Dip

This classic Middle Eastern hummus is the ultimate crowd-pleaser, offering a silky-smooth texture and a perfect balance of tangy lemon, earthy cumin, and rich tahini. Made from scratch, it far surpasses store-bought versions with its fresh, vibrant flavors. The addition of bicarbonate of soda during cooking ensures the chickpeas break down completely for an exceptionally creamy finish. It&# 226;ÂÂs an essential appetizer for mezze spreads, perfect alongside warm pitta bread, fresh vegetable sticks, or as a flavorful spread for sandwiches. Simple to make with pantry staples, this versatile dip brings authentic home-style comfort to any gathering.

Cooking Method: Stewing

Cuisine: Middle Eastern

Courses: Appetisers

Difficulty: Intermediate

Servings: 12

Calories: 786.0

Dietary: Gluten-free, Vegetarian

Description

This classic Middle Eastern hummus is the ultimate crowd-pleaser, offering a silky-smooth texture and a perfect balance of tangy lemon, earthy cumin, and rich tahini. Made from scratch, it far surpasses store-bought versions with its fresh, vibrant flavors. The addition of bicarbonate of soda during cooking ensures the chickpeas break down completely for an exceptionally creamy finish. It&# 226;ÂÂs an essential appetizer for mezze spreads, perfect alongside warm pitta bread, fresh vegetable sticks, or as a flavorful spread for sandwiches. Simple to make with pantry staples, this versatile dip brings authentic home-style comfort to any gathering.

Ingredients

2 The chickpeas will have absorbed a lot of

Directions

1
Place dried chickpeas in a large bowl, cover with plenty of cold water, and stir in 1 tbsp bicarbonate of soda. Cover and leave to soak overnight until swollen.
2
Drain and rinse the soaked chickpeas thoroughly. Place them in a large saucepan and add enough fresh water to cover by about 2 inches.
3
Add the remaining 1/2 tbsp bicarbonate of soda to the saucepan. Bring the mixture to a boil over high heat.
4
Reduce heat to maintain a gentle simmer. Skim off any foam or scum that rises to the surface during cooking.
5
Cover the pan with the lid slightly askew to allow steam to escape, and simmer for about 1.5 hours, or until the chickpeas are very tender and creamy.
6
Drain the cooked chickpeas well and rinse under cold water to remove any residual bicarbonate taste.
7
In a food processor or blender, combine the cooked chickpeas, tahini, lemon juice, garlic, and cumin.
8
Blend the mixture until smooth, scraping down the sides as needed. Add 4 tbsp water to help achieve a silky consistency.
9
While the motor is running, drizzle in 2 tbsp olive oil and blend until fully incorporated and creamy.
10
Taste and adjust seasoning with salt if desired. Serve immediately with warm pitta bread and fresh vegetables.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 786.0kcal

% Daily Value *
Total Fat 77.0g119%
Saturated Fat 11.6g58%
Cholesterol 0.0mg0%
Sodium 5.2mg1%
Total Carbohydrate 20.2g7%
Dietary Fiber 5.7g23%
Sugars 3.6g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hummus, chickpeas, tahini, lemon, garlic, cumin, dip, vegan, middle-eastern, creamy, appetizer, mezze, pitta, olive-oil, blender, food-processor, healthy, snack

Read it online: https://www.chefs-mate.com/recipe/dip-38/