Wednesday, March 13, 2013

Recipe for Hummus

Photo: Recipe for Hummus

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Recipe for Hummus. Enjoy the Middle Eastern cuisine and learn how to make Hummus. 

Having your tortillas and nachos with tomato salsa or tartare sauce is old fashioned! Try our recipe for hummus – dip made of pureed chickpeas, tahini and olive oil flavored with garlic and lemon juice, straight from the heart of Middle East. Traditionally, it is a part of the meze platter or used as a spread in falafel.

A dollop of hummus within the pockets of pita bread is a food lover’s delight. A spoonful of creamy hummus with grilled eggplant, fish or chicken gives a new dimension to the dish and bestows a delicious Asian touch to your dish. If you are known to the taste of hummus, then let me tell you it is pure ecstasy. The mashed chickpeas leave a somewhat nutty aftertaste in your tongue and the spices turn it into a zesty gastronomic indulgence.

The rest of the flavours are in your hand! Some love to keep the garlicky tone strong in the dip while others adds lots of lemon juice for more tartness. Though tahini is a integral part of hummus, you can simply omit it while making hummus if it doesn’t suit your taste – your hummus will taste equally mind blowing. Hummus had remained a part of Middle Eastern culture for so long that we have actually lost the track of its roots.

The recipe of this ancient food started taking shape in Egypt during 13th century and finally took its contemporary form during late 19th century. In modern times, hummus has crossed the boundaries of Asia and taken the western world by storm. So next time you are planning a party, serve hummus dip to your guests to as a pleasant surprise.

• 1 cup small chickpeas, washed and soaked overnight
• ½ cup tahini
• ½ tsp cumin
• Juice of one lemon
• 1/8 tsp baking soda
• Olive oil
• ¼ cup chopped parsley
• Salt to taste


• Drain the chickpeas and throw them in a pot along with water and a dash of baking soda.
• Cook them for an hour or so until the chickpeas become extra soft.
• Strain the cooked chickpeas and blend it into a smooth puree in a food processor.
• Leave it in the fridge for some time before taking it out and blending it again in the food processor, this time along with tahini, lemon juice and spices until it turns into a creamy puree.
• Pour a generous helping of olive oil on it.
• Top it up with chopped parsley and serve with snacks. 

More recipes from the hummus blog:

Spiced tomato & couscous soup 
Authentic Moroccan Soup
Lentil Vegetable Soup
Moroccan Spiced Chickpea Soup
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous 

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