Chickpeas with sesame, lemon and garlic under various names have been eaten for millennia in the Middle East. The current pureed version first appeared in the Levant and Egypt around the Abbasid period (8th to 13th Centuries CE). According to Wikipedia, the earliest known recipes date to 13th Century Egypt.
Hummus can be found on most tables for breakfast and dinner but, unlike in the West, you will very rarely see it at lunch-time. A variation on the recipe uses yoghurt in place of tahini and butter instead of olive oil and served on toasted bread. Any way you make it, hummus is nutritious. It’s high in iron and Vitamin C, with significant amounts of folate and Vitamin B6. It’s also a good source of protein and fiber.
Whip up a batch (it takes no time at all), warm some pita and enjoy!
125 g (4 oz) chickpeas, soaked a few hours Garnish
Juice of 2 lemons 1 T olive oil
3 T tahini 1 t paprika
2 garlic cloves, crushed a few sprigs of parsley, chopped fine
Drain the chickpeas and simmer in fresh water for about an hour, or until tender. Reserve the cooking water.
Process the chickpeas in a blender or food processor with the lemon juice, tahina, garlic, salt and enough of the cooking water to obtain a soft creamy consistency.
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and a little parsley. Serve with warm pita bread.
This hummus is so good it’s not likely you’ll have any leftovers. If you do have a bit left try smearing it inside a pita and stuffing it with falafel, tomatoes and onions. It’s a sandwich worth raving about! If you like it, leave a comment and tell me about it!
I was over at Susartandfood’s Blog yesterday and she told a great story and gave a great recipe for chicken fajita rice burritos. Melissa Bradley’s blog, Melissa’s Imaginarium is showcasing some strong women this month. Both blogs are well worth a visit, so stop in and say hello to them!