Traditional Mediterranean Hummus Recipe

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I have been writing a recipe book for over a year now. Quite recently I realised that all the photos I took so far are way too small for a printed version. First I was upset about myself. Why didn’t I check the size? I meditated. Immediately the regret disappeared and I look at this new beginning as an opportunity to improve myself and take better pictures. This is the first photo I took. How do you like it? Any tips to improve appreciated 🙂

Since Matan introduced me to hummus, I prepare it regularly. Thank you ❤ In my two years in Latin America I often used avocados as a healthy fat since tahini was hard to get and I didn’t have a coffee grinder to make my own. I also started to experiment with hummus and created a chocolate and spicy roasted bell pepper hummus. Or instead of chickpeas I use beans. Well, I guess at some point this isn’t called hummus anymore 😉 Anyway, here is the recipe for traditional Mediterranean hummus. I repeated this version around four times with measurement instruments. I usually just go by intuition. So I hope this will work for everybody. Please let me know your results.

Ingredients (4 people as appetizer):

  • 240 g dried chickpeas or 720 g cooked chickpeas
  • 2 TBSP Tahini (sesame paste)
  • 1 TSP lemon juice or more to taste
  • 1/2 clove of garlic
  • 1/4 TSP salt or more to taste
  • pepper
  • 1/4 TSP ground cumin (for better digestion)
  • 3 TBSP cooking water from the chickpeas

Instruction:

  1. Soak the dried chickpeas in cold water for 24 h. Change the water at least once. Rinse well. Cook them in a pressure cooker for 20 minutes or boil them for 2-3 hours on a low flame and remove the foam occasionally.
  2. Peel the chickpeas with both hands while rubbing the warm chickpeas slightly against each other. It helps to do this in a pot filled with water. This will make the hummus even softer.
  3. Blend the still warm chickpeas with the rest of the ingredients. Still a bit warm hummus is better than cold (personal preference).
  4. Serve with roasted vegetables (e.g. potatoes, carrots, beets) or pita bread.

Tips:

  • Keep the rest of the chickpeas water to make Mousse au Chocolate.
  • If you want hummus as a main dish for four people use 360 g dried chickpeas.

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