Yottam Ottolenghi and Sami Tamimi developed what I think is the most fabulous series of books on food. These books are so much more than "cookbooks", they are spectacular... you almost want to eat them. In fact, our dog actually tried. In particular, there is an inspiring Forward in the " Jerusalem" book that will lead you to really appreciate hummus and its origins! There are millions of versions of Hummus depending on geography. No matter which hummus I make, it's always served with a generous drizzle of extra virgin olive oil and cracked black pepper.
Here are a couple of my faves:
Rosemary and Lemon Hummus- in a food processor, blend 1 can of drained and washed chickpeas with about 1/4 cup + of Tahini. Add 1 small clove of garlic. Drizzle in some extra virgin olive oil. Add the zest from 1 lemon, juice of half a lemon, a small handful of fresh rosemary leaves, a few good shakes of ground cumin, salt, and pepper. Blend for a while until smooth...taste as you go in order to adjust seasoning. If thick...add a bit of water or more oil until nice and smooth.
Turkish Hummus- we ate so much hummus in Turkey, and it always tasted different. When we try to re-create what we remember, the intensity and richness of the nutty chickpea flavour is pure Turkish delight. The KEY is a grittier texture and the use of very little tahini than most hummus recipes.
So, for this version of hummus, use fresh chickpeas. Soak 1 cup of chickpeas overnight and then boil for about 1 hour or until soft, may take a while. Reserve some of the cooking water or "zumi". Blend the chickpeas and add a bit of Tahini just to get the taste in there, maybe a couple of tbsp. Add salt and pepper, 1 clove of garlic, some ground cumin and lemon juice. Use the cooking water "zumi" to get the blend going and taste as you go. Don't over mix. It will be thicker than what you may be used to with a nuttier flavour. A garnish of fresh coriander is great with this one. Divine!!!
Here are a couple of my faves:
Rosemary and Lemon Hummus- in a food processor, blend 1 can of drained and washed chickpeas with about 1/4 cup + of Tahini. Add 1 small clove of garlic. Drizzle in some extra virgin olive oil. Add the zest from 1 lemon, juice of half a lemon, a small handful of fresh rosemary leaves, a few good shakes of ground cumin, salt, and pepper. Blend for a while until smooth...taste as you go in order to adjust seasoning. If thick...add a bit of water or more oil until nice and smooth.
Turkish Hummus- we ate so much hummus in Turkey, and it always tasted different. When we try to re-create what we remember, the intensity and richness of the nutty chickpea flavour is pure Turkish delight. The KEY is a grittier texture and the use of very little tahini than most hummus recipes.
So, for this version of hummus, use fresh chickpeas. Soak 1 cup of chickpeas overnight and then boil for about 1 hour or until soft, may take a while. Reserve some of the cooking water or "zumi". Blend the chickpeas and add a bit of Tahini just to get the taste in there, maybe a couple of tbsp. Add salt and pepper, 1 clove of garlic, some ground cumin and lemon juice. Use the cooking water "zumi" to get the blend going and taste as you go. Don't over mix. It will be thicker than what you may be used to with a nuttier flavour. A garnish of fresh coriander is great with this one. Divine!!!
Thank you so much for such an informative piece of information :)
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Thanks