The spelling of this dish can be widely inconsistent, most populariy found under Hummos, Hommos or Hoummous, this delicious Middle Eastern dish is the star of every Mezzeh table! Traditionally made with cooked and mashed chickpeas, blended with Tahini (sesame paste), lemon and some recipes include garlic.
As is the case with most Middle Eastern recipes, each one varies depending not only on the country it comes from but also the family that makes it!
I am sharing with you my family recipe, and I added a well kept secret, by adding 2 ice cubes, not only will your Hummos have a smoother finish, it will also (surprisingly) make it lighter in colour!
- 1 small can Chickpeas (265g)
- 1 tsp Bicarbonate Soda
- 1 Lemon
- 2 tbs Tahini
- 2 tbs Greek Yogurt
- Olive oil for garnish
- Paprika for garnish
- Parsley for garnish
How to Make It
Rinse the Chickpeas, place them in a bowl with clear water
Add 1 tsp Bicarbonate and set aside for 10 minutes
Squeeze 1 lemon
Strain the Chickpeas
Into a blender bowl add the rinsed chickpeas, lemon juice, Tahini and Yogurt and blend for about 3 minutes
Add in the 2 ice cubes while mixing, this will ensure a smoother finish!
Serve the Hummos in a flat plate and garnish with some olive oil, paprika and parsley