if using canned chickpeas vs dry beans. 

The Classic Hummus Recipe

Serves 6-8 as a starter

Ingredients:

• 2 x 400g cans of chickpeas (reserve the liquid and few chickpeas for garnish)
• 3/4 cup of tahini/sesame paste or to taste (I like mine with extra tahini)
• 3 garlic cloves, crushed
• 1 tsp crushed sea salt or to taste
• 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
• 6 tbsp freshly squeezed lemon juice or juice of 2 large lemons or to taste
• Paprika (optional)
• Half tomato diced (optional)
• Parsley leaves chopped (optional)

Method:

Rinse the chickpeas in tap water. Tip into the food processor along with crushed garlic and process until smooth and creamy. If the mixture is too thick add lemon juice and as needed the reserved liquid from the can. Add tahini, salt and slowly pour in the oil while the food processor is running.

When the mixture is fully combined and smooth, tip it into serving bowl. Drizzle with some more extra virgin olive oil and decorate with the whole chickpeas, diced tomatoes and chopped parsley. Sprinkle with paprika for colour.

Recipe Tips and Notes:

🍲 To get smooth and creamy mixture, warm the chickpeas with liquid on low heat than follow the instruction above. Add the liquid in partial while the food processor is running until reaching the consistency required.                                                             

🍲 If using dry chickpeas, soak overnight in tap water and dash of baking soda. The chickpeas will expand to over double their size, so make sure you cover by several inches of water to allow for expansion. Cover the bowl with a clean towel or plastic wrap and let them soak overnight. Drain the water and rinse the beans before cooking.

When ready to cook the soaked beans, place them in a large pot and cover with several inches of water (1 quart of water per 1 cup of soaked beans). Bring to a boil, then reduce to a simmer. Add salt, if desired.

Bon Appetit!