Authentic Amman Style Hummus Recipe by Drew Frederic

Hummus basically translates to ‘chickpeas’ in Arabic. Making the perfect hummus is a matter of trial and error. I have traveled extensively throughout the Middle East and I must say, the best hummus I ate was in Amman, Jordan. All the hummus I tried in Tel Aviv, Jerusalem, Bethlehem, and other parts of the West Bank was all delicious, but there was just something special about the hummus in Amman. I feel all hummus is about good quality products and dried chickpeas are a must. Hummus has a basic foundation of chickpeas, tahini, lemon, salt, and garlic. The amounts of each depend on your preferred tastes. I watched my friend’s mom make her hummus and fell in love with it immediately!! This is her recipe. Enjoy this wonderful side dish and it is great to eat any time of the day. I indulge every now and then at breakfast with a warm piece of pita bread! Yummmmmm

Ingredients:
1 cup dried chickpeas
1 tablespoon bicarbonate of soda + 1 teaspoon
1/2 cup tahini
1 large lemon
1/2 teaspoon sea salt
1-2 cloves of garlic
2 tablespoon of chickpea water

Directions:
1. Soak the chickpeas overnight in a large bowl filled with cold water. Add 1 tablespoon of bicarbonate of soda (baking soda), stir and soak overnight. I cover with a plate. The chickpeas will double in size the next day.
2. Rinse the chickpeas and place in a pot with double the amount of water. Add 1 teaspoon of bicarbonate of soda and stir well.
3. Bring to a boil, then lower the heat and cook for an hour. Skim off the scum and top with more water if it runs low.
4. Test one chickpea by squeezing between your fingers, if the skin comes off easily, they are done.
5. Drain the chickpeas in a colander and reserve one cup of the water. Remove the skins.
6. Place the chickpeas in a food processor with the tahini, lemon juice, garlic, and salt. Drizzle with a bit of olive oil.
7. Process the chickpeas for a few minutes. Add a 2-3 tablespoons of reserved chickpea water and blend till smooth. Keep adding chickpea water until you get the desired smoothness.
8. Taste the hummus and add more salt, tahini, lemon, or chickpea water as necessary to get the flavor and texture you desire.
9. Drizzle with a good olive oil upon serving.

*NOTE: I like to drizzle my hummus with some cucumber juice and I sprinkle it with very finely diced cucumbers. Sometimes I sprinkle good paprika on the top as well. You can use a can of chickpeas. Just make sure you rinse them well and take the skins off. You do not have to cook canned chickpeas. Just know there is a difference in flavor when using canned chickpeas. I can taste a huge difference and maybe you cannot. I prefer dried over canned. Cheers and enjoy this wonderful side dish!!

Drew Frederic