Hummus

Hummus-Houmous-Hummous, Hommos, Humos, Hommus and Hoummos (whichever you prefer) is a dip made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt, garlic and a few spices, it is of course from the Middle East. It’s name (however you spell it) is an Arabic word that means ‘chickpeas’. Not many people make it at home, perhaps as you really do have to have a food processor in order to make the stuff smooth, who wants lumpy hummus.

My recipe has been developed over a number of years, and been influenced by a few people who have worked at the restaurant from Israel, although they could not agree on the best version or even the best way to make it, so here is my version, a very good version that has had a long life an I am sure will go on for a while longer.

It is actually 2 parts, the Hummus itself and the Tahini sauce that goes on top, both parts make a Hummus once combined

But before the recipe, some useless, yet Interesting foodie fact.

In May 2010, the Guinness World Record for the largest dish of hummus in the world returned to Lebanon The winning dish, cooked by 300 cooks in the village of al-Fanar, near Beirut weighed approximately 10450 kg. According to local media, the recipe included eight tons of boiled chick peas, two tons of tahini, two tons of lemon juice and 70 kg of olive oil.

Hummus

250g Dry garbanzo beans

200ml Cooking water (after the beans have been boiled in it)

100g Tahini

20g Garlic, minced

5g Cardamom powder

3g Coriander, ground

8g Cumin, ground

10g Salt

50ml Lemon juice

200g plain yoghurt (optional)

Method:

Soak the beans in cold water for 24 hours, after this drain them, and wash in cold running water. Place in a saucepan on the stove and simmer slowly for 2-3 hours, if the water gets low just top it up with more.Remove the beans from the stove and drain, reserving the 200ml of the liquid you will need later.Put the beans in the food processor right away and start to blend, to help the machine deal with the dry beans start adding the tahini, spices and garlic, let the machine slowly do its work and try to get a dry dough formed in the processor, this is key if you want to get smooth hummus, once this is happening you can slowly start to add the cooking liquid, in the end you should end up with a very smooth paste. take this out of the machine and cool it down, once cold you can add lemon juice and yoghurt.

Tahini sauce

100g Tahini

2ea Lemon Juice

3g Salt

1g White pepper

10g garlic, minced

80ml water

Method:

Whisk everything together in a bowl, and reserve till needed

To serve

mound the hummus into the usual ring, fill the dip in the ring with Tahini sauce add whole cooked garbanzo beans to the center, and drizzle with a good glug of olive oil, garnish with some chopped parsley. and get the flatbread on the grill.

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