Search

Recipes Browser

Share on facebook
 
   
Creative Commons License

Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Permissions beyond the scope of this license may be available at Terms of Use Agreement
Hummus (Chickpea dip) Print
Written by Ghinwa Alameen   
Thursday, 13 August 2009 01:10

Hummus

Who has not heard of hummus? One of the most traditional dips in Syria. Its unique texture and taste will make any sandwich a great meal. You can't have kabab or any grilled meat without it.

 

 

 

 

 

  

Ingredients

  • 2 cups boiled chick peas (garbanzo beans), or one can
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice (or to taste)
  • 1 clove garlic (optional)
  • 1/4 teaspoon cumin
  • Salt and pepper to taste.
Hummus

Directions

  1. Put all ingredients in a food processer and process until they reach desired consistency.
  2. If you are using garlic, make sure you process it first alone.
  3. You can add some water to make the mixture as thin as you want.

 

Comments (17)
  • Anne  - Yum!
    Great recipe! I've been eating it plain or using it in place of mayo on sandwiches.
  • sam  - authentic
    marhaba..thank you for your great site! but to make a truly authentic and successful hummos bi tahini..u must peel the skins off the chick peas before pureeing..it makes for thicker..smoother..creamier,,more intense taste and much easier to digest..skinned chick peas should also be used for falafel making..sadly this tradtion is disappearing as we are all in hurry..but once u eat skinned chcik pea hummos u wont go back..
  • Ghinwa
    Sam, I totally agree. Peeled chickpeas render much more creamier and of course yummier hummus. Even when I bought cooked chickpeas in Syria, it came unpeeled. I wish there were a gadget to help us peel them since it took more about an hour and a half peeling 1/2 pound of chickpeas.. ughhhh! Thanks for your comment and nice addition.
  • sam
    yes..and so much easier to digest!!!!!most of the professional hummos/falafel makers in all of the Levant still do peel the chickpeas ..there is a quicker way away do it which I learned from them.. if using fresh chick peas (for falafel making) after soaking overnight you place them in bowl of fresh cold water and rub a handful till the skins rub off and plunge back continue with other handfuls..the skins will float to the top of the water and u pour them out ..add more water and repeat/drain when done ..(For hummos bi tahini) after cooking them , u place in cold fresh water and do the same procedure as with falafel making....hope that made sense..if not hand peeling is fine too..salamat
  • Ghinwa
    What a great secret tip! Thank you so much for sharing it. I'm sure many people will find it useful starting with me!
  • Albert  - Hummus be tehini
    Hi,
    Great site, by the way I add a little yogurt to the hummus ti make it sweeter, it is another way of making hummus.
    I am trying to make Zarda, it it a sweet dessert would any one know what is Arrowroot (I think it is called (Wars)in Arabic, and where to get it from?

    Thanks
    Albert
  • Ghinwa  - Re:
    Yes, I think adding yogurt to hummus bi tahini will give it a great lighter flavor.
    Zarda is a Pakistani dessert and 'm not familiar with its recipe. But we have a delicious rice dessert in the Syrian kitchen called "Rice pudding" that you should give a try. It's very smooth and creamy. We do not use arrowroot; instead, we use corn starch occasionally as a thickener for desserts. Thanks for sharing:)
  • Albert  - Zarda
    Thanks for the reply, I know the Pakistani dessert but this is actually cooked for many years in Aleppo Syria, I found it in Turkish cook book but I know that you have to add the arrow root but not sure what is the arrow root in I think it is called wars which is main ingredient for this recipe, if I can not find it, then I might be able to do without.
    Thanks.
    Rice pudding (Riz bel haleeb). it is delicious.
  • Ghinwa  - Re: Zarda
    I didn't know it's made in Aleppo too. i should try it sometime! In a search online (in Arabic), many claim Zarda is an Iraqi dessert made in different methods. The only thickening agent they use is rice soaked for 4 hours then cooked very slowly with water or milk. It's also flavored with saffron (that gives the color), cardamom and rose water. Thanks
  • Anonymous
    Arrowroot is anothername for Tapioca Flour.Can be found in most supermarkets in the cooking supplies section.
  • Albert  - Arrowroot
    Thanks for the tip, I'll be trying the Tapioca
    Albert
  • banmala singh  - arrowroot is cornstarch
    arrowroot is cornstarch
  • curlygrl  - nice tip !!
    very nice tip u just mentioned !! i always made hummos with this recepie and i always thought why is not like the professional one i eat outside in resturants . thanksss
  • Marie  - Peeled Chickpeas
    When we were young, we used to be sat at the table with the bowl full of chickpeas and told to peel them. If you have kids, just let them "pop" the skins off while you cook. Provides some great family time and a way to pass on traditions.
  • Ghinwa  - Re: Peeled chickpeas
    Great idea, Marie!
  • Kristen  - Making hummus!
    I've loved hummus for a number of years now. I had a recipe from a friend that I was never able to make and have since lost the recipe. I'm doing a presentation for my social & cultural aspects of food and have chosen Syria for my presentation. I'm glad I get to expose my class to some of the great foods via the recipes you have available. Thank you for the recipes and will remove the skins from the chickpeas!
  • Kim A  - peeling
    A Saudi friend of mine showed me if you use a food mill the skins stay on top and you don't have to peel.
Only registered users can write comments!
Last Updated on Monday, 11 October 2010 21:59
 
Syrian Cooking Facebook Page
Follow Me
RSS Feeds