History and Curiosity
Hummus has become wildly popular in recent years. It is available in many stores in all its many varieties: with or without garlic, spicy, with beetroot, with peppers, you name it! Yet the authentic taste of hummus differs a lot from what you can find in grocery stores. The recipe we propose here is the one that is prepared at home, full of flavor and love.
The word “Hummus” comes from the Arabic حمص and means “chickpeas”, the main ingredient of this delicious recipe. Its origins date back to the Middle Ages. In fact, in a 13th-century medieval cookbook from Cairo, the use of chickpeas to create Hummus Kasa was mentioned. However, the recipe used vinegar and did not add lemon or garlic, the two primary ingredients of the hummus we eat today.
Another difference is that the original hummus involved dried chickpeas, while almost everyone prepares it with pre-cooked canned chickpeas nowadays.
Hummus is an absolute MUST in Palestinian cuisine and is eaten as a snack and as a dipping sauce for barbecues or falafel.
Today, we challenge you to prepare it at home rather than buying it. You will see that it is easier than you think and certainly tastier 🙂
Ingredients
Instructions
First, drain the canned chickpeas (or if you use dried chickpeas, leave them to soak overnight and then boil them until soft). Next, add the tahini sauce and 50ml of boiling water. This will help soften the chickpeas for a smoother texture.
Blend all the ingredients until you obtain a smooth cream. Then add the garlic, lemon juice, oil, paprika, and parsley and continue until you obtain a smooth mixture without lumps. Season to your taste and serve with fresh, hot pitta bread or falafel.
TIP: Replace the tahini with peanut butter for an interesting twist.
