Hummus is a Levantine Arab dish... Levant was originally applied to the "Mediterranean lands east of Italy", from the Middle French word Levant meaning "the Orient". Did you know that the full Arabic name for hummus is ḥummuṣ bi ṭaḥīna which means chickpeas with tahini? Wikipedia is wonderful for finding out new things.
Hummus was not a favorite dish of mine when I was little. Funny how things change. Becca told me today, while I was mixing up a batch, that she didn't like hummus. She prefers candied dates (hot coconut oil and dates, ground up).
One of our favorite ways to eat hummus, is spread on rice cakes and topped with a slice of fresh tomato. Yum!
2 c. Chickpeas/Garbanzo Beans, dried
5 c. Water
1/3 c. Olive Oil
5-6 cloves Garlic, peeled (may want to use less if you don't like spicy)
1 Tbs. Sesame Tahini
1-2 tsp. Sea Salt
- Choose your method of cooking*. Remember, when you choose your pot that the chickpeas will double in size. As they expand, they will get softer. When they mash easily they're done.
- Drain the cooking liquid off. Add olive oil, garlic, sesame tahini and sea salt. Mix well.
- Grind small batches in your food processor. Pour into a container and refrigerate.
*You have two choices for cooking chickpeas. On the stove(45-60 min) or in the crock pot (on high: 3-4 hrs). If you cook on the stove, you will need to stir often and add more water as needed. If you use the crock pot, it's more of a dump and forget it method.
How do you make hummus? What do you add or change?