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Traditional Arabic Hommus - Garbanzo Beans / Chick Pea Dip Recipe Video
|Canned chickpeas||29 Ounce, cooked|
|Juice of lemon||2 Medium|
|Garlic cloves||3 Medium, peeled, crushed|
|Tahini||1⁄2 Cup (8 tbs) (Sesame Paste)|
|Plain yogurt||2 Teaspoon|
|For the garnish|
|Cooked chickpeas||2 Tablespoon (A handful)|
|Pomegranate seeds||1 Teaspoon (As needed)|
|Fresh parsley||2 Tablespoon, chopped (A handful)|
|Olive oil||1⁄4 Cup (4 tbs) (As needed)|
|Ghee||1⁄4 Cup (4 tbs) (Sumneh or Clarified butter, For frying nuts) (Optional)|
Calories 229 Calories from Fat 130
% Daily Value*
Total Fat 15 g23.2%
Saturated Fat 4 g20.1%
Trans Fat 0 g
Cholesterol 11 mg
Sodium 257.4 mg10.7%
Total Carbohydrates 20 g6.6%
Dietary Fiber 3.9 g15.6%
Sugars 0.5 g
Protein 6 g11.4%
Vitamin A 5.3% Vitamin C 18.7%
Calcium 4.6% Iron 9.9%
*Based on a 2000 Calorie diet
1. In a food processor, pour drained chick peas or garbanzo beans, blend on medium/high until smooth.
2. Add lemon juice, crushed garlic, salt, cumin and continue to blend until even smoother.
3. Finally add the tahini and last the yogurt, at this point the hommus will be of a creamy texture.
4. Pour the creamy hommus into a shallow serving dish.
5. Use a spoon or rounded edge utensil to glide along the edges of the dish, forming a nice think rim around the dish.
6. Then do the same thing creating another elevation closer to the center of the dish.
7. Trickle the olive oil between the raised edges. Create lovely patterns of stars, mosaics, or lines by garnishing with the cumin, paprika, pomegranate seeds and chick peas as shown in the video.
8. Finally, sprinkle the parsley over the whole dish.
9. Serve with white or wheat pita wedges or pita chips. Dip the bread or chips into the creamy Hommus and enjoy!
You can add fried pine nuts and/or slivered blanched almonds for that nutty flavor over the whole dish. Chef recommends frying the nuts in Sumneh, (clarified butter ghee) that can now be bought in jars or cans in specialty grocery stores. Use 1/2 cup of pine nuts or almonds and a scant 1/4 cup Sumneh. Fry until golden brown, be careful not to leave in frying pan too long without stirring, this process is quick and can easily turn into burnt and unusable ingredients. Once golden, drain the nuts on a plate with a paper towel, separating them from excess oil and repeat with the other kind of nut. You can refrigerate unused nuts for a later day or another dish.