Hummus, a dip made from chickpeas, has been around for so long, and in so many different variations, that its exact origin is unknown. Hummus is an Arabic word meaning "chickpeas," with the complete Arabic name for the dish being hummus bi tahina meaning "chickpeas with tahini." Chickpeas, also known as garbanzo beans, have been consumed for centuries, and tahini is a paste made from sesame seeds. Hummus is a health food enjoyed by vegans and vegetarians as well as non-vegetarians and is sometimes referred to as a "nutritionist's delight."
Recipe Servings: 4
- ¼ cup fresh lemon juice plus more to taste
- 1 medium to large garlic clove, roughly chopped
- ¾ tsp fine sea salt, more to taste
- ½ cup tahini
- 2–4 Tbsp ice water, more as needed
- ½ tsp ground cumin
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 Tbsp extra-virgin olive oil
Optional toppings: additional olive oil, chopped fresh parsley, and/or paprika
- Combine the lemon juice, garlic, and salt in a food processor or blender. Process it until the garlic is very finely chopped. Let the mixture rest for at least 10 minutes to allow the garlic flavor to mellow.
- Add the tahini to the mixture and blend until it is thick and creamy. Scrape any mixture off the sides of the container.
- Drizzle 2 tablespoons of ice water into the mixture while continuing to blend until it is very smooth, pale, and creamy. If the tahini was really thick you may need to add an additional 1–2 tablespoons of ice water.
- Add the cumin and chickpeas. While blending, drizzle in the olive oil. Blend for about 2 minutes or until the mixture is super smooth, scraping the sides of the container as necessary. If needed to reach a super creamy texture, add more ice water by the tablespoon.
- Taste the hummus and adjust by blending in more of an ingredient as desired.
- Transfer the hummus to a serving bowl and top with garnishes of your choice such as a drizzle of olive oil, chopped fresh parsley, or sprinkle of paprika.
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