This Asparagus Fattoush is proof that you can use whatever is in season or what you have on hand to make this beloved middle eastern salad. It is so fresh and the perfect addition to your Memorial Day Mediterranean Mezze Table. Along with some other …
Growing up, hummus for us was like ketchup – always available in the fridge to compliment any meal. We owe this constant supply of hummus to our Nana, Badriya. Nana would deliver a fresh supply of hummus every couple of weeks always saying “This is the best and freshest I have ever made. Try it …… now!” Every time she would utter those words, we would graciously accept with skepticism. How could she possibly top herself (and yes it was only herself, because we yet have to find anyone that makes hummus as good as Nana’s) week after week? But, the moment that new batch of hummus touched our tastebuds, we knew instantly that she was right – it was the best yet. Even when we were not in the mood for hummus, we found ourselves eating it like there was no tomorrow. It is just that good. The ingredients are simple and pure – using dried chickpeas rather than canned allows for a creamy consistency not found in other brands/varieties. It is an extra step, but it’s totally worth it and will have you running to others saying “Try this…now!” And no one will regret that they did.
- 16 ounces dried chickpeas (1 lb)
- 16 ounces tahini (1 lb)
- 3 cloves garlic pressed
- 2.5 tsp salt
- 3/4 cup olive oil
- lemon juice from 3 lemons
- 3/4 tbsp baking soda
- parsley, olives, paprika, olive oil as desired for decor
- Place chickpeas in a large bowl. Add baking soda to dried chickpeas and coat baking soda evenly over dried chickpeas.
- Add water to baking soda and chickpea mixture to fully cover and immerse all chickpeas. There should be about 2 inches of water above the top of the chickpeas. Soak the chickpeas overnight.
- The next day, remove chickpeas from water using a colander. Rinse the drained chickpeas 2-3 times in cold water using the colander. After final rinse, make sure that the chickpeas are fully drained.
- Put chickpeas in a large pot and cover with enough water so that is about 2 inches above the level of the chickpeas. Boil the chickpeas. Once boiling, bring pot to a simmer and cover. Allow chickpeas to cook for 1 hour, until tender*.
- Once chickpeas are cooked, drain from water. Reserve the boiled chickpea water as it may be needed for during blending.
- Allow chickpeas to cool to room temperature.
- Mix together chickpeas, tahini, salt, garlic, lemon juice, and olive oil into a large bowl.
- Working in batches add chickpea mixture to a food processor/blender. Depending on the size of your blender, you may need to blend in a few batches. Blend until creamy**. Adjust salt to taste.
- Arrange blended hummus on 1 large or 2 medium sized plates. Place in fridge until time to serve.
- When ready to serve, decorate with olives, olive oil, parsley and/or paprika. You can also run your fork in the humus to create lined patterns. Serve with pita bread, pita chips, crackers or vegetable crudités. ***