Moroccan Hummus :: Simple and easy Hummus recipe

I recently visited a Middle Eastern restaurant and ate hummus that was absolutely incredible. A few weeks later, I went to a Greek restaurant that had equally as tasty hummus. I asked the waiter at the restaurant if he knew whether hummus was Greek or Middle Eastern and he was adamant that it is Greek. I asked a Middle Eastern friend about it and told me that hummus, without a doubt is Middle Eastern. Now I was seriously confused! Is hummus Greek or Middle Eastern? Not that it matters to me, I love it anyway but this debate over the origin of hummus is old, as in centuries old. The Greeks like to claim it as their own, but so do the Arabs. 

Regardless of where is it from, hummus is a terrific dip that is enjoyed by all cultures, not just Greek and Middle Eastern. You can now find in just about every western supermarket and many mainstream restaurants. It has become the ultimate "crossover" food. I always laugh at how surprised some people are when they realize that hummus is a Middle Eastern or Greek food. It's become so common in our everyday life that people don't even stop to discover its roots. I simply adore to have it with my Ryvitas, as a mid-day snack. 

The nutritional benefits of hummus can be rooted down from each of its ingredients. For one, chickpeas are very healthy because they do not contain any cholesterol or saturated fats. They are also rich in protein. This makes hummus a favourite among vegetarians. Chickpeas are also known to be effective in preventing build up of cholesterol in the blood vessels. Apart from that, it can maintain correct blood sugar levels

There are many different ways to prepare it; you can add a dash of lemon juice; one or several cloves of garlic; tahini paste; and salt and pepper. No matter how you whip up this treat, rest assured that it's a snack that treats your body well. Just be a bit careful with the amount of Olive oil and Tahini Paste, I know they are incredibly delicious but our waistline and heartbeat expects us to be a miser in that area :)

For those, who dont know what Tahini Paste is, its simply blended Sesame seeds with a little oil. No fancy thing, just that ! Here, I have adopted the recipe from Yotam Ottolenghi, who is an Israeli-born chef, cookery writer and restaurant owner. He has this distinctive mix of Middle Eastern flavours – Syrian, Turkish, Lebanese, Iranian, Israeli and Armenian – with a western twist. This is a very basic recipe which uses a lot of Tahini Paste, for a smooth texture. If you are making it first time, you may like to keep the quantity low, its a bit bitter or bland in taste you can say.  Hummus is most popularly eaten with Carrots, celery, pita bread, and pizza crust is my new found favourite :)

What you need?
2 cups cooked chickpeas - roughly 2 cans of tinnned chick peas.
1½ tbsp baking soda
1/4 cup tahini paste
2 tbsp lemon juice
6 garlic cloves, peeled and crushed
Fine sea salt
4 tbsp Olive oil

Serve with:
1 tsp paprika
1/4 cup roughly chopped parsley 
3 hard-boiled eggs, peeled and cut into quarters - optional 
1 medium onion, cut into 6 wedges

How to Make?

Drain the canned chickpas and wash them. Transfer to a food processor, add the tahini, lemon juice, garlic and a teaspoon of salt; blitz until smooth. Add some water if required  and process again - you want it very soft, almost runny, so it just holds its shape. Add salt to taste, and keep warm.

To serve, spread the warm hummus on individual plates and drizzle the remaining oil and lemon on top and around. Sprinkle with paprika and parsley, and serve with eggs and onion on the side.

My Notes:

If Parsley is not available, you may use finely chopped coriander on top. 
Adjust Tahini Sauce as per your taste, If you are making it first time, you may like to keep the quantity low, its a bit bitter or bland in taste you can say. 
Hummus is most popularly eaten with Carrots, celery, pita bread, and pizza crust is my new found favourite :)

Linking to Kalyani's event - Iron rich food, started by Srivalli