Greece / Breakfast
Hummus (Greek)
Hummus is a nutritious dip originating from the Middle East. It is called revythosaláta (ρεβυθοσαλάτα) in Greek.
Ingredients
- Raw dried chickpeas, or 7 cups drained canned chickpeas, skipping soaking and cooking3 cup
- Water9 cup
- Cooking oil1 tbsp
- Tahini, 175 g; ground sesame seeds3/4 cup
- Lemon juice, 175 g; freshly squeezed3/4 cup
- Garlic, peeled and roughly chopped12 clove
- Extra virgin olive oil1/2 cup
- Salt1 tbsp
- Black pepper, freshly ground1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the chickpeas in water overnight, then drain.
Gently simmer the chickpeas with the 9 cups water (generously salted) and the tablespoon of oil until very soft, but still whole (about 3 hours, or 10 minutes + cooling time if using a pressure cooker).
Drain the chickpeas, and reserve a few cups of the cooking liquid (you will need it later).
Rinse the chickpeas with plenty of cold water. While doing so, gently rub them between your hands to release the skins—they should float away with the rinsing water. After several changes of water, and removing a majority of the skins, drain the chickpeas again.
Using a food processor (or other means), mix the lemon juice with the tahini.
Purée (or mash) the chickpeas in batches, using the lemon juice and tahini mixture, the olive oil, and the cooking liquid as required to maintain the desired consistency (add the garlic to the batch with the olive oil, and process until smooth).
In a large bowl, using a spoon, mix the salt and pepper into the other blended ingredients (add additional cooking liquid, if still too thick).
