This very tasty and healthy appetizer has spread from the Greater Syria region to around the world. Known simply as “hummus” in the West (hummus means “chickpeas”), the same dish is known in Lebanon, Syria, Jordan and Palestine as hummus bi-tahini or “hummus with tahini.” The Arab Gulf version is unique due to the addition of cumin, coriander and ground red pepper, making it a bit spicier. Popular with vegetarians, it is often sold in health food stores, prepared and ready to eat. However, no real comparison can be made between the homemade version and the store-bought. Pre-made, ready-to-go hummus lacks the luster and flavor of the freshly made version and, best of all, it is very simple to prepare.
Serves 8
PREP TIME: 15 minutes
INGREDIENTS
- 2 1/2 cups (500 g) drained cooked or canned cooked chickpeas
- 4 tablespoons tahini (sesame paste)
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons water
- 2 cloves garlic, crushed to a paste
- 1/2 teaspoon salt
- Generous pinch of ground cumin
- Generous pinch of ground coriander
- Pinch of ground red pepper (cayenne)
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon paprika, for garnish
INSTRUCTIONS
- Place the chickpeas, tahini, lemon juice, water, garlic, salt, cumin, ground coriander, ground red pepper, and 2 tablespoons of the olive oil in a blender. Blend until the mixture is a thick paste. (if a thinner consistency is desired, add more water.)
- Spread the mixture in a shallow platter and refrigerate for at least 1 hour. Just before serving, garnish with the chopped parsley, then sprinkle with the remaining 2 tablespoons of oil and the paprika.
