Hummus(الحمص) is a popular dip made from sesame paste and chickpeas. It is popular in Levantine cuisine as well as other Arabic and Mediterranean cuisines, and it is even known throughout the world. It is often served as a dip or topping with pita bread or other flatbread and other foods like falafel and shawarma.

For a smooth hummus, use a food processor or blender to mix ingredients together. For a more coarse hummus, use a masher or fork. Be sure to cook chickpeas until very tender for easy mashing. Chickpeas can double in size after soaking overnight.

Recipe

Ingredients

• 2 cup dried chickpea, soaked overnight and drained [substitute 4 cup canned chickpea—skip boiling and simmering if using canned chickpea]
• water to cover
• 2 – 4 tbsp water, if dry
• 1 – 2 clove garlic, minced
• 1 tbsp salt
• 1 tsp ground cumin(cumin powder)
• ½ cup sesame paste(tahini)
• 2 lemon juice
• 2 tbsp olive oil (optional)
• 1 tbsp paprika (optional)

Directions

• boil chickpeas, water
• simmer until very tender, 1 to 2 hours
• drain excess liquid (retain 2 to 4 tbsp)
• combine chickpea, garlic, salt, cumin, tahini, lemon juice
• mash to desired consistency; mix in water if dry
• garnish with olive oil, paprika (optional)
• serve