Truly Jordanian Hummus Recipes
RECIPE: HOMEMADE HUMMUS
Steps:
- Add all ingredients to blender and blend on a low to medium speed for 30 seconds.
- Tamper down the ingredients from the sides, then blend on high speed for 30 seconds to a minute.
- Transfer hummus from blender into a serving bowl, and with a spoon, create a valley to drizzle a little olive oil into. Sprinkle with sumac or paprika, and garnish with chickpeas and parsley.
- Serve with warm pita bread.
TRULY JORDANIAN HUMMUS
Having just moved back from Jordan, i had to perfect a recipe for hummus, the fast food of Jordan. I finally got the texture righ even while using canned chick peas. Two secrets- finding the right brand of chickpeas and adding some ice to the final mix for a smooth texture (this is the authentic trick i brought back with me ). Hummus restaurants use citric acid instead of lemon juice, but lemon juice is always available. I use storebought bottled lemon juice.
Provided by Cookie Jarvis
Categories Beans
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Empty two cans chickpeas onto medium saucepan with juices. Cover with water and heat to a boil to soften beans.
- Drain beans well. Put in food processor and mix until fairly smooth. Scrape as necessary.
- Add tahini, salt, garlic powder and black pepper.
- Process until incorporated.
- Scrape down bowl and add lemon juice. Process again.
- Add olive oil and process until smooth.
- Finally add ice and continue processing to a very smooth texture without becoming runny.
- Serve on a plate with more olive oil. Sprinkle with paprika. Serve with warmed pita bread.
EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS
How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.
Provided by Suzy Karadsheh
Categories Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.
Nutrition Facts : Calories 176 calories, Sugar 3.1 g, Sodium 153.2 mg, Fat 8.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5.2 g, Protein 7.2 g, Cholesterol 0 mg
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- Falafel. When I was traveling in Egypt a few years ago, some Egyptian friends of mine mentioned that some of the best falafel in the Middle East was in Jordan.
- Moutabel. Before going to Jordan I always thought of baba ghanoush when I thought of a Middle Eastern roasted eggplant dip – and I loved it. But when I was in Jordan, I discovered that while baba ghanoush is available, by far the more common roasted eggplant dip available is moutabel, which is similar to baba ghanoush, but quite different.
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- Warak Enab and Kousa Mahshi. Warak enab, or stuffed grape leaves, and kousa mahshi, which are stuffed zucchini, can sometimes be served together, and they are another fantastic addition to Jordanian cuisine.
- Tabbouleh. Another Levantine dish, often a starter or salad, tabbouleh is a mixture of finely minced parsley, tomatoes, garlic, and bulgar wheat, all dressed in lemon juice, salt, and olive oil.
- Arabic salad. Similar in dressing taste to tabbouleh, but with a different vegetable make-up, Jordanian, or Arabic salad, usually includes finely diced up cucumber, tomatoes, and bell peppers, dressed in lemon juice and lots of olive oil.
- Ful Medames. When I visited Egypt, ful medames on the streets of Cairo was my go-to street food – I enjoyed ful immensely. And while ful medames might be originally from Egypt, this dish of mashed fava beans and olive oil, is also widely available and commonly eaten throughout Jordan.
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