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    You are in: Home / Recipes / Hummus... Smooth & Creamy Recipe
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    Hummus... Smooth & Creamy

    Hummus... Smooth & Creamy. Photo by chef FIFI

    1/1 Photo of Hummus... Smooth & Creamy

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    chef FIFI's Note:

    Forget those tubs in the supermarket, they never taste like the real thing. I always use Ziyad brand products for a more authentic middle eastern taste.The addition of the "tetbeleh" is how it is mainly made in the Jordan. In the mid east people enjoy this as a breakfast side, typically someone makes a run to the nearby falafel restaurant and brings back falafel, hommus and foul(fave beans) and serve with a side of green olives, white cheese and tea using our pita bread as our spoons, and there you have a middle eastern breakfast. In the U.S. it is served as a side dish for the most part, but in the middle east it is more a breakfast dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Tetbeleh Condiment

    Directions:

    1. 1
      Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
    2. 2
      Place only the beans and garlic in food processor.
    3. 3
      Run the processor to grind up the beans.
    4. 4
      Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
    5. 5
      You will need to let it blend in the food processor for about 10 minutes to get creamy.
    6. 6
      Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
    7. 7
      Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
    8. 8
      Add lemon juice to the garlic/jalapeño condiment and stir well.
    9. 9
      Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
    10. 10
      Place in the refrigerator for about an hour or so.
    11. 11
      Decorate with paprika.
    12. 12
      Drizzle with olive oil.
    13. 13
      Serve with pita wedges.
    14. 14
      Hummus will last for 2 days in the fridge.
    15. 15
      Enjoy!

    Ratings & Reviews:

    • on October 20, 2012

      Very good and simple to make!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2008

      55

      this was so delicious! i had to use regular plain yogurt because i couldn't find middle eastern...so mine wasn't authentic, but it was really good! easy and delicious, thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2006

      55

      There's nothing better than homemade hummous. We usually buy our hummous by the kilo from a local Yemenite hummous shop, and I think this recipe will give them a run for their money. I didn't want to make my hummous dairy, so instead of yogurt I used some homemade mayonnaise. What really gives this some zing is the tetbeleh, although I did play around with that and used a whole garlic clove and also added a dash of za'atar and some sumac. Next time I'm going to add a little zest from the lemon as well, we like it lemony. We had this as an appetizer with some hot mushrooms (Mifgash Mushrooms) in the middle, swiping at it with pita. Thanks for the creamy experience.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Hummus... Smooth & Creamy

    Serving Size: 1 (131 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 477.3
     
    Calories from Fat 338
    70%
    Total Fat 37.6 g
    57%
    Saturated Fat 5.4 g
    27%
    Cholesterol 1.9 mg
    0%
    Sodium 879.0 mg
    36%
    Total Carbohydrate 30.2 g
    10%
    Dietary Fiber 6.0 g
    24%
    Sugars 1.6 g
    6%
    Protein 8.7 g
    17%

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