authentic Syrian hummus #shorts #glutenfree #mediterranean #easyrecipes

MY MOM’S HUMMUS

I’m 100% Syrian and this is the classic traditional hummus I grew up eating! I know I’m biased, but this truly is the best and only hummus recipe you need. It’s thick, smooth, rich, and ultra creamy. Hope you enjoy!

Ingredients:
*2 15oz cans of chickpeas, drained and rinsed (or 8oz (1 cup + 2 tbsp) dried chickpeas)
1/2 cup extra virgin olive oil
1/2 cup tahini
1/3 cup fresh lemon juice (juice from ~3 lemons)
4 cloves of garlic, minced
1 tsp ground cumin
1 tsp salt

For topping:
Extra virgin olive oil
Paprika
Fresh parsley

Directions:
Garnish with a drizzle of olive oil, a dash of paprika and fresh parsley
Enjoy with warm pita bread (I love @BFreeFoods GF pita), on a sandwich, or with vegetable sticks!

* If using canned chickpeas:
-ensure you’re using a high-speed blender
-if you don’t have a high-speed blender, soak the canned chickpeas in warm water & baking soda (1.5 tsp of baking soda for every 15oz can of chickpeas) x5 minutes then rinse well prior to blending (this will help to soften them)

*If using dried chickpeas:
-Add the chickpeas to a bowl, cover with cold water and 1/2 tsp baking soda. Soak for 8 hours or overnight then drain and rinse. Transfer to a medium pot with 1/2 tsp baking soda and 6 cups of water. Bring to a boil, cover, then reduce the heat and simmer and cook x30 minutes. Uncover the pot and add 1 tsp of salt then cook for an additional 10 minutes, or until the chickpeas are soft and smush easily when pressed between your fingers. Rinse and drain.

Optional step:
After choosing your chickpeas (canned, canned + soaked, or dried + cooked), peel them! This will give you an even smoother hummus. An easy way to do this: lay the chickpeas between 2 towels, rub them to loosen the skins and peel. This doesn’t have to be perfect, I typically just aim to peel at least 80% of the chickpeas. #hummus #snack #creamy #simplerecipe #syrian #arabic #Mediterranean #mediterraneanfood