Authentic Middle Eastern Hummus (Chummus)

Authentic Middle Eastern Hummus (Chummus)

66
Simone 29

"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"

Ingredients 2 h 20 m {{adjustedServings}} servings 551 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
  2. Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
  3. Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
Tips & Tricks
Extra Easy Hummus

Healthy dip made from garbanzo beans.

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Discover a 300-year-old family recipe for shredded pork egg rolls.

Footnotes

  • Cook's Notes:
  • Use freshly squeezed lemon juice for best results. Add more lemon juice or garlic incrementally to suit your taste. Add enough hot water when blending so that the chummus becomes a smooth, rather thick dip rather than a clumpy paste. Chummus has a tendency to thicken up as it cools and water can be added later if desired. This chummus freezes very well and tastes fresh when defrosted.
  • For a fresher taste, use fresh, hot water to thin instead of the bean soaking liquid.
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Reviews 66

  1. 70 Ratings

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Simone
3/9/2011

I'm the author of the recipe. Add as much garlic as you like. In the USA, you may need more than specified in the recipe since the garlic here in Israel is incredibly strong and potent. To the person who "knows" authentic chummus b/c you ate it at a few restaurants in Israel and Greece... um, well, which restaurants? Because unless you were eating in a restaurant that specialized in chummus, you were eating industrialized chummus--which is kind of like eating spaghetti at Sabarro (sp?) and saying that you know authentic Italian cuisine. Chummus is an art here and you've got to know where to go to find the good stuff. I'm not saying this recipe parallels Abu Chasan or Bahadonas, but for homemade chummus, it's pretty good.

Caramela
5/24/2008

Delicious!!! For the Americans who can't do without garlic here is another way to add it without overpowering your hummus with it: In the last 5 minutes of your boiling water with beans add some whole cloves of garlic in the water and let them boil with your beans. Add them in the blender with the rest of your ingredients, and bon appetit!

Susan
4/4/2008

Finally! I went to Israel on a tour in 2006 and ate hummus every chance I had. Since then I have not found a recipe or store brand that I thought was close to authentic. This is fabulous. It is so creamy and mild, and my husband is glad that I don't smell like garlic! The cumin gives it a good flavor and I added just a dash of cayenne to give a little kick. Cooking the dry beans instead of using canned also makes this a much fresher tasting dish. Thanks. Now if I could only find some fresh pita bread!