HUMMUS

 

HUMMUS:

Hummus was first mentioned in Egypt in the 13th century, according to several historical sources. Chickpeas were and are plentiful in the Middle East, where they are still widely consumed. In reality, the term hummus means chickpea in Arabic.

Hummus, also stylized as “houmous,” “humus,” “hommus,” or “hommos,” is an Adjective that describes chickpea. This spread, created from cooked and smashed chickpeas, tahini, olive oil, garlic, lemon juice, and salt, is a great source of dietary fibre, vitamin B and protein. Hummus is also said to have aphrodisiac properties.

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●      It's a protein derived from plants.

●      Low in calories and high in fibre, which encourages the growth of beneficial bacteria in the gut.

●      Antioxidant-rich olive oil provides anti-inflammatory properties.

●      Inflammation is also reduced by sesame seeds (tahini).

●      Because it is low on the glycemic index, it may aid with blood sugar control.

●      Gluten-free, nut-free, and dairy-free

 

INGREDIENTS:

●      1 cup chickpeas, dry

●      2 tsp baking soda (distributed)

●      3 cloves of garlic

●      6 tblsp. freshly squeezed lemon juice

●      1 tsp. salt (kosher)

●      tahini, 2/3 cup

●      For garnish, 1/4 cup extra-virgin olive oil

 

INSTRUCTIONS:

●      In a large covered pot, combine the chickpeas and one teaspoon of baking soda. 2 inches above the chickpeas: add enough water to bring the water level up to 2 inches above the chickpeas. Soak for at least 12 hours overnight. (Keep the chickpeas refrigerated if your kitchen is warm.)

●      Rinse and drain the chickpeas the next day. Return the chickpeas to the pot and cover with water 2 inches above the chickpeas' level. Add the remaining 1 teaspoon of baking soda and mix well.

●      Bring to a boil, then reduce to a low heat to keep it warm. Cook, covered, until the beans are mushy and falling apart (about 60 minutes). Skins will loosen and float to the surface as the beans cook; skim them off and remove.

●      Allow the beans to cool in their cooking liquid until they are almost falling apart, turning them occasionally to release the peels; drain off any that float to the top.

●      While the chickpeas are cooling, in a food processor, combine the garlic, lemon juice, and salt; set aside for 10 minutes.

●      Blend in the tahini until the mixture is smooth, light, and fluffy. Add 1 tablespoon of ice water if the mixture is too stiff.

●      Drain the chickpeas, removing the skins that split from the peas, and add them to the food processor once they've cooled. Blend for 3-4 minutes, or until perfectly smooth. Season to taste, and if necessary, add a pinch of salt or a squeeze of lemon juice.

●      Serve with a sprinkles of olive oil on top.