The original Arabic Hummus

The original Hummus

The original Hummus - maninio.com - Arabic food - Arabic appetisers - Chickpeas - Recipes with chickpeas

Arabic Hummus

The word Hummus is an Arabic word meaning “Chickpeas”. Hummus is a 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, highly in fiber, protein and truly delicious! 

My first taste of Hummus was in Qatar where you can find it in every Arabic restaurant and not only. A Lebanese friend tought 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 breads with many different salads, as 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. 

The original Hummus - maninio.com - Arabic food - Arabic appetisers - Chickpeas - Recipes with chickpeas

You can use canned chickpeas or to cook your own. Please note that the best taste will be with the cooked ones. In addition, the type of blender will determine the texture of the final dish. Enjoy! 🙂

The original Hummus - maninio.com - Arabic food - Arabic appetisers - Chickpeas - Recipes with chickpeas

The original Hummus - maninio.com - Arabic food - Arabic appetisers - Chickpeas - Recipes with chickpeas

The original Hummus - maninio.com - Arabic food - Arabic appetisers - Chickpeas - Recipes with chickpeas

The original Hummus - maninio.com - Arabic food - Arabic appetisers - Chickpeas - Recipes with chickpeas

Recipe for 3 people

400 grams. canned or cooked chickpeas
Broth of chickpeas
3 tbsp tahini
Juice of 1 lemon
2 large cloves garlic
1/2 tbsp salt
1/2 tbsp red pepper
For the cooked 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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  1. Pingback: Maria's Mixing Bowl | Original Arabic Hummus

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