Hummus... Smooth & Creamy
Per serving
Forget those tubs in the supermarket, they never taste like the real thing. I always use Ziyad brand products for a more authentic middle eastern taste.The addition of the "tetbeleh" is how it is mainly made in the Jordan. In the mid east people enjoy this as a breakfast side, typically someone makes a run to the nearby falafel restaurant and brings back falafel, hommus and foul(fave beans) and serve with a side of green olives, white cheese and tea using our pita bread as our spoons, and there you have a middle eastern breakfast. In the U.S. it is served as a side dish for the most part, but in the middle east it is more a breakfast dish.
Ingredients
4 serv.Step-by-step instructions
- 1
Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
- 2
Place only the beans and garlic in food processor.
- 3
Run the processor to grind up the beans.
- 4
Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
- 5
You will need to let it blend in the food processor for about 10 minutes to get creamy.
- 6
Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
- 7
Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
- 8
Add lemon juice to the garlic/jalapeño condiment and stir well.
- 9
Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
- 10
Place in the refrigerator for about an hour or so.
- 11
Decorate with paprika.
- 12
Drizzle with olive oil.
- 13
Serve with pita wedges.
- 14
Hummus will last for 2 days in the fridge.
- 15
Enjoy!
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