How to make a quick and easy hummus
It only takes a few minutes and ingredients to rustle up this delicious dish
By Nahed Alfar
Hummus is about the most recognisable dish or side in the Middle East. Every part of every country in the region has their own variation, with each claiming that their version is the best.
But this delicious authentic plate is more than just food: for millions it evokes memories which are vivid and powerful. For my daughters, the taste of this particular hummus takes them back to their grandparents' house in Amman, symbolising so many precious and beautiful feelings, of occasions we now miss including family gatherings.
The version here is made from scratch by soaking the organic chickpeas overnight, then boiling and peeling them to make it extra-smooth - the way my mother makes it.
Recipe
Serves: 4
Preparation time: 15 mins
Ingredients
400g (2 cups) cold chickpeas, cooked
110g (½ cup) tahini sauce
3 tbsps lemon juice
1 clove garlic (optional)
1 tsp salt
3 ice cubes crushed
1 tbsp extra virgin olive oil
parsley for garnish
pine nuts for garnish
Method
1. Mix the cold chickpeas and a clove of garlic in the food processor at high speed, until you get a very smooth paste.
2. Add the crushed ice to make the paste white.
3. Add the rest of the ingredients to the chickpeas paste - the salt, lemon juice and tahini - and mix thoroughly.
4. The final paste should be smooth, easy to spread and firm - but not dry. Add more salt or lemon juice if needs be.
5. Transfer to a plate and decorate with a drizzle of olive oil, some parsley and a few chickpeas. Garnish with golden fried pine nuts if desired.
You can follow Nahed Alfar on her Instagram account at @cooking.journey
This article is available in French on Middle East Eye French edition.
 |
| Peel chickpeas to make humus extra smooth (cooking.journey/Instagram) |
By Nahed Alfar
Hummus is about the most recognisable dish or side in the Middle East. Every part of every country in the region has their own variation, with each claiming that their version is the best.
But this delicious authentic plate is more than just food: for millions it evokes memories which are vivid and powerful. For my daughters, the taste of this particular hummus takes them back to their grandparents' house in Amman, symbolising so many precious and beautiful feelings, of occasions we now miss including family gatherings.
The version here is made from scratch by soaking the organic chickpeas overnight, then boiling and peeling them to make it extra-smooth - the way my mother makes it.
Recipe
Serves: 4
Preparation time: 15 mins
 |
| The humble chickpea: starting point for humus (Pixabay) |
400g (2 cups) cold chickpeas, cooked
110g (½ cup) tahini sauce
3 tbsps lemon juice
1 clove garlic (optional)
1 tsp salt
3 ice cubes crushed
1 tbsp extra virgin olive oil
parsley for garnish
pine nuts for garnish
Method
1. Mix the cold chickpeas and a clove of garlic in the food processor at high speed, until you get a very smooth paste.
2. Add the crushed ice to make the paste white.
3. Add the rest of the ingredients to the chickpeas paste - the salt, lemon juice and tahini - and mix thoroughly.
4. The final paste should be smooth, easy to spread and firm - but not dry. Add more salt or lemon juice if needs be.
5. Transfer to a plate and decorate with a drizzle of olive oil, some parsley and a few chickpeas. Garnish with golden fried pine nuts if desired.
You can follow Nahed Alfar on her Instagram account at @cooking.journey
This article is available in French on Middle East Eye French edition.
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