3 years ago10,000+ Views
Growing up in a Palestinian-American family, hummus was such a staple. My mother used to make sure plenty of tahini and chickpeas were readily available in the kitchen for when it was time to whip up a fresh batch for visiting family and friends. I ate hummus while I watched Saturday morning cartoons. I ate hummus at birthday parties, graduation parties, Thanksgiving, Christmas, and Easter Sunday. I ate hummus in sandwiches or as a dip with carrot sticks and cucumbers. It was even a great alternative for onion dip when I needed something to dip my pretzels in. I recently 're-stumbled' across a book one of my cousins typed up from scribbled down Palestinian-style recipes passed around in my family for several generations. I figured there were probably tons of fellow hummus lovers on Vingle, so I've decided this would be a good opportunity to share the family recipe with others! --------------------------------------------------------- Chick Pea Dip (Hummus bi Tahineh) 1 lb. can of chick peas 1/3 cup tahineh Juice of 1 or 2 lemons 1 clove garlic Salt to taste 3 tbsp. olive oil A pinch of sumac (Note: Sumac is a dark-colored spice used in a lot of Arabic cooking. It's optional in this recipe, but if you're wanting to find some for yourself, I'd suggest looking in the ethnic ingredients section of your supermarket.) Boil chick peas in juice for 5 minutes on medium heat. Drain. Place chick peas, Tahineh, lemon juice, garlic, and salt in blender. Blend for 15 seconds to make an almost smooth, thick paste. Place Hummus in a plate and garnish with parsley, radishes, red pepper, and pickles. Cover dish with olive oil and sprinkle sumac. Or brown 3 tbsp. pine nuts in 2 tbsp. butter, and pour over Hummus instead of olive oil. --------------------------------------------------------- You can customize the garnish to your own personal tastes. I usually like to use olive oil, sumac, fresh chopped mint, whole chickpeas, and/or whole kalamata olives. The recipe is really easy and really inexpensive to make. (I'd suggest trying some in a fresh falafel sandwich!)
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@danidee i love the traditional recipes to any culture's comfort foods. It's a real treat. Thanks again for sharing this, I made some earlier today and it was fantastic! I was so happy when I found ground sumac at my grocery store too. So delicious!
3 years ago·Reply
@jaxdeleon I'm the same way! I like being able to recreate traditional foods from different countries. I think it's more impressive and interesting than making some sort of casserole dish. You should check out the recipes in my Traditional Asian Recipes collection sometime. I'm adding a bunch of traditional recipes in there too!
3 years ago·Reply
Looks like a good recipe. Says 1 lb can of chickpeas. Is this correct? Usually in ounces or milliliters.
3 years ago·Reply
@AndreaRosen Yeah, it's correct! Sorry, it's actually pulled from a very old cookbook that was handmade by my Arabic grandmother, so it might not be written in standard recipe units.
3 years ago·Reply
consider this made. ...... soon
a year ago·Reply