When I decided to add this Hummus recipe to my already long list of vegan delights, I was suddenly struck by how long it took me to circle back to one of the most satisfying dishes, one I love from early on in my life, and that is so ubiquitous in my diet, it almost escaped me that it was vegan in origin.
Hummus, together with its other chickpea derived dish - Falafel, are the most common fast foods available in our parts. It's ridiculously easy to make and immensely satisfying. Many were the days when I started my day with a plate of Hummus only to find myself utterly satiated well into the evening hours.
And it's healthy too!
store bought Hummus contains many spices and other redundant ingredients. When making Hummus from scratch at home, you can be sure you enjoy all its healthy value and it tastes much much better.
The following recipe is based on the Hummus served by Dokhol Safadi, one of our country's most accomplished Arab chefs, as it appears in the book Baladi he wrote together with author Michal Waxman.
Safadi and Waxman's book Baladi
Down the road I will add a post with the variety of toppings that go along with a wonderfull plate of Hummus, but for now - here is a basic recipe for this Mediterranean wonder that will put a smile on your face, and a 'full to capacity' sign on your stomach :-)
How it's made
It all starts with
18oz (500gr) fresh Chickpeas (Garbanzo beans)
10gr (0.4oz) Baking powder
1/2 cup Lemon juice
2 cups raw Tahini
1.5 teaspoons Salt
1 cup Water
And this is how it gets done
Soak the chickpeas for 12 hours.
Make sure the water covers the chickpeas for at least twice the height of their layer, as they will soak them up considerably.
Drain and rinse well a few times.
Put the chickpeas in a large pot, and add the baking powder.
Cover the chickpeas with fresh water.
Once again, make sure they are covered with at least 5cm of water on top of the chickpea layer.
Put the pot on the stove over high heat and bring to a boil.
Scoop out the white foam that accumulates on top.
Turn heat down and leave to cook on a constant simmer for 3 hours.
Very important: Stir occasionally to avoid chickpeas from sticking to pot bottom.
If water level drops closely to chickpea levels, add hot water to the pot.
Make sure the chickpeas are always submerged, if not the top layer will dry up and harden.
When chickpeas are soft and pasty, take off stove, drain and put in food processor.
Turn on the food processor for 3 minutes.
Add the salt, lemon juice and Tahini and continue to process for 2 minutes more.
Add the cup of water gradually, 1/4 at a time, and process for one more minute.
The Hummus will be soft and runny at this stage, but have no worries, after cooling down it will arrive at the firmer consistency we all know and love so much.
We love to eat Hummus as it's served in Hummus restaurants around here: with raw onion (yeah, try it!), olives and pickles
No utensils needed :)
Things you can't achieve when eating with a fork...