Wednesday 5 March 2014


I was introduced to Hummus by a Mid-eastern friend of mine during my university days, and ever since I have loved it. In Vegetarian Dishes from the Middle East, celebrated British Armenian cook Arto der Haroutunian calls hummus, "One of the most popular and best-known of all Syrian dishes" and a "must on any mezzeh table."

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month, add olive oil if it is dry. Hummus tastes great with bread, olives, cheese.

It's very important to season it so-gradually, the idea is that the heat of the garlic, and the zing of the lemon suits your particular idea of perfection. If you love garlic but don't want it to overpower the recipe, the easiest solution is to roast or microwave the garlic first, this will sweeten the garlic so it's not as offensive.


Hummus Ingredients
Hummus Blend

Chickpeas - 200 gram (canned)
Tahini (sesame seed paste) - 1 and ½ table spoon
Garlic cloves -2 (crushed) or more, according to taste
Lemon juice - 2 table spoon, or more, according to taste
Ground cumin - ½ teaspoon (optional)
Extra virgin olive oil - 2 table spoon
Salt - ½ teaspoon
Paprika or za'tar - 1 teaspoon (optional)

  1. Drain the chickpeas and rinse (set aside liquid from can). Reserve a few whole chick peas for serving
  2. Add tahini and lemon juice to food processor and blend for 30-40 seconds
  3. Add chickpeas, garlic, cumin, salt, and a table spoon of olive oil and then blend to a creamy purée
  4. Add 1/4 cup of liquid from chickpeas (while blending), gradually tip in to make it a soft paste
  5. Place in serving bowl, and create a shallow well in the center of the hummus
  6. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas
  7. Sprinkle with paprika or za'tar

PS: There can be various additions to get different flavours of Hummus, you may add few sun-dried tomato or 2 green chilly or few leaf of coriander/mint when blending.

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