by Cat, July 2008 (Photo, right, from White or Green Chickpeas
Links to my old site: Middle-Eastern Meza;
Hummus is common to all middle eastern cultures. A similar dish is also common to Greek cuisine. It is used as a spread for pita bread, a salad dressing, and a veggie dip. It can be made without the Taratour sauce or sesame tahini (sesame seed paste), but it won’t taste as good; however, I prefer to use half the original amount (1/2 recipe Taratour). Garbanzos (chickpeas) are a must; no other white bean will do.
You can use sprouted garbanzos or just soaked garbanzos to make this. The instructions here are for a 12-hour soak. See the Falafel recipe above, for sprouting instructions; requires much less cooking time if sprouted first.
This recipe, adapted from A Passion for Vegetables by Vera Gewanter (3), and The Vegetarian Epicure Book Two by Anna Thomas (4), serves 4 – 6 as a first course.
Will keep, refrigerated in a covered jar, for at least 2 weeks
Cooking the Beans
- 1 1/2 cups dried garbanzos (chickpeas)
- warm filtered water
- lemon juice (1 Tbsp per quart of water)
Making the Hummus
- 4 Tbsp lemon juice, freshly squeezed
- 4 Tbsp olive oil
- 2 cloves garlic (or more, to taste), finely minced
- 2 Tbsp chopped flatleaf parsley or mint
- 1/2 tsp ground coriander or more, to taste (or experiment with other spices such as cumin)
- 1/2 tspUnrefined sea salt or more, to taste
- 1/4 tsp freshly ground black pepper
- dash cayenne (optional)
- 1/2 – 1 recipe Taratour Sauce (tangy tahini) or 2 – 4 Tbsp tahini
- 1/2 tsp paprika
- additional chopped parsley and olive oil as garnish
- Bowl or jar
- Saucier or 2- or 3-quart saucepan
- Cover beans with warm water. Stir in whey or lemon juice and leave in a warm place overnight (12 hours). Check after a few hours and add more water as necessary. Alternately, sprout the beans for 3 days, rinsing 2-3 times per day.
- Drain beans, rinse and put in saucier, with 3 cups fresh water to cover.
- Bring to a boil, then reduce heat to simmer and cook for several hours–you want them to be overcooked. Drain, reserving the cooking liquid.
Make the Hummus
- Put half of the cooked beans, and 1/4 cup of their liquid in blender; puree; transfer to bowl. Repeat with other half. (A food mill could be used instead of a blender).
- Add remaining hummus ingredients to bowl of pureed beans and blend thoroughly.
- It should have consistency similar to mayo; if too thick, beat in a bit more cooking liquid.
- Prepare Taratour Sauce (if using).
- Stir Taratour or tahini into hummus until well blended.
Assembly or Serving ideas
- Spoon hummus into shallow bowl(s). Make a slight depression in the center, and pour a bit of olive oil into the depression. Sprinkle paprika and parsley over the top. You can also add a sprig of mint as decoration.
- Serve with crackers, toast, pita, or naan, raw veggies, olives, etc..
- Store leftovers in covered jar, in refrigerator.
- DedeMed video: youtube.com/watch?v=W4uSf0d5yhw
- DedeMed Hummus Recipe: dedemed.com/index.php/Vegetarian-Recipes/Hummus.html
- A Passion for Vegetables by Vera Gewanter
- The Vegetarian Epicure Book Two by Anna Thomas