Best 2 Truly Jordanian Hummus Recipes
**Embark on a Culinary Journey to Jordan: Discover the True Essence of Hummus**
Hummus, a beloved Middle Eastern dip, holds a special place in Jordanian cuisine. Its velvety texture, rich flavors, and versatility make it a staple in homes and restaurants across the country. This article presents a collection of authentic Jordanian hummus recipes that capture the essence of this delightful dish.
Our recipes cater to diverse preferences, whether you seek a classic hummus recipe or exciting variations that add a unique twist. Each recipe is carefully crafted with fresh, high-quality ingredients to ensure an authentic Jordanian experience.
For purists, our classic hummus recipe stays true to tradition, using only chickpeas, tahini, lemon juice, garlic, and cumin. This simple yet flavorful combination delivers a perfect balance of tanginess, creaminess, and smokiness.
If you crave a bit of spice, our spicy hummus recipe incorporates chili powder, cayenne pepper, and paprika to create a vibrant and flavorful dip that tantalizes the taste buds.
For those who prefer a nutty flavor profile, our roasted red pepper hummus adds roasted red peppers to the mix, lending a smoky sweetness that complements the chickpeas and tahini beautifully.
For a refreshing and tangy twist, our lemon hummus incorporates extra lemon juice, zest, and fresh herbs, resulting in a vibrant dip that brightens up any platter.
Finally, our creamy avocado hummus blends ripe avocados with hummus to create a luscious and indulgent dip that is perfect for special occasions or gatherings.
With this collection of authentic Jordanian hummus recipes, you can recreate the magic of this beloved dish in your own kitchen. Whether you prefer classic flavors or crave something a bit more adventurous, these recipes offer a taste of Jordan's culinary heritage, sure to delight your palate and transport you to the heart of the Middle East.
TRULY JORDANIAN HUMMUS
Having just moved back from Jordan, i had to perfect a recipe for hummus, the fast food of Jordan. I finally got the texture righ even while using canned chick peas. Two secrets- finding the right brand of chickpeas and adding some ice to the final mix for a smooth texture (this is the authentic trick i brought back with me ). Hummus restaurants use citric acid instead of lemon juice, but lemon juice is always available. I use storebought bottled lemon juice.
Provided by Cookie Jarvis
Categories Beans
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Empty two cans chickpeas onto medium saucepan with juices. Cover with water and heat to a boil to soften beans.
- Drain beans well. Put in food processor and mix until fairly smooth. Scrape as necessary.
- Add tahini, salt, garlic powder and black pepper.
- Process until incorporated.
- Scrape down bowl and add lemon juice. Process again.
- Add olive oil and process until smooth.
- Finally add ice and continue processing to a very smooth texture without becoming runny.
- Serve on a plate with more olive oil. Sprinkle with paprika. Serve with warmed pita bread.
HUMMUS... SMOOTH & CREAMY
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.
Provided by chef FIFI
Categories Peppers
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
- Place only the beans and garlic in food processor.
- Run the processor to grind up the beans.
- Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
- You will need to let it blend in the food processor for about 10 minutes to get creamy.
- Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
- Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
- Add lemon juice to the garlic/jalapeño condiment and stir well.
- Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
- Place in the refrigerator for about an hour or so.
- Decorate with paprika.
- Drizzle with olive oil.
- Serve with pita wedges.
- Hummus will last for 2 days in the fridge.
- Enjoy!
Nutrition Facts : Calories 477.3, Fat 37.6, SaturatedFat 5.4, Cholesterol 1.9, Sodium 879, Carbohydrate 30.2, Fiber 6, Sugar 1.7, Protein 8.7
Tips:
- Use dried chickpeas: Soaking and cooking dried chickpeas yields a more flavorful and authentic hummus than using canned chickpeas.
- Cook the chickpeas thoroughly: The chickpeas should be soft and creamy, but not mushy. Overcooked chickpeas will result in a gritty hummus.
- Use a food processor: A food processor is the best tool for making hummus. It will give you a smooth and creamy texture.
- Add the tahini slowly: Adding the tahini too quickly can make the hummus oily and gritty. Add it slowly and in a steady stream while the food processor is running.
- Season to taste: Hummus should be flavorful, but not overpowering. Taste the hummus and adjust the seasonings accordingly.
- Garnish with olive oil and paprika: A drizzle of olive oil and a sprinkling of paprika adds a finishing touch to the hummus and makes it look more appetizing.
Conclusion:
Hummus is a delicious and versatile dish that can be enjoyed as a dip, a spread, or a main course. It is a good source of protein, fiber, and healthy fats. Making hummus at home is easy and affordable, and it is a great way to control the ingredients and the flavor. With a few simple tips, you can make a truly Jordanian hummus that will impress your family and friends.
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