Living in Middle East for number of years, I have learned a lot about the rich Arabian heritage and food culture. I learnt this recipe from a Lebanese friend of mine who is a great neighbour – we exchange a lot about history and cultures of our homelands. Trust me, this is a staple recipe that everyone who lives in the Middle East must know – a mezze platter is never complete without a beautiful and rich homemade hummus!
Recently hummus has gained a lot of popularity for being vegan-friendly and rich source of protein, and the best part is that it's easy to change it up and experiment with delicious new flavours! Check out the recipe for my Sun-dried Tomato Hummus here, and my Basil Pesto Hummus here.
PREP TIME: 10 minutes
MAKING TIME: 5 minutes
YIELDS: 500g approx./ one medium serving bowl
1x400g can chickpeas
2 cloves garlic
2-3 tbsp tahini paste
1 1/2 tbsp olive oil
1/4 tsp salt or to taste
2-3 dash of freshly cracked black pepper
3 tsp lemon juice
1 tbsp brine water in which chickpeas are preserved/ fresh water
1 tbsp parsley, chopped
1 tbsp zereshk berries (optional)
1 tbsp extra virgin olive oil
1/2 tsp sumac
Drain the chickpeas from the can and reserve the water.
In a food processor bowl, add chickpeas, garlic, tahini, lemon juice, olive oil, salt, pepper and reserved water. Blend them together until slightly textured and not silky smooth. Add an extra tablespoon of reserved or fresh water if you find it too thick to blend.
Take out in a serving bowl, swirl with the back of spoon to make a well in center. Drizzle the olive oil, sprinkle parsley, Zereshk and sumac. Serve
Classically hummus is made by boiling the overnight soaked chickpeas with water and a bit of salt. Let them cool and using the rest of the recipe’s ingredients to make the classical hummus.
Reserve the water from the boiled chickpeas to adjust the consistency of the hummus or the brine water from the canned chickpeas. Add a tablespoon extra if you find chickpeas are clogging to loosen up the consistency to blend better.
Boiled chickpeas can be puréed and preserved by keeping it in airtight ziplock bags for later use.
Defrost or thaw the chickpea purée before blending with other ingredients to make hummus.