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Middle Eastern Hummus

dedemed's picture
Hummus or hummus bi tahini (Arabic: حُمُّص) also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus) is a dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic.
Ingredients
  Yogurt 1⁄4 Cup (4 tbs)
  Garbanzo beans 1 Can (10 oz) (Chickpeas)
  Tahini 1⁄2 Cup (8 tbs) (Sesame Seed Paste)
  Lemon juice 1⁄2 Cup (8 tbs)
  Garlic 23 Clove (115 gm)
  Salt 1⁄2 Teaspoon
  Citric acid 1⁄4 Teaspoon (If You Need More Lemon Taste)
  Water 2 Tablespoon (If To Thick)
  Fresh mint leaves 4 (For Taste)
  Fresh parsley 2 Tablespoon (For Garnish)
  Cayenne pepper/Paprika 1 Teaspoon (For Garnish)
  Olive oil 1⁄4 Cup (4 tbs) (For Garnish)
Directions

Mix first 9 ingredients and blend until smooth and to desired thickness.
Pour in a plate.
Spread hummus evenly on the plate.
Garnish with parsley, cayenne pepper and olive oil.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Middle Eastern
Method: 
Blending
Dish: 
Dip
Restriction: 
Vegetarian
Ingredient: 
Chickpea
Interest: 
Quick
Preparation Time: 
10 Minutes
Story
In Arabic the word hummus is used to describe the dish or just chickpeas by themselves. The full name of the dish is hummus bi tahina (Arabic: حُمُّص بالطحينة) "chickpeas with tahini". Hummus is popular in various local forms throughout the Middle Eastern world.
Here is a video that gives you a great opportunity to know how hummus can be made easily at home. The chef presents this popular Middle Eastern dip recipe very well and gives serving suggestions too. This video is a must watch and do try out this quick, easy and flavorful recipe as well.

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3 Comments

Ginger.Rose's picture
I have heard that Hummus is a famous condiment that comes from Levantine cuisine and is widely used throughout Middle East.It can be used as a spread or a dip.Hot pita bread wedges, pita chips and fresh veggies go well with this healthy Hummus dish.Thanks for sharing this recipe.I will give it a try.
Anonymous's picture
Hi! This fantastic hummus recipe has turned out to be helpful, as all this while I wasn't too convinced going through other cook books...but this time around I am sure I can make a bowlful of pita dip for those mini mid-day meals
Anonymous's picture
How can the pita bread be baked in the traditional middle eastern way where it puffs up in ahollow ball and not to crispy?