Hummus (Middle East)

This is eaten with pita bread as an hors d’oeuvre throughout the Middle East.

400 grams/14 ounce can of garbanzo beans (also called chick peas) (drained - see note below)*

juice of ½ -1 lemon  (or more to your taste)

60 ml/4 tablespoons tahini (ground sesame seeds)

2-3 cloves garlic, minced

½ teaspoon salt

Cayenne pepper – a pinch or more to taste

Paprika

Olive Oil

• Put all ingredients into the blender, and blend well.
• Adjust the seasoning - it is a matter or taste: more lemon, more salt etc.
• Before serving, drizzle some olive oil on top (about a teaspoon) and sprinkle with paprika.
• Serve with pita bread cut into small triangles.

 Variants

You can add cumin, or hot chiles, or artichoke hearts, or cooked spinach. Or you can sprinkle the top with pine nuts or zaatar.**  At the Metro supermarket in Montreal, they have a whole range of different types of Hummus, from the classical to the very spicy. In the "soukes" (markets) in Amman or Jerusalem or Sana'a or Teheran, there are wonderful arrays of spices to tempt you.

*  If using canned chick peas:

Drain and rinse them three times. Then, put chickpeas into a saucepan, cover with water (1 inch above the chickpeas), bring to a boil, reduce heat and simmer for 1-2 minutes.  Drain, reserving some of the liquid.

If using dried chickpeas:

For 2 cups, soak them overnight with a ¼ teaspoon baking soda. Then, drain the chickpeas and rinse them under cold running water.  Combine the chickpeas with 6 cups water in a saucepan, and bring to a boil over high heat. Cook, skimming the foam from the surface until none appears, about 15 minutes. Reduce the heat, cover the pan, and simmer for about 1½ hours, until the beans are tender and break easily when pressed with the back of a spoon. Drain, reserving the liquid, and pour the chickpeas into a large bowl of cold water. Gather a handful of chickpeas and rub them between your palms to remove the skin. When the surface of the water is covered with transparent skins, pour off the water, refill the bowl, and continue to rub the chickpeas until most of the skins are removed. Drain the chickpeas thoroughly and set aside. 

** Zaatar is a mix of dried herb(s), sesame seeds, dried sumac and often salt and other spices. It is used in Arab cuisine and popular throughout the Middle East. 

 In the Souke in Old Jerusalem, 2012

 In the Souke in Sana'a, Yemen, 2006

 In the Souke in Kashan, Iran, 2008