Truly Jordanian Hummus
Experience the authentic flavors of the Middle East with this "Truly Jordanian Hummus" recipe, a velvety dip that takes traditional hummus to new heights. Made with tender, slow-cooked dried chickpeas and enriched with creamy tahini, zesty lemon juice, and a hint of garlic, this hummus boasts an ultra-smooth texture and rich, nutty taste. The secret to its irresistibly fluffy consistency lies in blending with ice-cold water, a timeless Jordanian technique. Garnished with a drizzle of luscious extra virgin olive oil, a dash of smoky paprika, and fresh parsley, this dish is as visually stunning as it is delicious. Perfect as a dip for warm pita bread, crisp veggies, or as a centerpiece for a mezze platter, this hummus is an easy-to-make crowd-pleaser that transports your taste buds straight to the bustling markets of Jordan. Whether for a cozy dinner or festive gathering, this recipe is your guide to creating an authentic Mediterranean masterpiece.
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 1 teaspoon baking soda
- 0.5 cup tahini
- 0.33 cup fresh lemon juice
- 2 large garlic cloves
- 0.25 cup ice-cold water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon paprika
- 1 tablespoon fresh parsley
Instructions
Rinse and soak the dried chickpeas in a large bowl of water overnight. The water should cover them by at least 2 inches as they will expand.
Drain and rinse the chickpeas the next day. Place them in a pot with the baking soda and add enough water to cover by about 2 inches.
Bring the pot to a boil over high heat, then lower the heat to a simmer. Cook the chickpeas until they are very soft and break apart easily when pressed, about 45-60 minutes.
Drain the chickpeas and reserve a few whole ones for garnish. Optionally, remove the skins for an extra creamy texture by gently rubbing the chickpeas with your hands and rinsing under water.
Place the chickpeas, tahini, lemon juice, garlic, ground cumin, and salt in a food processor. Blend until a creamy paste begins to form.
With the food processor running, slowly drizzle in the ice-cold water. Continue processing until the hummus is smooth and fluffy, about 2-3 minutes.
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create a swirl pattern on the surface.
Drizzle the olive oil over the hummus. Garnish with the reserved chickpeas, a sprinkle of paprika, and chopped parsley.
Serve immediately with warm pita bread, fresh vegetables, or as part of a mezze platter. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 24.2 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9521 mg | 732% | |
| Iron | 42871.8 mg | 238177% | |
| Potassium | 2454 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
