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Hummus (Chickpea dip) PDF Print E-mail
Written by Ghinwa Alameen   
Thursday, 13 August 2009 01:10

Hummus

Who has not heard of hummus? One of the most traditional dips in Syria. Its unique texture and taste will make any sandwich a great meal. You can't have kabab or any grilled meat without it.

 

 

 

 

 

  

Ingredients

  • 2 cups boiled chick peas (garbanzo beans), or one can
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice (or to taste)
  • 1 clove garlic (optional)
  • 1/4 teaspoon cumin
  • Salt and pepper to taste.
Hummus

Directions

  1. Put all ingredients in a food processer and process until they reach desired consistency.
  2. If you are using garlic, make sure you process it first alone.
  3. You can add some water to make the mixture as thin as you want.

 

Comments (5)
  • |173.26.195.xxx |2010-05-25 10:58:20 Anne  - Yum!
    Great recipe! I've been eating it plain or using it in place of mayo on sandwiches.
    ReplyQuote
  • |184.91.168.xxx |2010-06-26 16:48:41 sam  - authentic
    marhaba..thank you for your great site! but to make a truly authentic and successful hummos bi tahini..u must peel the skins off the chick peas before pureeing..it makes for thicker..smoother..creamier,,more intense taste and much easier to digest..skinned chick peas should also be used for falafel making..sadly this tradtion is disappearing as we are all in hurry..but once u eat skinned chcik pea hummos u wont go back..
    ReplyQuote
  • |82.137.200.xxx |2010-06-26 18:14:56 Ghinwa
    Sam, I totally agree. Peeled chickpeas render much more creamier and of course yummier hummus. Even when I bought cooked chickpeas in Syria, it came unpeeled. I wish there were a gadget to help us peel them since it took more about an hour and a half peeling 1/2 pound of chickpeas.. ughhhh! Thanks for your comment and nice addition.
    ReplyQuote
  • |184.91.168.xxx |2010-06-26 23:17:19 sam
    yes..and so much easier to digest!!!!!most of the professional hummos/falafel makers in all of the Levant still do peel the chickpeas ..there is a quicker way away do it which I learned from them.. if using fresh chick peas (for falafel making) after soaking overnight you place them in bowl of fresh cold water and rub a handful till the skins rub off and plunge back continue with other handfuls..the skins will float to the top of the water and u pour them out ..add more water and repeat/drain when done ..(For hummos bi tahini) after cooking them , u place in cold fresh water and do the same procedure as with falafel making....hope that made sense..if not hand peeling is fine too..salamat
    ReplyQuote
  • |82.137.228.xxx |2010-06-27 17:24:39 Ghinwa
    What a great secret tip! Thank you so much for sharing it. I'm sure many people will find it useful starting with me!
    ReplyQuote
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Last Updated on Sunday, 27 June 2010 10:38
 
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