Arabic chickpea cream, also commonly known as hummus, is a savory, velvety spread that exudes rich cultural heritage and culinary excellence. Central to Middle Eastern cuisine, this delightful cream begins its journey with the meticulous draining and rinsing of canned chickpeas, ensuring a clean slate for flavor development. The chickpeas then meet tahini, a luscious paste crafted from ground sesame seeds, fresh lemon juice, and minced garlic in a food processor, which meld together to create the initial mixture.
As the food processor works its magic, pausing intermittently to scrape down the bowl’s sides guarantees a uniform texture. A steady trickle of extra virgin olive oil follows, imbuing the mix with its signature smoothness and a depth of Mediterranean flavor. Reflecting the heart of Middle Eastern spices, ground cumin joins the ensemble, alongside a pinch of salt to balance the flavors perfectly.
The next step is all about achieving the ideal consistency; a gradual addition of water, if necessary, transforms the thick blend into a creamy delight. The finished product is then elegantly transferred to a serving bowl, where it dons a final flourish of olive oil, a sprinkle of smoky paprika, and vibrant fresh parsley, creating a visually captivating and appetizing presentation.
Rich in protein and dietary fiber, this chickpea cream not only delights the palate but also boasts considerable nutritional benefits. Its versatility extends beyond a mere dip; it can be spread on warm pita bread, served as a side to grilled meats, or incorporated into a myriad of inventive dishes. Hummus is not just food; it’s a connection to a storied legacy, a mouthful of history, and a testament to the simplicity and elegance of traditional Middle Eastern cuisine.
Ingredients
2 cups canned chickpeas
1/2 cup tahini
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 tsp ground cumin
Salt to taste
Water as needed
Paprika for garnish (optional)
Fresh parsley for garnish (optional)
Directions
1. Drain and rinse the canned chickpeas thoroughly.
2. In a food processor, combine the chickpeas, tahini, fresh lemon juice, and minced garlic.
3. Process the mixture until smooth, pausing occasionally to scrape down the sides of the bowl.
4. While the food processor is running, slowly drizzle in the extra virgin olive oil until incorporated.
5. Add the ground cumin and salt to taste, then blend again.
6. If the mixture is too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency.
7. Transfer the chickpea cream to a serving bowl.
8. Drizzle a bit more olive oil on top and sprinkle with paprika and fresh parsley for garnish, if using.