Quick, delicious and authentic Hummus

As promised, here is my recipe for authentic hummus/blended-up nostalgia for my days spent navigating the restaurant-lined streets of Amman. Unless otherwise noted, all ingredients are usually always gluten-free (but I’m sure you’re in the habit of checking anyways when shopping). Hummus is delicious, easy, very nutritious and filling, and, yes, gluten-free. What’s more, it is an incredibly versatile dish, and many, many additions and substitutions can be made to satisfy your most adventurous desires.

This interpretation of hummus is a conglomerate of things I heard and think I understood about the Levant's most beloved garbanzo bean dip.

  • 2 16 oz. cans of chickpeas/garbanzo beans in olive oil or water, save a couple peas for garnish
  • Juice of 2 lemons to be added to the mixture gradually to taste
  • 3-5 (the more Tahina added, the creamier the result) tablespoons Tahina (Arrowhead Mills is certified gluten-free and organic; I use the Lebanese brand, ‘Al-Wadi’ which is widely available in America and gluten-free as I’ve been told, but still awaiting manufacturer’s guarantee)
  • 3 cloves garlic
  • 3 tablespoons olive oil +1 tablespoon to spoon over hummus
  • 2 large pinches of salt

1. Drain liquid from chickpeas and combine with juice of 1 lemon, 3 tablespoons Tahina, 2 cloves garlic, half of the olive oil and half of the salt in food processor.

2. Blend on low until throughly blended, for a couple of minutes. Add the remaining lemon juice, Tahina, garlic, olive oil and salt to preferred taste and consistency.

3. Garnish with remaining whole chickpeas in a shallow well of olive oil on top. Serve with veggies, slices of gluten-free bread (baguette or pita) or GF falafel. Enjoy!

Note: Like I said, hummus is amazingly versatile, and don’t be shy to consider mixing it up! Consider switching out one of the cans of chickpeas with black beans or adding roasted tomatoes or red peppers, chile powder, basil, rosemary, or, really, just about anything.

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