Hommus Hashim
Middle Eats · ♥ 2.1K likes · 59.2K views · 11 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Soak the dried chickpeas in plenty of water overnight, then drain them into a pot.
- 125 g dried chickpeas
- 2 whole medium onions
Add the halved onions, the chopped tomatoes and the garlic.
- 120 g chopped tomatoes
- 4 cloves garlic
- 1 tsp salt
Season with the salt, ground cumin and cayenne.
- ¾ tsp ground cumin
- ½ tsp cayenne
- water
Pour over enough water to fill the pot and bring to a boil on high, then drop to medium and simmer, lidded, about 45 minutes; canned chickpeas need half an hour.
The chickpeas should be fork tender with a slight bite; fish out all the onion and tomato with a spider or slotted spoon and top up the water if little liquid is left.
Hummus el sham: broth, sauces and serving
- 100 ml stock
- 1 tsp cayenne pepper
- 50 ml stock
- 50 ml lemon juice
- 2 tsp ground cumin
For the lemony sauce mix 50 ml of stock with 50 ml of lemon juice and two teaspoons of ground cumin.
Fill a glass with a couple of ladlefuls of the steaming hot chickpeas, pour over plenty of stock, add a few spoonfuls of each sauce to taste and mix.