A Simply Sentient HUMMUS homemade
Hummus is an Arabic word for Chickpeas. Made from cooking chickpeas commonly known as garbanzo beans) until it is soft and spicing it up with paprika, olive oil, garlic, and lemon, a very protein-rich breakfast. Eat with flatbread. 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 appetizer. 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. So gone are the good old days of homemade hummus. Instead, it is often served alongside flatbread 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 because 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 is to pick up the hummus from the side of the common bowl nearest to you, never drag their bread across the plate or bowl of hummus. Instead, they hold a small piece of bread to the hummus, pinch the hummus with the bread together, and pick up the hummus into the flatbread fold. This way, you maintain hygiene while eating together.
Nutritional Benefits: Chickpeas are legumes that contain high-quality plant protein, amino acids such as lysine, tryptophan, leucine, methionine, isoleucine, phenylalanine, arginine, glycine, serine, and hydroxyproline, vitamins such as vitamins A, B6, B12, C, D, K, thiamine, folate, pantothenic acid, betaine, riboflavin and niacin, minerals such as iron, calcium, potassium, zinc, copper, fluoride, selenium, magnesium and phosphorus. Chickpeas, therefore, help regulate blood pressure, sugar levels, improve immunity, digestive health, and heart health.
- 1 tsp salt
- 1 tbsp tahini
- 1 lemon, juiced
- 1 tsp cumin powder
- 150g/3.5 oz dried chickpeas
- 1 tsp baking soda
- 1/2 cup extra-virgin olive oil
- 1 tbsp creamy coconut yogurt (or milk yogurt optional)
- To garnish (optional): paprika powder, whole chickpeas, and extra-virgin olive oil
Soak the chickpeas in warm water overnight with a teaspoon of baking soda. The baking soda aids in softening the chickpeas.
Drain out the water and rinse chickpeas with fresh water.
Transfer the chickpeas to a pot and add in water; cook on medium-low heat for about one hour or until tender.
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.
Drain the cooked chickpeas and transfer them to a blender.
You may want to save the water for use as Aguafuba (remaining liquid from chickpeas) for making meringue or use for blending instead of water.
Add lemon juice, extra virgin olive oil, and tahini to the blender and whisk them into a creamy and smooth hummus.
Scrape down the rest of the chunky bits of paste on the sides of the blender and blend again until smooth.
To keep hummus consistency thin, add some of the leftover (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 flatbread.
You can store it in a container for few weeks under 4 degrees celsius in the refrigerator.
3.9g Saturated fat