Hummus is a middle eastern dip prepared with cooked mashed chickpeas and seasoned with tahini, garlic and lemon juice. It is a versatile dip served with pita bread, vegetables or as a spread on sandwiches.
Update – Images re-edited and updated in Dec 2017.
We are into third week of Buffet on Table blogging marathon. Our theme for this week is condiments from around world. Condiment is defined differently around the world and we just referred to wiki and I followed their list of condiments to make sure my condiment fits their description.
According to Wiki, “A condiment is a spice, sauce, or other food preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time.
Many condiments are available packaged in single-serving packets, like mustard or ketchup, particularly when supplied with take-out or fast-food meals. They are usually applied by the diner, but are sometimes added prior to serving; for example, in a sandwich made with ketchup, mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture to the food;barbecue sauce, teriyaki sauce, soy sauce, and marmite are examples.”
For the first day of condiments, I have hummus. It is popular in middle eastern and North African countries. Hummus is prepared with cooked chickpeas, garlic, salt, tahini and lime/lemon juice. All these ingredients are ground to fine or coarse paste and drizzled liberally with olive oil. Preparation of hummus is similar in most of the countries with minor variations. I prepared Israeli style hummus and served with pita chips.
Source: Bon Appetit
- ½ cup Dry Chickpeas
- 1 tsp. Baking Soda
- 2 – 3 Garlic Cloves
- 2 – 3 tbsp. fresh Lime Juice (more to taste)
- ½ – ¾ tsp. Salt (adjust to taste)
- ⅓ cup Tahini
- ⅛ – ¼ tsp. Cumin Powder (I used ⅛ tsp. cumin)
- 2 tbsp. Olive Oil & more for drizzling (I forgot to note down how much I used)
- Wash chickpeas, soak in water to cover the chickpeas by 2” and add ½ tsp of baking soda. Soak overnight or 8-10 hours.
- Drain and wash chickpeas.
- Cook chickpeas in a saucepan or in a pressure cooker. I used a pressure cooker. Take chickpeas, ½ tsp baking soda and water in a pressure cooker and cook for 6 – 7 whistles or until chickpeas are very tender. Let pressure release naturally. It takes 50-60 minutes in a sauce pan.
- Meantime, in a food processor take garlic, lemon juice, salt and process until coarsely pureed. Let sit for 10 minutes. Since I used cumin instead of cumin powder, I added cumin when processing garlic.
- Strain garlic through a mess pressing on the garlic to extract as much juice as possible. Discard the solids and return the juice to processor bowl. I skipped straining the garlic step and used it as it is.
- Add tahini to garlic lime juice mixture and process to combine the mixture. Add 2 tbsp. of cold water to get a smooth, thick paste.
- To the mixture add chickpeas (and cumin powder if using, remember I used whole cumin instead and pureed it with garlic) and puree until smooth. Add more water if required.
- Taste and adjust salt & lime juice to taste. Also add more cumin powder depending on one’s preference.
- Transfer to a serving bowl, make a shallow well in the center and drizzle oil. Top with chopped parsley, cumin powder or paprika. I sprinkled some paprika.
- Serve with pita bread, pita chips or use it as a spread for sandwiches and wraps.