Home made Hummus!

Ever wondered how to make your own hummus? Here are some simple recipes you can try from home!

Hummus – which in Arabic means chickpeas; is an ancient dish made and ready in various Middle-Eastern countries like Syria, Egypt, Palestine, Jordan, Lebanon along with Turkey & Morocco. Hummus is considered to be an appetizer “Meze”, a dip, spread, or/and a dressing. Hummus is so ancient that it is considered to be an essential dish to most Middle-Eastern countries. Until today, the oldest Hummus recipe was found in one of the Egyptian books back in the 13th century. Today; Hummus is prepared with its essential ingredients and garnished with the chef’s own signature.
Some of the benefits
To begin with, Hummus is vegetarian [unless meat is added as garnish] and is very high in protein; it is high in iron, vitamin C, boosts your energy, includes folate and vitamin B6. Chickpeas do not contain any cholesterol or saturated fat and can maintain correct blood sugar levels. Hummus is made with Tahini which is mostly made of sesame seed and is very rich in amino acid.

 

Hummus: Chick-Pea Dip with Parsley and Pine Nuts

Total: 15 min

Makes: about 2 cups

Level: Easy

Ingredients

  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 1 (16-ounce) can chick-peas, drained and rinsed
  • 1/3 cup well stirred tahini
  • 2 tablespoons fresh lemon juice, or to taste
  • 1/4 cup olive oil, or to taste
  • 1/2 cup water, plus extra, if needed
  • 2 tablespoons fresh parsley leaves
  • 1 tablespoon pine nuts, toasted lightly
  • Toasted pita thins, as an accompaniment

 

Directions

On a cutting board mince and mash the garlic to a paste with the salt. In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt, to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, puree the remaining 1/4-cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita. Recipe courtesy of Gourmet Magazine