Hummus in Asia
The earliest mention of Hummus dates back to Egypt during the 13th century, enjoyed today all over the world!
1 cup of uncooked chickpeas (Garbanzo beans)
2 teaspoons of baking soda
4 garlic cloves, mashed and roughly chopped
2/3 cup of roasted tahini
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of Kosher salt as desired
1/2 teaspoon ground cumin ~ optional
Note ~ 2 cans of cooked chickpeas (Garbanzo beans) can replace the uncooked dry chickpeas (Garbanzo beans)
Wash the chickpeas very well, remove damaged chickpeas or small stones.
Continue washing until the water is transparent.
Soak them in clean water over night with 1 teaspoon of baking soda.
Wash again, and soak them in tap water for a few more hours.
The chickpeas should absorb most of the water and almost double their size.
Rinse the chickpeas and add them in to a large pot.
Cover them with water and add 1 teaspoon baking soda.
Cook around 1 hour until they are very easily smashed.
Rinse the chickpeas with water once again.
Remove the peels and foam which float over the cooking water, Drain.
In a food processor, combine the chickpeas, tahini, garlic, lemon juice, ground cumin, 1/2 cup water, and olive oil.
Process until smooth.
Add salt to taste.
Place into serving dish, stream with olive oil over the top. Enjoy!
Toasted pine nuts
Fresh lemon juice
Serve with fresh pita bread
Hummus is popular in the Middle East
Travel the world Recipes ~ Hummus in Asia
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