Best Authentic Hummus Recipes

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

Steps:

• Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
• Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
• Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

AUTHENTIC ISRAELI HUMMUS

Steps:

• Wash the beans in a colander until water comes out clear. Soak Garbanzo beans in a bowl cold water for at least 12 hours. Use some of the salt at the bottom of the bowl and make sure the water is at least 2-3 inches above the beans.
• Drain the beans and wash again until water is clear
• Slice the Carrot and Chop the Garlic cloves into halves
• Put the beans, Garlic and Carrot in a pot and cover with fresh water until water is about 3 inches above the beans
• Bring to boil and then reduce the heat and keep simmering for 45 minutes (same way you would cook pasta). No salt. During cooking, use a spoon to take off any foam or bean skins that might float every 10-15 minutes
• Add the baking soda and keep cooking for 1-1.5 hours. Check after 1 hour to see that the beans are soft so they "melt" if you squeeze them lightly with your fingers. If they do, cooking is done. The beans need to be very soft.
• Let the beans cool off a little (but not completely). Drain beans but do not throw away the liquids!
• Remove as much skin as you can from the beans
• Put 3 cups of beans in a strong bender or food processor with the carrots and garlic. There will be left over beans, that's OK they will be used later. Blend into a rough paste. Use some of the liquid from the cooking to help blending. The consistency needs to be like the Hummus you buy at the supermarket, even a little thicker.
• Add 1.5 cup of Tahini, Cumin, some salt and 1/2 cup of Lemon juice and blend again until it's all blended in. Try for taste and add Tahini, salt and Lemon juice as needed. Add liquid if it gets too thick
• Serve warm. Garnish with chopped fresh Parsley, some Olive Oil and Red Paprika and some of the whole cooked beans. Serve with a fresh Pita. Optionally, you can add a hard boiled egg. Hummus can be stored in the fridge but consume within 2-3 days. Hummus should not be served cold so take out of the fridge around 20 minutes before serving.

AUTHENTIC HUMMUS

Steps:

• Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
• Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
• Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
• Add lemon juice and blend.
• Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
• Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
• Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
• Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.

HUMMUS (OR HUMUS) - AUTHENTIC

Steps:

• Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.
• Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.
• Simmer for 1 1/4 hours - or until the chickpeas are very tender.
• Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).
• Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.
• Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.
• Serve drizzed with olive oil and paprika.

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS) RECIPE - (4.5/5)

Steps:

• Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt. Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

AUTHENTIC KICKED-UP SYRIAN HUMMUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
• Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.

HODAS AUTHENTIC HUMMUS

Steps:

• mix tahini with olive oil pour in a little at a time until tahini is more of a thick cream not a paste make sure before you scoop out the tahini that it is not seperated in the container.
• start with 2 lemon's juice.
• mix tahini and 2 lemons with all the other ingredients and blend until smooth in a food processor.
• add salt and lemon to taste (if desired).
• I like to make a dip with a large spoon and add a little more olive oil to the center of the dish
• always better with WARM bread or falafel.