Hummus


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Ever imagined how the best tasting things can also be the most easiest to make just using your food processor. Unbelievable, right? I was introduced to Hummus, a chickpea-based dip during my first trip to Turkey in 2008. The taste and deliciousness of that hummus still lingers in my memory. I thought then it was the best I have ever tasted, until every recently I learned to appreciate a good plate of Hummus. Well I will come back to that in a bit.

I have been eating Hummus for as long as I can remember since then. Of course then I couldn’t find a ready tub of hummus in the supermarket so I had to dig up online for the perfect recipe. Little did I know of its simplicity. Even today I prefer the homemade version than picking up a store bought tub. Hummus is usually a staple at all my house parties and one that is always appreciated. Not only is this delicious dip quick and simple to rustle up  but also a delicious accompaniment to wraps and rolls. It is also wonderful simply scooped up with chips or warm flatbreads, ideal to dunk in a crisp crudité or slap it on to a normal toast and it tastes just as yummy.

I should really thank my work for taking me to Dubai early this year. For years Dubai has never been on my travel radar in spite of numerous invitations from close friends living there. I didn’t know what to expect but I was pleasantly surprised. Dubai is a beautiful city. At a glance, it’s quite easy to forget that this place is actually reclaimed and built over a desert, with structures that are so grand and sprawling as one of the Sheikh’s palaces.

Time was short to explore the whole of Dubai but I bring back fond memories, joy and some lovely food experiences. This place is definitely a foodie’s delight and someday I shall be back for more such satiating foodie experiences. One of such, was the finger licking hummus from Zaroob, a restaurant known for its authentic street style Lebanese food.

Imagine this – Pita and a never-before-eaten Hummus – Think of clouds in the mouth…Heaven and more food heaven! For the ones who haven’t tried it yet, this is a must have!  It was the one that sets the tone of Hummus with perfect texture and flavor.

The one below is the basic recipe – once you master this there are no hard and fast rules for flavouring Hummus. You can have fun making this at home and add your own flavor as you fancy.  Let your experimental side run wild, or simply enjoy as is.

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Serves 6-8  

INGREDIENTS:

  • 1 x 400g cans of chickpeas
  • 4 tsp tahini
  • 2 garlic cloves, crushed
  • 1 tsp crushed sea salt
  • 6 tbsp extra virgin olive oil (plus extra for drizzling)
  • 3½ tbsp freshly squeezed lemon juice
  • Paprika (for garnish)

METHOD:

  1. Drain the chickpeas and set aside the liquid for later use.
  2. Rinse the chickpeas in cold water and tip into the food processor.
  3. Add the tahini (sesame paste), crushed garlic, salt, lemon juice and some of the reserved liquid from the can.
  4. Turn on the food processor and slowly pour in the olive oil while it runs.
  5. Scrape from the sides to ensure the mixture is fully combined and run the processor once again. Adjust seasoning as needed at this point.
  6. When the mixture is fully combined and smooth, tip it into a serving dish.
  7. Drizzle with some more extra virgin olive oil and sprinkle with paprika.
  8. Serve with flat breads, chips or crudites. Enjoy!

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Love & Hugs,

Trupti

18 thoughts on “Hummus

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