A Simply Sentient HUMMUS home made
Hummus is an Arabic word for Chickpeas. Made from cooking chickpeas commonly known as garbanzo beans) until its is soft and spicing it up with paprika, olive oil, garlic, lemon, which is a very protein rich breakfast eat with flat bread. Technically soft creamy chickpeas are called hummus bi tahini, which means chickpeas with tahini.
Hummus from the Sensibility of Arabradition.
In the Arab world, hummus is more than an occasional breakfast dip or appetiser. Hummus is a staple food, a daily diet of hummus with bread and olives and olive oil is a common sight at any cafe or tea shop. It is a nourishing staple that is made perfected over the centuries.
Today most Arabs don’t make it they buy it in shops these days. Gone are the good old days of home made hummus. It is often served alongside flat bread and plates of fresh salads, pickled vegetables, and falafel. Traditionally hummus is prepared in a way that is creamy, lemony, and with some garlic paste, and a touch of few spices like cumin powder and paprika. The way the Arabs serve them is this creamy, smooth, and slightly thin spread onto a round plate or a shallow bowl and olive oil drizzled over it.
Nice to know if you travel in the middle east is that they have a strong tradition of eating from a typical plate or a common bowl. So as the parents or family members teach the custom to kids the polite way to eat. Which is to pick up the hummus from the side of the common bowl that is nearest to you never drag their bread across the plate or bowl of hummus. They hold a small piece of bread to the hummus and pinching the hummus with the bread together and picking up the hummus into the flat bread fold. This way you maintain the hygiene while eating together.
- 1 teaspoon salt
- 1 tablespoon tahini
- Juice of half a lemon
- 1 teaspoon cumin powder
- 1 cup of cooked chickpea water
- 1/2 teaspoon asafoetida (optional)
- 1 tablespoon to drizzle on top (optional)
- 150 grams or 3.5 ounces dried chickpeas
- 1 teaspoon baking soda for cooking chickpea
- 1/2 cup extra virgin olive oil to blend with chickpeas
- 1 tablespoon creamy coconut yogurt (or milk yogurt optional)
- To garnish (optional): paprika powder and whole chickpeas, extra virgin olive oil
Soak the chickpeas in warm water overnight with a teaspoon of baking soda as it accelerates and aids in softening the chickpeas.
The day after, remove all water and rinse chickpeas with fresh water.
Add more water and to cook until chickpeas are soft, it will take approximately an hour.
While the water is boiling white foam will appear on the surface, using a spoon scoop out and discard the foam, it is mostly toxins.
Strain the chickpeas and place into a blender. You can save the water for use as Aguafuba (remaining liquid from chickpeas) for making meringue or use for blending instead of water.
Add in rest of ingredients to blender lemon juice, extra virgin olive oil, tahini and whisk it until hummus is creamy.
Scrape down the rest of the chunky bits of paste on the sides of blender and blend again until smooth.
To keep hummus consistency thin, add some of the left over (Aguafuba) liquid from chickpeas cooking water until a semi thick consistency acquired.
Adjust the seasonings according to your taste by adding more lemon juice salt or paprika as you need.
Transfer hummus to a shallow bowl, pour olive oil over the hummus and garnish with whole chickpeas and a sprinkle of paprika and serve with flat bread.
You can store it in a container for few weeks under 4 degrees c in the refrigerate.
Cooking time does not include the prep time.