Hummus - Chickpea dip
Hummus or its full name hummus bi tahini. Hummus in arabic is the translation of chickpeas. Hummus is best made with freshly cooked chickpeas but of course if you are running out of time, you can used the canned chickpeas. It is one of the most popular food products to emerge from the Mediterranean region. It is traditionally used as a dip on pita bread, I love hummus and I am sure you do too!
Ingredients (serves 1 to 2):
1 cup chickpeas soaked overnight (or one cup canned chickpeas drained and rinsed)
1/4 cup tahini (sesame seed paste)
2 tbsp lemon juice
1 garlic clove, crushed
Cook the chickpeas with boiling salted water until tender.
When done, sieve the grains and keep the cooking water. Peel them.
Put the chickpeas into a food processor and grind until smooth.
Add the tahini, the garlic, the lemon juice and the salt if necessary. If the hummus is thick, add some cooking water blending until the desired texture. Spoon into a dish, drizzle some olive oil and garnish with some cooked chickpeas.
Ingrédients (1 à 2 personnes):
1 tasse de pois chiches trempés la veille dans de l'eau (ou une boîte de pois chiches de 500 g égouttée)
1/4 tasse de tahiné (crème de sésame)
2 càs de jus de citron
1 gousse d'ail écrasée
eau de cuisson
Faites cuire les pois chiches dans de l'eau additionnée d'une cuillère a café de sel jusqu'à ce qu'ils soient tendres.
Egouttez-les et gardez un peu d'eau de cuisson. Pelez les pois chiches.
Dans un mixeur hachez les pois chiches pour obtenir une purée lisse et homogène.
Ajoutez le tahiné, l'ail, le jus de citron et le sel si nécessaire, mélangez et détendez la préparation avec un peu d'eau de cuisson mixant jusqu'à obtenir la consistence désirée.
Dressez le houmous dans un plat, arrosez-le d'un filet d'huile d'olive et décorez avec quelques pois chiches.
I'm mad about hummus. I have the chance to eat in a lebanese restaurant but I will give it a try next time. Your hummus looks delicious!ReplyDelete
Ya Cherine! This looks so good. I'm gonna attempt it now but I think I'll be adding one extra clove of garlic. Do you think adding a hint of cumin would change the taste dramatically? I can't decide.ReplyDelete
P.S. "If the hummus is thick" not "sick" is what I think you meant.
- Your Egyptian food blogger buddy
you should add yogurt and olive oil and it will be just fineDelete
Hi Sarah thanks for the comment!! I corrected the word sick hehehehe that was funny :)ReplyDelete
U can add a pinch of cumin, it won't change the taste. And for decoration you can sprinkle some paprika, it adds a taste too if you love it!
....and this is the first recipe I will steal from you hahaha. I have some falafel in the freezer at home and I promised not to touch them unless I come around making my hummus. I love eating those two together. Have a great evening.
I love the Hummus specially with those ingredients. I think you're posting an important recipe because isn't a typical food but anyone can prepare it, by the way I've been reading some magazines and Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. 23jjReplyDelete
One of my favs!ReplyDelete
Hello! I would like to know if I could replace the '1/4 cup tahini (sesame seed paste)' for something else?. I live in Switzerland and it's a little bit difficult to find that in the stores around.ReplyDelete
Thank you for sharing! Have a lovely cooking time!
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