Hummus from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 24) by Paula Wolfert

  • lemons
  • tahini
  • Show all ingredients...
  • Serves : 2-1/2 cups

  • EYB Comments

    Chickpeas require overnight soaking. See recipe and notes for garnish options.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kibbeh ovals stuffed with nuts (Qras maqliyyeh)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas require overnight soaking. See recipe and notes for garnish options.

  • Breadcrumbs on July 27, 2015

    p. 24 - As the month is winding down I found the prospects of Spanish month on Chowhound distracting me from this book over the weekend. As I sat pondering paella on Saturday mr bc said “hey, how come you never made hummus this month?” and I had to admit, he had a point. It seems none of us have! This is a plain and simple version of the classic. PW’s technique here was new to me as she has you blitz the tahini, garlic and lemon juice until it “whitens” then you add the water and finally the beans. Dip then mellows at room temp before making an indentation in the centre with the back of a spoon and adding oil (presumably the reserved chickpeas though they aren’t mentioned) and seasoning of your choice. I went with Aleppo pepper and sumac. Delicious. This simple preparation really lets the creamy beans shine and is a nice reminder that sometimes less is best. I’m glad mr bc prompted me to make this. Photo here: http://chowhound.chow.com/topics/1019986?commentId=9658728#9658728

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