HUMMUS

In the world of Caeser, Thousand island, Cocktail dressing, when we intend to think of a healthy, vegetarian yummy dressing or dip, then undoubtedly we think of hummus. Technically it is just  grounded chickpeas but only when one tastes hummus will one understand how mesmerizing it is. While I was working in Oman, as much as I loved the natural beauty of Oman, I loved the taste of authentic Arabic and Omani food.

RECIPE

Method

  • Chickpeas 1kg
  • Baking soda 6 tbsp
  • Tahini paste 2 tbsp
  • Lemon salt 2 tsp
  • Salt 1 tbsp
  • Ice 250 gms

Garnish

  • Mint/ Parsley leaves
  • Olive oil
  • Chickpeas
  • Sumac powder

Method

  • Sort the dry chickpeas for any damaged chickpeas or stones.
  • Wash the chickpeas several times until the water is transparent and keep it soaked in water overnight. Mix 3 tbsp of soda in the water.
  • Next morning drain and wash the chickpeas exhaustively under cold running water.
  • Now boil with baking soda for 30 -35 min and whilst boiling keep removing the scum (boiling time can differ depending upon the quality of chickpeas).
  • Once boiled, wash it with cold water and remove the scum and loose skins of the chickpeas.
  • Drain the excess water instantly. Crush the ice in a blender and keep it aside.
  • Now grind it smooth in a food processor by adding tahini paste, lemon salt, salt, crush ice.
  • Ensure the mixture is smooth and thinner than the texture you finally want as it will become thick as it gets cold.
  • Pour the hummus in a bowl.
  • Take a spoon and using the back of the spoon press the center and with the other hand keep turning the bowl by holding it from the side.
  • Sprinkle some sumac powder (optional) and drop few whole chickpeas over the hummus.
  • Garnish finally with mint/ parsley sprig.
  • Serve the hummus with kibbeh or falafel or as a dip for simple vegetable sticks.

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

View all posts by Bohemian Chef →

Leave a Reply

Your email address will not be published. Required fields are marked *