Hummus or hoummous is a Middle Eastern dip made from mashed chickpeas and blended with tahini, garlic, lemon juice, spices and olive oil.
This Middle Eastern Dip known as hummus or hoummous, has passed to the Cypriot cuisine as hoummoi.
Hoummous is one of those many plates called mezedes, they will serve you going to any taverna in Cyprus.
Eating mezedes in Cyprus is like a ritual and they keep bringing plates after plates, after plates, after plates.
This dip is perfect with hot pita bread, koulouri or lagana to dip in.
Chickpeas are the basic ingredient of hummus.
As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases.
Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.
You can cook the chickpeas from scratch or used canned garbanzo beans.
If you are making them from scratch be sure to soak the chickpeas from the previous night.
Soaked chickpeas will triple in volume, so if you use 1 cup raw chickpeas, you will have 3 cups cooked chickpeas.
Put the chickpeas in a pot and add enough water to cover them. Boil them in unsalted water and skim off the foam forming on top.
Skim until the water is clear of any foam.
This will eliminate the gassy effects produced by dried beans.
Drain them and add fresh water. Boil them again, add salt, lower heat, cover with the lid and simmer until soft.
Drain them once more. You can keep the water they are boiled in and make Acquafaba.
The chickpeas are ready to be used. At this stage you can keep them in the fridge for 3 – 4 days or freeze them to use whenever you like.
Tahini is a paste made from sesame seeds which are soaked first and then crushed the separate the bran (fiber) from the kernel (heart of the seed).
It is a major ingredient in hummus, which flavours the dip. It also provides good amounts of protein and various minerals.
Extra Virgin Olive oil
Greek Olive oil is the best olive oil in the world. You can read about the health benefits of Olive oil which I have written in the past.
I really like using fruity, light flavored olive oils when making hummus.
Fresh lemon juice
Fresh lemon juice does wonders in any dish. Please do not use the bottled stuff as it will ruin your hummus.
Garlic adds its distinct flavour to the dip. Greek garlic is very strong so I only use one clove. You can adjust this according to your taste. If you do not like the taste of garlic, you can add some roasted garlic which has a much mellow taste.
Spices and Herbs
Salt, pepper, paprika, cumin and sumac are some of the basic spices you can use in this dip.
Parsley can be added on top but not absolutely necessary. You can also drizzle some more olive oil on top.
- 1 cup cooked chickpeas (reserve half a cup of water)
- 1 (or more) clove garlic
- ¼ cup extra virgin olive oil
- ½ cup tahini
- 3 tablespoons lemon juice
- A pinch of cumin
- Salt and freshly grated black pepper
- Paprika or sumac
- 1 tbsp finely chopped parsley
- Soak the chickpeas in water from the previous night. Drain and peel them. (It is preferable to buy skinned chickpeas).
- Boil the chickpeas in unsalted water, skim the liquid water and drain once. Add fresh water and boil again. Add salt, lower heat, cover with lid and simmer until soft.
- Place all the ingredients in the blender except the sumac and parsley. Add a few tablespoons of water and whiz until the chickpeas have become a puree. Taste and adjust ingredients.
- Drizzle with some extra virgin olive oil on top, finely chopped parsley and some paprika or sumac.
- Serve with warm pita bread.
Nutrition InformationYield 2 cups Serving Size 1
Amount Per Serving Calories 745Total Fat 61gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 50gCholesterol 0mgSodium 365mgCarbohydrates 39gFiber 10gSugar 5gProtein 18g
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Kopiaste and Kali Orexi,