Hummus

Hummus or Hummus Bi Tahini is one the most popular Middle Eastern dips and can be eaten for breakfast, lunch, snack time or dinner!! Get the tips here, to make smooth , silky -perfect Hummus.

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Ingredients:

Dried chickpeas/garbanzo beans		2 cups
Lemon juice		5-8 tablespoons (depending on taste -I prefer less)
Tahini		3-4 Tbsp
Garlic		2 large cloves, divided
Salt		1 tsp (or to taste)
Ice cubes		8-10
Optional - Lemon Salt		a Large Pinch
Red Onion		HALF of One
Bay Leaves		2
Paprika, Olive oil, Parsely, Olives		As needed ( to Garnish)

Method:

• • 1. If using DRIED chickpeas  – rinse clean and soak in water with ¼ tsp baking soda overnight or 8 hours.
    2. Drain the chickpeas. Add to a pot or pressure cooker and cover with water. Add half of one red onion, 1 large clove of garlic, and 2 Bay leaves, along with 1 tsp of Salt.
    3. If using a pot,  bring to boil. Simmer till cooked on low till chickpeas are very tender. If using a pressure cooker, cook for about 5 whistles/ or time for 20 minutes from the beginning.
    4. Tip: The secret to good Hummus is that they must be cooked till they still retain shape but are easily mashable.
    5. Remove the chickpeas, without the added ingredients and reserve some of the cooking liquid. Allow the chickpeas to cool off completely. Tip: Place in the fridge to speed up the process.
    6. Tip: Peeling the chickpeas gives you smoother hummus. It is easy to do, just takes a bit of time.
    7. If using canned chickpeas – Set aside liquid from the can and drain the chickpeas. Canned chickpeas, do not offer the same taste as dried ones, for sure, but sometimes we are all in a hurry!
    8. Add the cooled chickpeas to a strong blender or food processor. Add the garlic, tahini, and lemon juice. Always add half first of the tahini and lemon juice, as it is best to taste as you blend.
    9. Tip: Adding lemon salt (instead of or in addition to regular salt) is optional. Many authentic hummus fans use citric acid to lend the hummus that lemony taste. But do be careful, as it can become too lemony! I prefer less lemon flavor in my hummus.
    10. To the processor/blender – also add ¼ cup of the reserved liquid, first. Add more as necessary just to blend smoothly. Open and stir frequently as you blend. Tip: Frequent Stirring is one of those Pro tips, for getting the perfect Hummus.
    11. Add in the ice cubes one by one as you are blending. Tip: Adding ice cubes is the trick to getting silkier hummus, that stays creamy. It also lightens the color! The ice cubes must be added gradually one at a time.
    12. Blend for 5-8 minutes, until really smooth. (unless you like your hummus chunky for some reason).
    13. Place in serving the dish, and create an indentation near the edges OR in the center to act as a well/canal to pour the olive oil.
    14. Add a small amount (1-2 tablespoons) of olive oil where indented… Garnish with cayenne/paprika and finely chopped parsley (optional).
    15. Other optional Garnish ideas –  ground cumin, Sumac, Green Olives or some Whole chickpeas in the center.
    16. You can either serve immediately with fresh, warm, or toasted pita bread or cover and refrigerate, to enjoy later.

Hummus

Notes:

• • • For a spicier hummus, add some cayenne pepper powder.
    • Homemade Hummus can be stored in the fridge for up to 3-4 days. Add a little olive oil before serving.
    • Properly stored, dried chickpeas will generally stay at best quality for about 2 to 3 years at normal room temperature, although they will usually remain safe to use after that. However, after this period, the dried chickpeas’ texture, color, or flavor may change, and will not give you the best tasting Hummus.
    • You may also add some olive oil to the blending process. My Tahini contains enough Olive oil, so I prefer to only add it while serving.
    • 

Key Ingredients: Chickpeas, Tahini, Garlic, OnlionOlive oil, Parsley, Spice, Salt.

EAT AND TELL!!! Let us know if you tried –  Hummus

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