When eating out a Taverna most places will bring you started which are traditionally dips, salad, olives and bread. One of those tasty dips is Hummus.
Now traditionally Hummus is known to be from the Middle East, however we in Greece and Cyprus, have been making it since forever. As we all know the food here in Cyprus is influenced from the countries around us and this could be one of those influences too. No one can be sure of the origin of Hummus but we can all agree on just how delicious it is!
A very similar dip which is actually originally from Greece is Fava. This just like Hummus is an easy to make dip and better tasting than any store bought dips.
So, let’s see how you too can make Humous at home for a healthier, tastier homemade dip.
Prep Time: 5 mins
Cook Time: If cooking from scratch around 2hrs depending on the chickpeas, if canned 0mins
Serving size: 2 Cups
360 grams boiled Chickpeas
1/3 cup of Tahini
Juice of 1 lemon
1-2 garlic cloves minced
2-3 ice cubes
1. Cook your Chickpeas until well cooked and you are able to mash them or blend them in a blender. This may take up to 2 hours if they are not canned. If you are using dry Chickpeas you will need to soak them overnight before cooking. If you over cook the Chickpeas, don’t worry, it will still turn out great maybe even better if you like it creamier.
2. Peel the skins off the Chickpeas before adding to a blender. Puree the Chickpeas with the mice garlic until smooth like a paste.
3. Then add the remaining ingredients being Tahini, lemon juice, salt, olive oil, ice cubes and blend for around 4-5 minutes.
4. Once it is all combined transfer to a serving bowls and garnish. The traditional garnish is a good drizzle of olive oil and parsley leaves.
Note: if you find the consistency too thick add a little hot water and blend to your desired consistency.
Serve your homemade Hummus and enjoy with veggies, bread or as a started before your meal.