The Hummus is basically the Middle East as well as Arabic food spread made from cooked and mashed chickpeas which are blended with the garlic, tahini, salt, lemon juice and olive oil. Nowadays, it is very popular throughout North Africa, Turkey, Middle East, Morocco and Middle Eastern cuisines around the world. The Hummus is actually Arabic word and its meaning is “chickpeas,” furthermore the complete name of this dish in Arabic is “ḥummuṣ Bi ṭaḥīna”, and it means the “chickpeas with the tahini”. The spellings in English however can be inconsistent in the case of Hummus.
Generally, “Houmous” is considered as the actual spelling of the dish in the British English. In addition to this, there are also some other spellings of hummus such as humos, hommus, hummous, hommos etc.
Hummus has iron as well as vitamin C in adequate quantity. It also has the significant amount of folate along with vitamin B6.
- One teaspoon of minced ripe parsley
- One pinch of paprika
- One tablespoon of olive oil
- Two cloves of garlic
- One teaspoon of salt
- One fourth cup of lemon juice
- One third cup of tahini
- Two cups of canned garbanzos beans (make sure that must be drained)
- Preparation time: 10 minutes
- Cook time: 10 minutes
- First of all drain all the chickpeas and then rinse them. In addition to this also reserve the peas for serving.
- After that combine chickpeas, garlic, lemon juice, water, tahini, salt, cumin in the food processor. Make sure all the ingredients combine properly to become creamy.
- You can also add the lemon juice, tahini, salt, cumin and garlic. When you are done with this whole process take it out in a dinner plate and after that scatter the whole solution to the dinner plate and spread some chickpeas in it.
- You also have the option to add paprika to your dish and serve the hummus with the pita bread. However, before serving make sure to warm it in the oven at a moderate temperature before you serve it. This is because the dish is best in its taste when it is warm.
Read this Article in:Français (French)