Hummus is a delicious Middle-Eastern dip made from boiled Chickpeas, lemon juice, and Tahini sauce and which is served as an appetizer with pita bread.
The word Hummus literally translates to chickpeas from Arabic. Its origins are believed to be from the Shami region (Lebanon/Syria/Palestine/Jordan) however the Lebanese are pushing hard to reclaim credit for it. A couple of years ago a large group of zealous Lebanese chefs broke the Guinness world record by creating the largest Hummus plate in the world weighing over 2 Tons, that’s more than 4,000 lbs of Hummus just to make a statement that Hummus is originally Lebanese.
How to Make Hummus From Scratch at Home
Making hummus at home from scratch is a very simple process summarized as follows: first you soak chickpeas overnight, rinse with fresh water, boil for about an hour, then while still hot mash them in a food processor with Tahini paste, garlic, some salt and lemon juice for a few minutes and voila!
Serve hot with a drizzle of quality olive oil along a side of salted cucumber pickles, chili pickles, olives and some greens such as mint, green peppers and onions.
Below is a photo of a Hummus plate I had at the Dannoun Restaurant in Tripoli, Lebanon. Dannoun makes the best Hummus ever, hands-down! They have their own special way of making it extremely smooth and they of course serve it hot with freshly baked pita bread.
Now on to Mama’s HomeMade Humus Recipe
- 1 lbs dried chickpeas
- 4 garlic cloves, crushed
- 8 tablespoons tahini paste (pureed sesame)
- Olive oil to taste
- ⅔ cup of fresh lemon juice
- ¼ teaspoon Paprika
- ⅓ to ½ teaspoon salt
- Rinse the dry chickpeas to get rid of any debris, then soak for 10 hours with ½ teaspoon of baking soda. If you don’t prefer to use baking soda, you’ll just have to boil them for a longer time so they get soft. Baking soda helps softening them quicker.
- Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, then rinse it with fresh cold water really well.
- Add the chickpeas to a cooking pot with ½ teaspoon of baking soda (optional, just to speed the process) and then add about 6 cups of water (or until water covers the chickpeas by about ½ inch).
- Bring it to a boil on high heat, then let it simmer on low heat for about 1 hour while the pot is covered.
- Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, try to crush a chickpea with your fingers, if it crushes easily and feels smooth then it’s done.
- Once the chickpeas are cooked, and while still hot add them immediately to a food processor with ½ to 1 cup of warm water and grind for a 3-5 minutes at low speed.
- Add the salt and garlic, then slowly start to add the Tahini paste as the food processor grinds away.
- Once done, slowly add the lemon juice at the end and let the food processor run for a couple minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice.
- Notes: Some folks suggest adding the boiled chickpeas water to the food processor instead of regular warm water. You could do that and result in a slightly richer taste, however the resulting hummus may be a bit tougher on the tummy due to all the baking soda in the water.
- As soon as the water starts boiling, a white foam will appear on the top, try to scrape out as much of it as possible (without removing water).
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