Hummus is a classic Middle Eastern dip, particularly Levantine Arab, which was made from mashed chickpeas, blended into tahini,olive oil, lemon juice, seasoned with some Arab spices and chilies, garnished with some tomatoes, olives, chili powder, and parsley.
1 can chickpeas or garbanzo beans (approximately 400 grams, drained, but save the juice)
3-5 tbsp. Lemon Juice
2-3 cloves garlic, crushed
1/2 cup tahini*
1/2 tsp. sea salt
1/4 cup chopped parsley
red chili powder
half dozen each green and black olives
1/2 – 1 teaspoon cumin (optional)
2-3 red tomatoes, chopped
1/3 cup extra virgin olive oil
* Note: Tahini – (tahina or t’hina) is a ground sesame seed paste. You can purchase this in some Indian Spice Stores.
1. Combine the chickpeas, garlic, lemon juice, tahini, cumin, chili powder, and salt in a food processor then blend. Gradually add some of the chickpeas juice and scrape the sides occasionally, then blend again. Keep blending until you get a smooth consistency. (Note: Shake the bottle of tahini first to remix the emulsion before pouring into a cup).
2. Place in a small or medium sized bowl, then create a shallow well by pushing the back of your spoon towards the bowl, leaving at least half an inch on the edge creating a rim, then turning the bowl like a wheel as you push your spoon at the same level. Just like on the photo above.
3. Once you have created the well, pour a generous amount of olive oil into it. Place some olives, chopped tomatoes and parsley in the middle. Season with some cumin and red chili powder if desired.
Serve with pita, chapatti, naan bread, or any flat bread of your choice. You can refrigerate the rest of the hummus for a week. Just store in clean and dry container, cover and refrigerate for a week or freeze up to three months.
Credit: Recipe by mhelhanee shared on halfhourmeals.com.