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There's nothing more delicious than homemade hummus.
This is the way my mother made it, and it's creamy and fluffy if done right.
Canned chickpeas are fast and work best.
If you use dry chickpeas, they must be soaked overnight and cooked a very long time otherwise they will be dry and hard.
Add salt, garlic and lemon to taste.
To get the creamiest texture and to eliminate bloat (and by-products thereof), just remove chickpea skins first.
This takes time but is a very meditative activity :-)
Bil hana wa shifa!
This is my hummus recipe, if you have never heard about it it is basically a chickpeas sauce that you can do very easily at home with just the help of a food processor. It doesn't require much time, just ten minutes, and can be ideal for days when you got some friends at home and want to nibble something before the main :) or just an excuse to eat some veggie, that is never wrong!
Hope you like it and for any questions, I'm here :)
I love hummus! Packaged hummus always tastes a bit sour or too sweet to me. That’s because citric acid and sugar are often used in the ingredients. This Middle Eastern homemade hummus recipe tastes better than any commercially made hummus I’ve ever had. It can be scooped onto a piece of toasted pita bread, crackers and vegetable sticks. It also works well as a sandwich spread.
In a pinch: No time (or desire) to soak and cook chickpeas? Use 4 cups of canned instead.
Rinse well and drain. Follow the rest of the recipe.