Recipes
from the Holy Land
Variations
of hummus, Arabic for chickpeas, are made across the Middle
east. From what I gathered, the ingredients are very similar but
the quantities differ. I'm going to trust what I learned from my
friend Issa in Bethlehem. He has the heart of a chef and hopes
to someday open his own restaurant. He's a good reference in my
book.
Hummus is a dip for bread. But, if you are lucky, it will be served up with pickled veggies, fresh vegetables, falafel, and additional salads and dips.
First of all, avoid using a can of chickpeas. I know, that is my natural tendency. If you want to taste the real thing, you have to make the effort. Place your chickpeas in warm water and let them soak overnight. For me, the mystery ingredient in this dish is sodium carbohydrate. Never heard of it. Never used it before. But, add 1 Tbs of it to your water and the chickpeas. After that long soak, the chickpeas should nearly double in size. In the morning, drain and wash the chickpeas. Rub them with your fingers to remove the skin. Pealing the chickpeas will give you creamier hummus. If you keep the skins, your hummus will have a grainy texture. And, rumor has it that the long soak makes them easier to digest, increasing the nutritional benefit.
once again, place your chickpeas in water and boil them. You boil them until the chickpeas say it is enough (about an hour). In other words, they are soft enough to mash. Drain the water away, save a few whole chickpeas for later garnishing, and mash the rest of those beans before adding the lemon juice, tahihi sauce, salt, and cumin powder. Put them in the blender and let it run until the hummus is silky and creamy. You may want to add water to adjust the mix to your desired thickness or thinness.
Serve your hummus up in a bowl or plate, forming a wide crater in the middle with elevated edges. Drizzle olive oil in the center, sprinkle with paprika, and garnish with a few whole chickpeas that were set aside before mashing. It is now time to star dipping into the hummus with your freshly baked bread. And, if so inspired, you may want a side with olives, pickled veggies, and 2 Tbs of chopped parsley.
Issa didn't suggest this, but for variation, some people add 2 small garlic cloves, minced, and 2 Tbs of yogurt into the blender.
Hummus is a dip for bread. But, if you are lucky, it will be served up with pickled veggies, fresh vegetables, falafel, and additional salads and dips.
Issa's
Hummus
Bethlehem, Palestine
Bethlehem, Palestine
Ingredients:
| 2 cups of chickpeas 1 Tbs Sodium carbohydrate 1 lemon, squeezed 1/4 cup tahini sauce |
3/4 tsp salt 1 tsp cumin 2 Tbs Extra virgin olive oil for topping a sprinkle of Paprika |
First of all, avoid using a can of chickpeas. I know, that is my natural tendency. If you want to taste the real thing, you have to make the effort. Place your chickpeas in warm water and let them soak overnight. For me, the mystery ingredient in this dish is sodium carbohydrate. Never heard of it. Never used it before. But, add 1 Tbs of it to your water and the chickpeas. After that long soak, the chickpeas should nearly double in size. In the morning, drain and wash the chickpeas. Rub them with your fingers to remove the skin. Pealing the chickpeas will give you creamier hummus. If you keep the skins, your hummus will have a grainy texture. And, rumor has it that the long soak makes them easier to digest, increasing the nutritional benefit.
once again, place your chickpeas in water and boil them. You boil them until the chickpeas say it is enough (about an hour). In other words, they are soft enough to mash. Drain the water away, save a few whole chickpeas for later garnishing, and mash the rest of those beans before adding the lemon juice, tahihi sauce, salt, and cumin powder. Put them in the blender and let it run until the hummus is silky and creamy. You may want to add water to adjust the mix to your desired thickness or thinness.
Serve your hummus up in a bowl or plate, forming a wide crater in the middle with elevated edges. Drizzle olive oil in the center, sprinkle with paprika, and garnish with a few whole chickpeas that were set aside before mashing. It is now time to star dipping into the hummus with your freshly baked bread. And, if so inspired, you may want a side with olives, pickled veggies, and 2 Tbs of chopped parsley.
Issa didn't suggest this, but for variation, some people add 2 small garlic cloves, minced, and 2 Tbs of yogurt into the blender.