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Authentic Syrian Hummus

Updated: Feb 7


THE recipe everyone is going to save for themselves - Authentic Syrian Hummus. I’ve posted this recipe before but I repost it once a year with new alterations to make it the perfect recipe for you guys.


Since I was a little girl, this has been by far, my favorite Arab food. If you've never heard of hummus, well you're in luck because this is the one person you want to get a homemade hummus recipe from. Before I provide you with this delicious recipe I want to give you a quick background on what hummus is.


Hummus is a traditional Middle Eastern dip that is made of ground chickpeas. It is generally consumed with pita bread but many people have found special ways to incorporate it into their daily lives.


Personally, I love to use hummus as a spread on sandwiches/dips or as a dressing on salads/bowls. It is such a healthy and nutritious dip since it is made with just a healthy plant-based protein source (chickpeas) and healthy fats (olive oil and tahini).


You cannot go wrong with incorporating hummus into your life! Plus, making this whole container lasts at least a week or two and costs MUCH less than any of those overpriced hummuses in supermarkets.


Homemade hummus is also much healthier since many store bought hummus contain preservatives and seed oils. Throughout this recipe I will provide you guys with tips to making the best hummus! So, let’s get to it.


Yields: 1-8 people (you can make a batch for yourself or make it to share with others)

Prep time:

- canned chickpeas --> 10 minutes

- fresh chickpeas --> need to be soaked overnight and then boiled the next day

Total time: 15 minutes


This recipe is dairy free, gluten free, vegetarian, and vegan.

 

Ingredients:

1. 1, 28oz can of chickpeas (keep the aquafoba on the side for later use.)

—> If you are using fresh chickpeas, you will need 2 cups of chickpeas. You will use the water from the pot.


2. 2-3 garlic cloves


3. ½ - 1 TSP kosher salt (to your liking)


4. 4 TBSPs tahini


5. Juice of 1 lemon


6. 2 TBSPs extra virgin olive oil

7.Garnish with fresh parsley


8.Garnish with Aleppo pepper

 

Instructions for canned chickpeas


1. First, make sure your chickpeas are drained, but keep that aquafoba on the side for the hummus.


2. Grab a blender and dump the chickpeas in. Pour in 2 TBSPs of extra virgin olive oil, 4 TBSPS of tahini, and the juice of 1 lemon. Purée. PSA: do not let the hummus get to a smoothie consistency. We want it to be thick yet creamy.

3. Add a splash of aquafoba if need be. It may still be too thick. Puree. You can use a tamper to manually blend as well, sometimes the chickpeas can be stubborn.


4. Add the garlic cloves and salt. Puree. Add a splash of aquafoba if need be. Puree.

5. Do a taste test to see if the hummus needs more salt, tahini, olive oil, or lemon. Add those ingredients and pulse.


6. Scoop hummus out into a container and let it cool in the fridge for an hour.


7. When you want to serve it, plate it well as seen in the picture on the left. Garnish with fresh parsley, Aleppo pepper, and olive oil.


8.Serve and enjoy!


Instructions for fresh chickpeas:


1. First, you must soak your 2 cups of chickpeas in a bowl of cold water for at least 24 hours.


2. Once they’re done soaking, grab a medium sized pot and fill it up ¾ of the way with water. Turn the stove onto medium-high and pour the chickpeas into the pot.


3.Boil the chickpeas and allow them to cook until they are very soft. Once they are done cooking, drain the chickpeas into the bowl and save that water from the pot.


4. Repeat the steps from above (instructions for canned chickpeas) Use the water from the pot in place of the aquafoba.


5. Serve and enjoy!


Xoxo,

#averagearabgirl 💋




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