A Dance of Flavors and Silky Delight
Hey there, hummus enthusiasts and curious taste adventurers! If you’ve ever dipped your pita into a bowl of hummus and thought, “Wow, this is like a silky cloud of chickpea heaven,” you’re in the right place. Today, we’re diving into the luscious world of hummus, a delight that’s as old as time but as fresh as your grandma’s garden.
Imagine a creamy, smooth texture that feels like a silky whisper on your tongue. That’s what perfect hummus is all about. It’s a harmonious blend of chickpeas, tahini, lemon juice, and garlic, where each ingredient plays its part like a note in a symphony. It’s not just food; it’s a celebration of flavors! And guess what? Making this dreamy dip is as simple as tying your shoelaces—well, even more straightforward if you’re not a fan of shoelaces.
Now, let’s take a magic carpet ride back to the origins of hummus. This delightful dip hails from the Middle East, with Lebanon, Israel, and Palestine all laying claim to its creation. It’s like the Beatles of the food world—everyone wants a piece of the fame! In fact, you’ll find hummus in kitchens from Egypt to Turkey, making it a true globe-trotter. Fun fact: The word “hummus” means “chickpeas” in Arabic, which is like calling your pet dog “Doggy.” Simple and straight to the point!
But wait, there’s more! Did you know that the oldest known recipe resembling hummus dates back to the 13th century? That’s older than your great-great-great-great (well, you get the point) grandparents! Hummus has also been a part of diplomatic peace talks—yes, you read that right. In 2008, Lebanon and Israel were part of the “Hummus Wars,” each trying to set the record for the most enormous bowl of hummus. Talk about a delicious rivalry!
So, whether you’re a kitchen newbie or a seasoned chef, this perfect hummus recipe is your ticket to a world of flavor and fun. Ready to whip up some history? Let’s get blending!
The Recipe is down below!
Ingredients
- 1 ½ cups (340-345 g) chickpeas (canned, well-drained)
- ¼ cup (60 ml) lemon juice (from 1 to 2 lemons, depends on size and juiciness)
- 1 roughly chopped clove of garlic
- ½ tsp sea, himalayan or kosher salt
- ½ cup tahini
- 4 - 8 tbsp ice water – this is the secret!
- ½ tsp ground cumin
- 1 tablespoon olive oil + for serving
Instructions
- In a food processor or powerful blender, mix lemon juice, garlic, and salt. As the garlic becomes very finely chopped, resist the urge to rush. Let the mixture stand—ideally, for 10 minutes. This is how lemon and garlic work together. It's a lesson in patience that helps decrease the garlic scent and taste. Add tahini to the processor and beat until the mixture becomes thick and creamy. If necessary, stop periodically to scrape tahini from the walls of the processor bowl.
- Add two tablespoons of ICE (and this is the point of change, believe me!) water during the mixing. Beat until the mixture becomes smooth, white, and creamy (if you have very thick/dry, you may need to add another 3-4 tablespoons of ice water).
- Add cumin and dried chickpeas to the processor. During mixing, sprinkle with olive oil. Beat until the mixture becomes very smooth (scraping along the sides of the processor as necessary) for about 2 minutes. Add more ice water to achieve a silky texture if the mass is thick.
- Finally, transfer your masterpiece into a small bowl or dish. Use a spoon to create waves, adding a touch of artistry to your creation. Sprinkle with ground paprika (I love smoked!), pepper, and a drizzle of olive oil. Get ready to be amazed by your culinary skills!
Notes
Cooked hummus can be stored in a sealed container in a fridge up to 1 week.
**choose a really good quality virgin olive oil
***If you want to cook chickpeas by yourself - the secret is to soak it in a cold water for night - drain the night water after, pour fresh water, add a little pinch of salt and boil for 20-30 minutes - a ratio of 1:2 chickpeas/water, until it becomes soft and the film will start to move away. Then you need to wash and dry them with a paper towel.
