Our Version of Traditional Chickpea Hummus
Preparation Time 25 minutes, creates over 4 cups, 1 litre of hummus
Hummus is a traditional Middle Eastern dip made with chickpeas and tahini. Although, earlier versions of the dish may have used other beans. In Malta, a place that resists all types of changes, we make a similar dish called bigilla. This is an ancient dish made in a similar way to hummus except it uses fresh broad beans and does not use tahini paste.
You find hummus in our household almost any day of the week. It is our butter, mayo, sandwich spread and our melted cheese. It is also useful as a flavourful replacement for milk and butter in our mashed potatoes and useful thickening agent in our sauces.
- 1 whole lemon, juiced and some zest retained, or 6 tablespoons fresh lemon juice (30 millilitres)
- 1 tablespoon granulated garlic or 4 garlic cloves (15 millilitres)
- 1/2 cup tahini that is sesame seed paste (120 millilitres) 3/4 tablespoons salt (12 grams)
- 1 tablespoon whole black peppercorns (15 millilitres)
- 2 cans of 19-ounce cans of chickpeas (garbanzo beans), drained (540 millilitres per can)
- 1/2 cup water (120 millilitres) or retain and reuse the cooking water from the cans
- Starting with the liquids first, place the ingredients into a food processor or a heavy-duty blender, but retain half the water needed.
- Pulse a few times to chop the contents
- Blend at high speed until the mixture is smooth. Stop to scrape down the sides as needed and add more water if needed.
- Refrigerate your hummus to cool it, where it will also become firmer.
- When you are ready to serve, garnish with a lemon wedge and fresh parsley. Serve with pita bread, fresh vegetables or use hummus as a sandwich spread.
The actual amount of water you need will be determined by how cooked the beans are and how creamy you wish the final result to be. You may also elect to cook your own chickpeas and retain the cooking water for use in this recipe. The canned chickpeas I use do not use preservatives, and I often choose to use the packing water in the hummus.
Wish to add a spicy component to your pantry try our 'Jess Hot Sauce'.
One Tabbouleh Salad recipe can make many variations.
