Palestinian Hummus is a traditional Palestinian recipe for a classic breakfast dip of pureed chickpeas with tahini and garlic served topped with sumac. The full recipe is presented here and I hope you enjoy this classic Palestinian version of: Palestinian Hummus.
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Ingredients:
400g tinned chickpeas (drained weight). or dried and cooked chickpeas (boiled in water with 1/2 tsp baking soda)
100g tahini (sesame paste)
175ml ice cold water or ice cubes
4 tbsp fresh 1 lemon juice (about the juice of 1 lemon)
2 garlic cloves
1 tsp salt
2 tsp olive oil for garnish
pinch of sumac for garnish
Method:
Drain the tined chickpeas in a colander and rinse with fresh cold water. Be sure to rinse and drain them really well to get rid of the brine.
Transfer the drained chickpeas into a saucepan and add hot water. Bring the water to a boil and cook for about 7-8 minutes.
Drain the cooked chickpeas in a colander and briefly rinse with cold water. Remove any chickpea peels that slough off.
Peel a garlic clove. Add to aa food processor, followed by the chickpeas.
Blend the garlic and chickpeas for about a minute (this is to avoid lumps later on).
Add the tahini, salt and lemon (freshly squeezed or bottled) to the food processor. Blend for another 1-2 minutes.
Add water through the opening of the running food processor aa little at a time. If your blender doesn’t have an opening, add it in one go. Blend for another 4-5 minutes until you get a uniformly creamy and smooth mixture.
Transfer to a serving dish. If desired you can chill in the refrigerator for an hour before serving (the consistency will thicken when cooled).
Garnish with a drizzle of olive oil, sumac and some leftover whole cooked chickpeas.
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