Hummus with pita bread

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(Cook With Harish)

Humans had been cultivating chickpeas since before they could produce pottery.Chickpeas are one of the earliest cultivated legumes. Remains of chickpeas from the Middle East have been found that are roughly 7,500 years old.Chickpeas are possibly the tastiest complete protein source out there with easy growing feature and lots of health benefits. Chickpeas contain lots of fiber, and are known to balance your appetite. Chickpeas fuel the cells that line your intestinal wall.

Chickpeas are known by many different names and recipe all over the world.  Same like we have bunch of recipe from chickpeas. Today we taking one of them.

Hummus with pita bread

Hummus is probably one of the best known Middle Eastern foods due to its popularity worldwide. The chickpea based dip can be found in most conventional grocery stores in north America and on many non Middle Eastern restaurant menus


  • 1 pkt chickpeas, soaked one night before from preparation and boiled 
  • ½ teaspoon baking soda 
  • ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
  • 1 medium-to-large garlic, roughly chopped
  • ½ teaspoon fine lemon salt, or ragular salt to taste
  • ½ cup tahini
  • 2 to 4 tablespoons ice water, more as needed
  • ½ teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • Any of the following garnishes:  drizzle of olive oil or sprinkle of ground sumac or paprika, chopped fresh parsley


  1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (need to peel the chickpeas as much you can for this recipe!).
  2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
  3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
  4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
  5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
  6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
  7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice shape on top. Top with garnishes of your choice, and serve with tossed pita bread . Leftover hummus keeps well in the refrigerator, covered, for up to 2 or 3 days.

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