So you may have noticed at a certain point in the past few years, this blog has become waaaaay more dining out, and waaaay less cooking or baking (in). Living in Abu Dhabi means going out, and going out means eating out (90% of the time). Otherwise, I would be stuck in my hot flat with the oven on...albeit with lots of amazing cakes. So for now, the cooking and baking still definitely happens, but less, and restaurant consulting and posting reviews for the Abu Dhabi crowd (and visitors) is in full swing. With that said, I felt that it was time for a recipe share. Don't worry this is a simple one, but it relies mostly on good quality ingredients.
In case you have not seen all of the turmeric smoothies on Instagram these days, you may not know that turmeric is still on the top ten list for magical ingredients, and it won't be giving up its spot any time soon. So with that in mind, hummus is like air for us here in the Middle East, and we are always looking for modern ways to reinvent it, or spice it up....for example...with turmeric. It gives little added flavor, but makes it a warm yellow color (and magically healthy).
Many people are too intimidated to make hummus, as if it is some difficult dish...so I have simplified this recipe after lots of testing, with just the key key ingredients.
2 cups chickpeas
(Rinse and then soak dried chickpeas over night covering them with water by at least 1 inch, and about 1/4 tsp baking soda. The next day, boil the chickpeas in salted water with another 1/4 tsp of baking soda, until very soft- overly soft. The peels will fall off. With the help of the baking soda this will take only about 30 minutes. You can choose to exclude the chick pea peels from your hummus because some people swear it makes it creamier, but I include them.)
3 Tbs Tahini
Juice of one lemon
Salt to taste (roughly 1/4 Tsp)
1/2 tsp Turmeric
up to 1/4 cup Ice Cubes (To loosen the mixture while blending, it will be fairly stiff)
Put all ingredients in the blender or food processor, and blend until super creamy and smooth. The timing will depend on your machine, but just keep blending. Go 1 to 2 minutes beyond the point of when you think it is done. Then scrape it out with a nice spatula, and put it in a bowl with a generous glug or three of your favorite olive oil. I use the super premium Greek Lambda. Lambda is harvested, and bottled by hand, and has an intense fruitiness. A great olive oil really complements the lemony hummus, i.e. it is SO important. AND life is too short not to have great olive oil. You can then sprinkle a little zataar, paprika or just a few chickpeas on top.
There ya go. Hummus as good as the Lebanese place down the street in no time at all.