Humus

Introduction

History

The exact origins of humus are unclear, but it is believed to have originated in the Middle East, specifically in countries like Lebanon, Israel, and Egypt. It has been a staple in Middle Eastern cuisine for centuries and has gained popularity worldwide in recent years.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To achieve a smooth and creamy texture, be sure to blend the garbanzo beans, tahini sauce, lemon juice, garlic, and salt thoroughly in a food processor or blender.

- Adjust the amount of lemon juice to suit your taste preferences. Some people prefer a tangier humus, while others prefer a milder flavor.

- For a more intense garlic flavor, roast the garlic cloves before adding them to the mixture.

- Garnish the humus with fresh herbs, olives, and peppers for added flavor and visual appeal.

Serving Suggestions

Serve humus with pita bread, fresh vegetables, or as a spread on sandwiches and wraps.

Cooking Techniques

Be sure to drain and rinse the canned garbanzo beans before using them in the recipe.

- Blend the ingredients in a food processor or blender until smooth and creamy.

- Adjust the seasonings to taste before serving.

Ingredient Substitutions

If you don't have tahini sauce, you can substitute it with peanut butter or almond butter.

- Freshly squeezed lemon juice can be replaced with bottled lemon juice.

- Use roasted garlic or garlic powder instead of fresh garlic cloves.

Make Ahead Tips

Humus can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Allow it to come to room temperature before serving.

Presentation Ideas

Garnish the humus with a drizzle of olive oil, a sprinkle of paprika, and a few whole garbanzo beans for an elegant presentation.

Pairing Recommendations

Serve humus with fresh vegetables like cucumbers, carrots, and bell peppers, or with warm pita bread and olives for a complete and satisfying meal.

Storage and Reheating Instructions

Store leftover humus in an airtight container in the refrigerator for up to a week. To reheat, simply microwave or heat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of humus contains approximately 200 calories.

Carbohydrates

Each serving of humus contains approximately 20 grams of carbohydrates.

Fats

Each serving of humus contains approximately 10 grams of fats.

Proteins

Each serving of humus contains approximately 6 grams of proteins.

Vitamins and minerals

Humus is a good source of iron, magnesium, and vitamin C.

Alergens

Humus contains garbanzo beans and tahini sauce, which may be allergens for some individuals.

Summary

Humus is a nutritious and delicious dish that is rich in protein, fiber, and essential vitamins and minerals. It is a healthy alternative to traditional dips and spreads.

Summary

Humus is a delicious and nutritious Middle Eastern dip that is easy to make and versatile in its uses. With a few simple ingredients and some basic cooking techniques, you can enjoy this flavorful dish at home or share it with friends and family at your next gathering.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Hummus. It was many years ago, when I was just a young girl living in the bustling city of Beirut, Lebanon. My mother had invited a group of friends over for a casual dinner party, and I was helping her prepare the appetizers. As she sifted through her old recipe box, she pulled out a faded, stained index card with the word "Hummus" scrawled across it in her elegant handwriting.

I had never heard of Hummus before, but my mother assured me that it was a popular Middle Eastern dish made from chickpeas and tahini. She explained that it was a staple in Lebanese cuisine, often served as a spread or dip with pita bread or fresh vegetables. Intrigued by this new culinary discovery, I eagerly offered to assist my mother in making the Hummus for the evening's gathering.

As we gathered the ingredients and began to prepare the dish, my mother shared with me the story of how she had learned to make Hummus herself. She recounted how, as a young bride, she had spent hours in the kitchen with her mother-in-law, watching and learning as she expertly whipped up batch after batch of the creamy, savory spread. My mother had taken notes on scraps of paper and memorized each step, determined to master the art of making Hummus just like her mother-in-law.

Over the years, my mother had perfected the recipe, tweaking and adjusting it to suit her own tastes and preferences. She had even added a few secret ingredients of her own, which she swore made her Hummus the best in all of Beirut. As we worked side by side in the kitchen that day, I eagerly soaked up every detail and technique my mother shared with me, determined to carry on the tradition of making this beloved dish for future generations.

As the evening wore on and our guests arrived, the Hummus was a huge hit. The creamy, garlicky spread disappeared quickly, scooped up eagerly by our friends as they chatted and laughed around the table. I beamed with pride as I watched them enjoy the fruits of our labor, knowing that I had played a small part in creating such a delicious and satisfying dish.

From that day on, Hummus became a regular fixture in our family's meals. My mother would often make a batch on Sunday afternoons, to be enjoyed throughout the week as a quick and easy snack or light meal. She would pack it in small containers and send it with me to school, where my classmates would marvel at the exotic and delicious spread that I had brought for lunch.

As I grew older and ventured out into the world on my own, I carried my mother's recipe for Hummus with me wherever I went. I would often whip up a batch for potluck dinners with friends, who were always eager to taste the homemade delicacy that I had raved about. I would proudly share the story of how I had learned to make Hummus from my mother, passing on the tradition and the love that went into each and every batch.

Now, as I sit here in my cozy kitchen, surrounded by the familiar smells and sounds of cooking, I find myself reaching for that old index card once again. The edges are worn and frayed, the ink faded from years of use, but the recipe for Hummus is still as clear and vivid as the day I first laid eyes on it. I smile as I read through the ingredients and instructions, my heart full of memories and nostalgia for the days spent learning and cooking with my mother.

As I gather the chickpeas, tahini, garlic, and lemon juice, I can feel her presence beside me, guiding my hands and whispering words of encouragement in my ear. I follow the familiar steps with ease, my hands moving automatically as I blend and season the ingredients to perfection. The scent of garlic and lemon fills the air, transporting me back to that long-ago evening in Beirut, when I first fell in love with the taste of Hummus.

And as I take a taste of the finished dish, scooping up a generous spoonful with a piece of warm pita bread, I feel a sense of satisfaction and contentment wash over me. The flavors are just as rich and savory as I remember, the texture just as creamy and smooth. I close my eyes and savor the moment, grateful for the gift of cooking and sharing food with loved ones, and for the cherished memories that live on in each and every bite of Hummus.

Categories

| Chickpea Recipes | Garlic Recipes | Hummus Recipes | Jordanian Recipes | Jordanian Snacks | Lemon Juice Recipes | Tahini Recipes |

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