passover: authentic middle eastern hummus

Name: PASSOVER: Authentic Middle Eastern Hummus
Prep time: 20 min
Cook time: 2 h
Yield: 8
Cuisine: Eastern European
Ingredients: 3 cup(s) dry garbanzo beans, soaked overnight; 1 pinch(es) baking soda (optional); 1/2 cup(s) extra-virgin olive oil; 3/4 cup(s) tahini paste; 1/4 cup(s) fresh lemon juice, or more to taste; 1 large clove garlic, minced, or more to taste; 1 teaspoon(s) ground cumin; - salt to taste; 1 tablespoon(s) extra virgin olive oil, for drizzling; ## NOTE: USE FRESHLY SQUEEZED LEMON JUICE FOR BEST RESULTS. ADD MORE LEMON JUICE OR GARLIC INCREMENTALLY TO SUIT YOUR TASTE. ADD ENOUGH HOT WATER WHEN BLENDING SO THAT THE CHUMMUS BECOMES A SMOOTH, RATHER THICK DIP RATHER THAN A CLUMPY PASTE.; ## CHUMMUS HAS A TENDENCY TO THICKEN UP AS IT COOLS AND WATER CAN BE ADDED LATER IF DESIRED. THIS CHUMMUS FREEZES VERY WELL AND TASTES FRESH WHEN DEFROSTED. FOR A FRESHER TASTE, USE FRESH, HOT WATER TO THIN INSTEAD OF THE BEAN SOAKING LIQUID.

31 Pinches 1 Photo

Melanie Ross

Rumford, ME

Updated on Apr 9, 2014

Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!

Rate

prep time 20 Min

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

3 cups dry garbanzo beans, soaked overnight
1 pinch baking soda (optional)
1/2 cup extra-virgin olive oil
3/4 cup tahini paste
1/4 cup fresh lemon juice, or more to taste
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
- salt to taste
1 tablespoon extra virgin olive oil, for drizzling
NOTE: USE FRESHLY SQUEEZED LEMON JUICE FOR BEST RESULTS. ADD MORE LEMON JUICE OR GARLIC INCREMENTALLY TO SUIT YOUR TASTE. ADD ENOUGH HOT WATER WHEN BLENDING SO THAT THE CHUMMUS BECOMES A SMOOTH, RATHER THICK DIP RATHER THAN A CLUMPY PASTE.
CHUMMUS HAS A TENDENCY TO THICKEN UP AS IT COOLS AND WATER CAN BE ADDED LATER IF DESIRED. THIS CHUMMUS FREEZES VERY WELL AND TASTES FRESH WHEN DEFROSTED. FOR A FRESHER TASTE, USE FRESH, HOT WATER TO THIN INSTEAD OF THE BEAN SOAKING LIQUID.

How To Make passover: authentic middle eastern hummus

Step 1

Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.

Step 2

Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
Step 3

Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes