Authentic Middle Eastern Hummus Chummus Recipe 455

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

Steps:

• Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
• While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
• Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

Steps:

• Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
• Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
• Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS) RECIPE - (4.5/5)

Steps:

• Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt. Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

HUMMUS (OR HUMUS) - AUTHENTIC

Steps:

• Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.
• Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.
• Simmer for 1 1/4 hours - or until the chickpeas are very tender.
• Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).
• Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.
• Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.
• Serve drizzed with olive oil and paprika.

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

Steps:

• Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
• Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
• Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

Steps:

• Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
• Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
• Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

Steps:

• Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
• Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
• Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

AUTHENTIC HUMMUS

Steps:

• Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
• Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
• Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
• Add lemon juice and blend.
• Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
• Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
• Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
• Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

Steps:

• Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
• Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
• Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.