I had Hummus for the first time as an adult. It picked up as a rage, and every party had a bowl of Hummus, with Pita. Then came the Lavash. Crisp flat wheat savouries topped with seeds.
I had Hummus for the first time some 20 years ago, in a restaurant called Olive. They had the typical platter of Baba Ganoush, Hummus and Tzatziki. At that time – I thought it was made with magic. How could something so tasty, so creamy be so amazing and healthy? When I learnt to make hummus, I was amazed at how easy it was, but I never seemed to like it as much as I liked the ones in a restaurant.
The fact is – I used terrible shortcuts. Sesame instead of Tahini. Sacrilege!! (my logic – Tahini is made out of sesame right??) Too much garlic, not enough creamy texture — blah blah!
I thought I would never be able to replicate the hummus, we have in good Mediterranean restaurants.I love the Hummus Beiruti. Its creamy with a mild tang of spice. Polishing off a small bowl is no big feat.
I tried Hummus again, (after my many not so good tries) and this time I used the proper Tahini. Another thing a chef friend of mine suggested was using cold water.
In this recipe, I use a little leftover water after boiling the chickpeas. I like to soak the chickpeas at night, and cook it the next morning and make the Hummus a few hours later. The water left over from cooking the chickpeas and the chickpeas itself are cooled down and refrigerated.
The hard work is soaking and cooking, after that its the quickest recipe you can make.
Serve it with a Rocket and cucumber salad, over toast with Avocado, obviously with Pita and Lavash. So many ways!! Do write in and tell me how you like to present it.
I made Hummus for my son last evening, thinking he could have it with Avocado. Confidently, I also made a small olive oil, garlic and Sumac drizzle for the top. Failure of failures! – the Avocado was not ripe enough and we had to chuck it. (Once cut it turns black quicker than a piece of charcoal rubbed on a face!) Then he suggested that we caramelise some onions, and top it with the same. Bigger flop. I had no brown sugar with me, and any case something made in a hurry not always turns out good. It was sticky …. basically – a flop!! I was flapping around about what he would eat, but he said the Hummus was good enough to eat on its own.. YAAAY!! Hummus saved the day!
- 1/2 Cup Chick Peas Soaked over night
- 2 Tblspn olive oil Virgin if possible
- 2 Tblspn Yogurt
- 5 Pods garlic peeled
- 2 Tblspn Tahini
- 1 Tblspn Water left over from cooking chick peas cold
- 2 Tblspn Cold Water
- 1 Tspn salt
- 1/2 Tspn Cumin Powder
- 1/3 Green Chilly Deseeded and chopped
- 1/2 Tspn lemon juice
- 1 Tspn parsley chopped fine
- 1/2 Tspn Sesame Seeds Roasted
- 1 Tblspn olive oil
- 1/2 Tspn Paprika
- 1/4 Tspn salt
- Soak the chick peas over night.
- Wash and cook till its soft. It should not disintegrate. It should retain its shape. I like to use a pressure cooker for this.
- Drain the water, cool and refrigerate.
- Cool chick peas and refrigerate.
- After a few hours, add all ingredients in a blender and blend till you get a fine paste. Keep opening the jar and spoon the mixture stuck on the sides back into the jar. PS: if you use the Tecnora brand of mixie (available on amazon) which comes with a very handy stirrer in the jar. While blending, one can keep stirring the mixture, so that it blends easily. You don't have to keep opening the jar.
- Once you have the consistency you want, plate it and garnish with olive oil, sesame seeds, parsley and mint leaves.
- Serve with Pita, Crisp Pita and Lavash.
- NOTE ON TAHINI: When using Tahini, please stir well and take from the bottom of the jar, as the solids settle way down.
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