I just got back to NY from my super short but super loved vacation to Bahrain! If I could find a way to mentally travel back home it would be through some delicious home made hummus.
So I have lived in the gulf for a very, very long time. A good 8-9 years. Living in the gulf has its own ups and downs. One of the most important pros for me was definitely the food. Living in the US, the luxury of fresh homemade hummus at all times was taken away from me. And it definitely hurt. Necessity being the mother of all inventions, I learned how to make hummus and I have been perfecting it every time. There are various ways to make Hummus. This is my recipe for a classic flavor.
|| This recipe serves 3 ||
- 1 Can of regular sized Chickpeas
- 1/4 cup fresh lemon juice, about 1 large lemon
- 1/4 cup Tahini paste
- 3 large garlic clove’s, minced
- 2 tablespoons olive oil, plus more for serving
- 1 green chili chopped (optional, can also use half a jalapeno)
- 2 to 3 tablespoons water ( this is the excess water from the can that the chickpeas were drained out of)
- Drain the chickpeas and set aside the water from the can. DO NOT THROW. We will use this water later, I believe using this water is what makes 50% of the difference.
- Skin the Chickpeas, this makes all the difference and gives the hummus its rich texture.
- Churn the Tahini and lemon juice together for about a minute in a blender Add the oil, garlic,& chili. Churn.
- Add the drained chickpeas. Add them in two half’s and churn. you will find you mixture really think and chunky.
- Add 2 tbsp of the drained water making it as consistent as you like.