{"id":1901,"date":"2022-05-24T00:48:08","date_gmt":"2022-05-24T00:48:08","guid":{"rendered":"https:\/\/chloelina.com\/authentic\/?p=1901"},"modified":"2022-05-24T00:49:34","modified_gmt":"2022-05-24T00:49:34","slug":"hummus","status":"publish","type":"post","link":"https:\/\/chloelina.com\/authentic\/hummus\/","title":{"rendered":"Hummus"},"content":{"rendered":"\n

I first tasted hummus when I was invited to dinner at the home of Lebanese friends. I was hooked by the taste, of course, but also by the entire presentation of the meal- lots of fresh vegetables, marinated and grilled chicken, lamb. A veritable feast, and a healthy one at that!<\/p>\n\n\n\n

Here is the way I was taught to make hummus.<\/p>\n\n\n\n

Soak one pound of chick peas\/ce ci\/garbanzo beans in fours cups of water, overnight.<\/p>\n\n\n\n

Drain and add the soaked beans to 5-6 cups of boiling water. Cook until soft. Reserve several tablespoons of the cooking water.<\/p>\n\n\n\n

-or-<\/p>\n\n\n\n

Use (2) 15-16 oz cans of chick peas. Do not drain all of the liquid, reserve some for mixing with the ingredients.<\/p>\n\n\n\n

1 – 2 large cloves of garlic, coarsely chopped.<\/p>\n\n\n\n

One large lemon, halved<\/p>\n\n\n\n

2 tablespoons of Tahini sauce; the very essence of hummus and can not be omitted<\/p>\n\n\n\n

1\/4 cup extra virgin olive oil<\/p>\n\n\n\n

Salt, to taste<\/p>\n\n\n\n

If you’ve used the dried chick peas: after cooking mash into a coarse pulp before the next step.<\/p>\n\n\n\n

Add all of your ingredients into the blender or food processor. Squeeze the lemon halves over the mixture. Pulse to blend briefly. Add enough of the reserved liquid to create a smooth emulsion.<\/p>\n\n\n\n

You may also alternate olive oil and liquid; the result should be a fluffy, smooth and spreadably thick hummus. Add more lemon or salt to taste.<\/p>\n\n\n\n

Suggested accompaniments-<\/em><\/p>\n\n\n\n