From Wiki :
“Hummus (a transliteration of the Arabic: حمّص; also spelled hamos, homos, houmous, hommos, hommus, hummoshummous; see romanization of Arabic) is a Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food throughout the Middle East and elsewhere.”
L : oops. the chow tar ones that got thrown away || R: hummus in making!
I’ve been curious about hummus for the longest time and more so, after Sex and the City 2 (see why if you’ve no idea what i’m talking about!) :P
So sometime last week, i finally made it.
I didn’t have tahini, so i kinda made my own. Not sure if you can call that tahini, but in my book, can lah!
For just 150g of chick peas, you can feed at least 10 people with it! There is no way, absolutely no way at all that we can finish the hummus i made for ourselves. Instead of having half of it refrigerated before serving, i had it given away… to 4 neighbours, together with toasted tortilla chips.
Apart from hummus, i also made some naan and chicken Marsala for the family.
We love naan like crawwzeee. The little ones can eat it just like that without anything. They call it roti prata though. Lol. This time, i did the simplest version.. plain naan. No more naan with cheese or naan with garlic butter but just plain ol’ naan because i reckon it might be fantastic with hummus too! Heh.
My huuuugeeee naan!
We couldn’t finish all 9 naan so in the end, i stored the rest in the fridge for next day’s thin-crust pizza! But that’s on the next post ;)
So how do i like hummus?
Hmmmm… let’s just say, i might not make it again? Hahahahhaaa… The thing is, i’ve not tasted hummus from restaurants before so i really have no idea if the real hummus tastes as such? I was pretty lucky because i was left with just 1 lemon and juice of 1 lemon it was for 150g chick peas though the recipe stated “juice of 2 lemons”.
With just 1 lemon, my hummus was already quite sourish. I can’t imagine 2!
150g dried chickpeas, soaked overnight, then drained
600ml water (i used more than that, almost a litre)
2 large garlic cloves, crushed
juice of 2 lemons (i used just 1)
75ml olive oil
150ml tahini (i toasted my own and pounded it myself)
2tbsp olive oil
2tbsp chopped flat-leaf parsley
pinch of cayenne pepper or paprika
1. Put the chickpeas and water in a large pan. Bring to boil, then partly cover and simmer for 2-3 hours, or until tender. Drain, reserving the liquid. Set aside 2-3 tbsp chickpeas. Put the remainder in a blender with the garlic.
2. Add the lemon juice, olive oil and 150ml of the reserved cooking liquid. Process to a puree. Add the tahini and process until smooth. Season with salt and cayenne pepper, then transfer to a bowl.
3. Drizzle over the olive oil. Garnish with the parsley, cayenne and reserved chickpeas and serve.