The Original Arabic Hummus
The word Hummus is an Arabic word meaning “Chickpeas”. It is an Arab dip or spread that is made from chickpeas that have been cooked, then blended with tahini (a paste from sesame seeds), lemon juice, garlic and salt. (Source Wikipedia). It is vegan, gluten-free, high in fibre, protein and truly delicious!
My first taste of this dish was in Qatar where you can find it in every Arabic restaurant and not only. A Lebanese friend taught me how to make the perfect Hummus.
One of the most popular dishes and super easy to make it. In Qatar, they serve it with those huge pita bread with many different salads, as Moutabal (Baba Ghanoush), falafel, tabbouleh, all vegan and toothsome! I will gradually start posting Arabic recipes that I learned, during my nine years in Qatar. 🙂
The recipe does not have any oil, you can just add it at the end if you wish.
You can use canned chickpeas or cook your own for your Hummus preparation. Please note that the best taste will be the cooked ones. In addition, the type of blender will determine the texture of the final dish. Enjoy! 🙂
The original Arabic Hummus
- 400 grams cooked or canned chickpeas
- broth of chickpeas
- 3 tsp tahini
- 1 lemon
- 2 large cloves garlic
- 2 tsp salt (half to cook the chickpeas and half during blending)
- 1/2 tsp red pepper
- For the chickpeas: Cover chickpeas with water from the night before. The next day, drain and cook them in fresh water for 1 hour over low heat. (Add salt to the 45 minutes of cooking).
- For the hummus: Leave the chickpeas to cool, drain and put them in a blender with garlic, tahini, lemon juice and salt. Add 2-3 tablespoons broth and blend until you have a creamy texture. If the mixture is too thick add a little more broth. Serve, add red pepper and olive oil if you like.
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