{"id":12603,"date":"2024-01-16T16:23:47","date_gmt":"2024-01-16T16:23:47","guid":{"rendered":"https:\/\/drewfrederic.com\/?p=12603"},"modified":"2024-06-06T23:46:42","modified_gmt":"2024-06-06T23:46:42","slug":"jordanian-hummus","status":"publish","type":"post","link":"https:\/\/drewfrederic.com\/?p=12603","title":{"rendered":"Authentic Amman Style Hummus Recipe by Drew Frederic"},"content":{"rendered":"\n
Hummus basically translates to ‘chickpeas’ in Arabic.\u2002Making the perfect hummus is a matter of trial and error.\u2002I have traveled extensively throughout the Middle East and I must say, the best hummus I ate was in Amman, Jordan.\u2002All 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.\u2002I feel all hummus is about good quality products and dried chickpeas are a must.\u2003Hummus has a basic foundation of chickpeas, tahini, lemon, salt, and garlic.\u2002The amounts of each depend on your preferred tastes.\u2002I watched my friend’s mom make her hummus and fell in love with it immediately!!\u2002This is her recipe.\u2002Enjoy this wonderful side dish and it is great to eat any time of the day.\u2002I indulge every now and then at breakfast with a warm piece of pita bread!\u2002Yummmmmm<\/p>\n\n\n
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Ingredients<\/span><\/strong>: 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<\/p>\n\n\n\n
Directions<\/span><\/strong>: 1.\u2002Soak the chickpeas overnight in a large bowl filled with cold water.\u2002Add 1 tablespoon of bicarbonate of soda (baking soda), stir and soak overnight.\u2002I cover with a plate.\u2002The chickpeas will double in size the next day. 2.\u2002Rinse the chickpeas and place in a pot with double the amount of water.\u2002Add 1 teaspoon of bicarbonate of soda and stir well. 3.\u2002Bring to a boil, then lower the heat and cook for an hour.\u2002Skim off the scum and top with more water if it runs low. 4.\u2002Test one chickpea by squeezing between your fingers, if the skin comes off easily, they are done. 5.\u2002Drain the chickpeas in a colander and reserve one cup of the water.\u2002Remove the skins. 6.\u2002Place the chickpeas in a food processor with the tahini, lemon juice, garlic, and salt.\u2002Drizzle with a bit of olive oil. 7.\u2002Process the chickpeas for a few minutes.\u2002Add a 2-3 tablespoons of reserved chickpea water and blend till smooth.\u2002Keep adding chickpea water until you get the desired smoothness. 8.\u2002Taste the hummus and add more salt, tahini, lemon, or chickpea water as necessary to get the flavor and texture you desire. 9.\u2002Drizzle with a good olive oil upon serving.<\/p>\n\n\n\n
*NOTE<\/span><\/strong>:\u2002I like to drizzle my hummus with some cucumber juice and I sprinkle it with very finely diced cucumbers.\u2002Sometimes I sprinkle good paprika on the top as well.\u2002You can use a can of chickpeas.\u2002Just make sure you rinse them well and take the skins off.\u2002You do not have to cook canned chickpeas.\u2002Just know there is a difference in flavor when using canned chickpeas.\u2002I can taste a huge difference and maybe you cannot.\u2002I prefer dried over canned.\u2002Cheers and enjoy this wonderful side dish!!<\/p>\n\n\n\n
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