Hodas Authentic Hummus Recipes

HUMMUS (OR HUMUS) - AUTHENTIC

Steps:

• Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.
• Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.
• Simmer for 1 1/4 hours - or until the chickpeas are very tender.
• Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).
• Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.
• Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.
• Serve drizzed with olive oil and paprika.

AUTHENTIC HUMMUS

Steps:

• Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
• Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
• Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
• Add lemon juice and blend.
• Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
• Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
• Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
• Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.