Recipe by ErOnur
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!!
Top Review by UmmBinat
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.
- 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
Directions See How It's Made
- 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.