Ep. 006 - Hummus (Served Two Ways)

Soak 2 cups of dried chickpeas overnight.

Boil the soaked chickpeas for about 1 to 1.5 hours until soft enough to mash between fingers.

Reserve 1/2 cup of the boiled water and 1/2 cup of the cooked chickpeas, then drain the remaining chickpeas and set aside to cool.

In a large food processor or blender, add the cooled chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, the reserved boiled water, 3 garlic cloves, and salt.

Blend together until smooth, adding a few ice cubes if you want it even smoother.

Scoop the hummus into a serving bowl and use the back of a spoon to form a well in the center.

Add some of the reserved chickpeas into the well.

Wet the tip of a fork and dip it in paprika, cumin, or sumac, then press it into the edge of the bowl to create decorative designs.

In a small pan on high heat, add 1 tablespoon of olive oil, minced garlic, and diced green and red Thai chilies; cook until fragrant and pour over the hummus, garnishing with fresh chopped parsley.

For the meat version, cook 1/2 pound of ground beef in 1 tablespoon of olive oil, seasoning with Arabic 7 spice, salt, and pepper, breaking it down into tiny pieces and getting a bit of a char on it.

In another pan, toast 1/4 cup of pine nuts in olive oil until golden brown.

Scoop the hummus into a serving bowl and make a well, then add the cooked meat, toasted pine nuts, fresh chopped parsley, red pepper flakes, and a drizzle of olive oil.

Equipment Needed

Dietary

Allergens