NAMIBIAN HUMMUS (OSHINGALI)
Recipe Information
Hummus
Cultural Context
Hummus has its roots in the Levant region, particularly Lebanon, where it is a staple in many households. Traditionally served as a mezze, it brings people together, often enjoyed with pita bread or fresh vegetables. Today, hummus has gained international popularity, with countless variations and flavors appearing worldwide.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Soak chickpeas in water overnight.
Drain and rinse chickpeas, then place in a pot with fresh water.
Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
Drain the chickpeas and reserve some cooking liquid.
In a food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin.
Blend until smooth, adding reserved cooking liquid as needed to reach desired consistency.
Season with salt to taste and blend again.
Transfer hummus to a serving bowl.
Drizzle olive oil on top and sprinkle with paprika.
Garnish with chopped parsley before serving.
Allergens
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