Jordanian recipe
How to make Hummus
حمص
All of Jordan and the Levant, a breakfast and mezze favourite
A smooth dip of chickpeas blended with tahini (sesame paste), lemon juice and garlic, spread in a shallow bowl and finished with olive oil. In Jordan it is a classic breakfast, eaten with falafel, pickles, onions and warm bread.
Ingredients
- 1 tin (400 g) chickpeas, drained, keeping a few chickpeas and some of the liquid
- 4 tablespoons tahini (sesame paste)
- Juice of 1 lemon
- 1 small clove garlic, crushed
- ½ teaspoon salt
- 2 to 4 tablespoons iced water
- To serve: olive oil, a pinch of paprika or cumin, chopped parsley and warm flatbread
Method
- Blend the tahini, lemon juice, garlic and salt in a food processor for about 1 minute, until thick and pale.
- Add the chickpeas and blend for 2 to 3 minutes, adding iced water a spoonful at a time, until very smooth and creamy.
- Taste and add more lemon or salt if needed.
- Spread in a shallow bowl, make a hollow with the back of a spoon, pour in olive oil, and top with the whole chickpeas, paprika and parsley. Tahini is made from sesame, a common allergen.
Made it at home? Tick it off and it goes into your kitchen passport.
Hummus is simply the Arabic word for chickpea. Its full name is hummus bi tahini, 'chickpeas with tahini'.
Take the trip to Jordan
