hummus Recipe

what makes a middle east asian food authentic? simple, it's because of the hummus/ humous/ homos. whatever. try this very unique dip that compliments grilled or fried dishes! best of all, it's simple as 1-2-3! hummus picture

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Prepration Time3 Min

Cooking Time5 Min

Ready In8 Min

Difficulty LevelVery Easy

Health IndexHealthy

Servings3

CuisineAsian

CourseSide Dish

SpecialityPart of Menu

Main IngredientBeans

View Photos of hummus

Recipe Story

ever since i went to bahrain (a small country belonging to middle east asia) i never really liked shawarmas. then one day, my friend treat me a piece of shawarma and a can of soda after loosing a tennis match with me. i just took it so he may not be disappointed. however, i was finding myself finishing the whole shawarma as i keep on biting it every time i keep dipping it to the hummus of which i called it back then as white sauce. after the hearty snack, i didn't stop asking the waiter what's the name of the white sauce and how it is done? at first, he is hesitant to tell but i just keep on begging. then finally, he spoke to the chef and the chef called me in to his kitchen and ACTUALLY saw how this authentic sauce was made or commonly known as hummus or humous or homos. whatever. just try it and i hope you'll like it!

Ingredients

1 can of garbanzos or chick peas

1 clove garlic (2, if you want it to be more tangy)

3 tablespoons of tahini sauce/paste (sesame paste)

half teaspoon of salt

a tablespoon of olive oil (optional)

a dash of lemon (optional)

How to make hummus

open the can of chick peas/garbanzos and drain 1/2 to 1/4 of water.
put all the ingredients in a food processor or blender. turn on the blender, shake it and blend once more and add a dash of lemon.
serve or keep it in a room temperature.

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Comments

Comments: 4 | Add a Comment

2pr says :

i just did that, hummus as a dip for my chicken bbq recipe that i posted here a few days back! the restaurant i've been to is a persian rest. they serve the shawarma with a hummus dip and a can of cola. here in bahrain, as part being a ME country the foods are mostly a fusion of indian, persian, egyptian and turkey. btw, love turkish grills so much!

Posted on: 22 April 2008 - 9:58am

shantihhh says :

great idea to use as dip for chicken! I love hummus, and if you make with dried-soaked cooked garbanzos instead of canned you will be simply delighted at the flavour-so much better-no tinny funky back lash taste.

I haven't had hummus on swarma usually just a tahini sauce which I love also.

I love all the mezze of ME

Shanti/Mary-Anne

Posted on: 22 April 2008 - 12:33am