Howdy! Today I will teach you how to cook a funny little thing called hummus!
So, first of all, the ingredients (for 1 portion, I recomend you make at least 5 portions):
- 200g of boiled cheekpeas or 90g of dried cheekpeas
- 118mL of water (recommended to use the same water as the one you used to boil them)
- 1/4 of a lemon, or some vinegar
- Some oil to add creaminess
- a pinch of sesame seeds
- a pinch of cumin
- a pinch of sweet paprika (check if before adding 🙂 ).
- a pinch of salt
If you use the dried cheekpeas put them into a bowl, cover them with water and leave them overnight to hidrate (at least hours).
EPIC TIP: Please, dont use this water to boil them cheekpeas, they deserve clean water for their jacuzzi situation.
Preparation:
- Boil the cheekpeas until soft, check if crunchy munching one (pull out of the pot with a wooden spoon).
- Put every ingredient into a blender and give it a good spin (bonus points if you listen to “You Spin Me Round” by the band “Dead Or Alive”).
- If the top part is not blending stop, mix everything with a spoon or a spatula or something and then blend again (beware of the blades).
- You should be left with a creamy yellowish mixture, if yes CONGRATS YOU JUST MADE HUMMUS, if no you made something else, try again!
The last thing to know is the presentation. Traditionaly its served on a plate or bowl with a spiral shape on top, to do this gently press a spoon on the surface (around 2cm in depth) and spin the food container leaving a tiny trench on top until you reach the center. Then add a little bit of oil on top following the trench, this will add a shiny effect on the food. Also sprinkle seeds, nuts and herbs to make it look extra nice!
And BOOM you are done!
Eat!
Enjoy!
If you are still reading that means you dont have anything to do while eating… good! Now you will learn the origins of this amazing dish!
In arabic, hummus means cheekpeas. In the arab world this dish is named حُمُّص بطحينة (ḥummuṣ bi ṭaḥīna), something like “cheekpea with sesame cream”. The earliest record of this dish was found on a cookbook of the Alepoan historian Ibn al-Adim on the 13th century. The dish is very common in Lebanon and Siria, where its origins may lay, but it was also found in Ancient Egypt, altough its recipe varied a bit.
Yup, thats it!
Bye Bye!!!!
🙂