HUMMUS CLASSIC RECIPE , HUMMUS HISTORY AND TIPS

HUMMUS CLASSIC RECIPE , HUMMUS HISTORY AND TIPS

MAMAZORAYAS

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The earliest known documented recipes for a meal similar to hummus bi tahina may be found in 13th-century Cairo cookbooks.Though regional communities used chickpeas in large quantities and frequently cooked them in stews and other hot foods, puréed chickpeas eaten cold with tahini do not occur in records before the Abbasid period in Egypt and the Levant.

 


HUMMUS TIPS

  1. Chickpeas must be soaked overnight before being peeled a simplified hummus recipe has a light, silky-smooth texture and a well-balanced taste
  2. The secret to the greatest texture was to make an emulsio began by pounding the chickpeas, then gradually added a mixture of water and lemon juice. Then mixed up the olive oil, tahini and poured it over the chickpeas while they processed, resulting in a luscious, light, and aromatic puree.
  3. Tahini is a sesame seed paste that is rich and creamy. It is frequently used to spice eastern Mediterranean meals like hummus. It's also a favourite topping for falafel and may be used to make creamy vinaigrettes, like our Tahini-Lemon Dressing. 
  4. Produce your own tahini by blending sesame seeds with just enough toasted sesame oil to make a smooth paste. 


INGREDIENTS

1 can chickpeas, rinsed

6 tablespoons tahini

1 small minced garlic clove

½ teaspoon salt

¼ teaspoon ground cumin

Pinch cayenne pepper

¼ cup water

3 tablespoons lemon juice

2 tablespoons extra-virgin olive oil, plus extra for serving



DIRECTIONS

  • In a small bowl combine water and lemon juice. 
  • in a separate bowl whisk together the tahini and the oil 
  • In a food processor, combine chickpeas, garlic, salt, cumin, and cayenne until nearly completely ground, about 15 seconds. With a rubber spatula, scrape down the edges of the bowl. While the machine is running, slowly pour in the lemon juice mixture. 
  • Continue to process for 1 minute after scraping down the edges of the bowl. With the machine running, slowly drizzle in the tahini mixture and process until the hummus is smooth and creamy, approximately 15 seconds, scraping down the sides of the bowl as required.
  • Transfer hummus to a serving bowl, cover with plastic wrap, and let aside at room temperature for 30 minutes to allow flavours to blend. (Hummus can be refrigerated for up to 5 days; before serving, loosen with 1 tablespoon warm water if necessary.) Before serving, drizzle with additional oil to taste.

Garnish the hummus with 1 tablespoon chopped fresh cilantro or parsley and/or 2 tablespoons saved whole chickpeas, if preferred. Serve with Pita Chips with Olive Oil and Sea Salt, fresh warm pita, or raw veggies.


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