Prep 20 mins
Cook 30 mins
Hummus is very popular in the middle-east and every cook has a recipe. This was given to me in Lebanon. The creamy texture is important (should be very very smooth). Can be used as a dip, spread, garnish or a sandwich fill-in. I serve it as a salad in its own right. Enjoy!!
- 1 package split chickpeas, skins removed
- 1⁄2 cup tahini
- 1⁄2 cup freshly squeezed lemon juice
- 5 cloves garlic, diced
- hot red pepper flakes
- ground cumin
- ground sumac
- 3 tablespoons extra virgin olive oil
- 3 sprigs fresh parsley
- Soak chick-peas in water for about 2 hours and cook in a pressure cooker for about 30 min Separate remaining skins (they usually float on top) and drain (keep the juice) Place peas in a large deep bowl.
- Add tahini, lemon juice, salt, garlic and 1 tbsp olive oil.
- Blend (hand-blender) intimately to a very smooth cream, using the juice if necessary.
- Taste and adjust the ingredients.
- Pour in a straight-sided serving dish.
- Decorate with cumin, red pepper and sumac.
- Arrange parsley twigs on top.
- Drizzle remaining olive oil over the top.
This was really good even how I changed it. I loved the sumac on top. I could not find split chickpeas so I used canned hummus (chickpeas & a little tahini) I just added less tahini and used less garlic per our preferences. Instead of hot pepper flakes I used a dash cayenne. I would make this again both the way I did and if I can find split chickpeas I will make it from scratch insha Allah. Made for PAC Spring 2010.
I had great success with this recipe. It would be helpful if the size of the "package" were specified. I buy dried chickpeas in 500g packs and found that I needed only half of it for this recipe. The same goes for the spices - this makes quite a large batch and too much seasoning would be such a waste (I used a teaspoon/5ml of each). I don't have sumac, but the end result was as good as any hummus I've eaten (and I'm quite a hummus nut!) I added a little more lemon juice, though. I also substituted paprika for the pepper flakes, since my son will be eating it too. Apparently hummus can be frozen, which is great for a family of two. My blender didn't cope with the mixture and so I put it through a mechanical blender/chopper thing first. The blender then did the rest of the job beautifully.