Traditional Arabic Hummus
Traditional Arabic Hummus
by: Ruth Nieman
Food writer and author Ruth Nieman, is inspired by the culinary and viniculture of Israel’s diverse cuisine, which can be tasted at Cultural Bites
This month's recipe for traditional hummus was originally created by Ruth for the Asda Magazine (UK) and makes a quick, cheap and nutritious dip, with plenty of Middle Eastern flavour
Serves: 8
Ingredients
2 cups / 450g dried chickpeas
1 teaspoon bicarbonate of soda
1 teaspoon salt
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
150g tahina
juice 1 lemon
Directions
Place the dried chickpeas in a large bowl, completely cover with cold water & leave to soak for 12 hours
Drain & rinse under fresh cold water
Place the soaked chickpeas in a large saucepan with 1 teaspoon of bicarbonate of soda which helps to soften the chickpeas whilst cooking
Cover the chickpeas to 2” above with cold water, bring to a boil, then simmer on low heat for 1 -2 hours or until the chickpeas are soft & crush between your fingers, a foam will appear on the surface of the water, so scrape it off during the cooking process as it forms
Drain the cooked chickpeas, reserving the cooking liquor in a jug
Place the chickpeas into a food processor, with ½ cup / 100mls of the warm cooking water, process for about 30 seconds before adding the salt, garlic & olive oil, pulse a couple of times to incorporate into the chickpeas, then with the motor running on the processor
Add the tahini very slowly, once incorporated, add the lemon juice & keep processing until all is combined and smooth, adding a little more warm water if needed to make a silky puree
Taste for seasoning and add more salt or lemon juice if needed
Spread onto side plates, drizzle over extra virgin olive oil & a good sprinkling of flat leaf parsley
Serve with warm pitta bread
Extra Bites:
2 x tins of chickpeas can be used instead of the dried chickpeas, still reserving the liquor from the tin
Place a couple of handfuls of chickpeas in a frying pan, add a little olive oil & cook on medium heat for a few minutes, tossing them around until golden brown; use as garnish with some smoked paprika.
Toasted pinenuts and a drizzle of tahina also make for a garnish with some texture with some smoky paprika for color
