Hummus el Sham
If you’re looking for the best way to warm up on a cold day, this Hummus el Sham recipe is exactly what you need! This warmly spiced Egyptian recipe is a family favorite that may just have you kissing cocoa and coffee goodbye!
Servings: 2 servings
Equipment
Ingredients
- 16 ounces dried chickpeas soaked overnight
- 1/2 lemon
- Water for cooking
- 3 medium garlic cloves
- 1 large ripe tomato diced
- 1 medium shallot chopped
- 1 teaspoon ground cumin
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- Crushed red pepper for garnish
- Fresh lemon juice for garnish
Instructions
- Rinse chickpeas and soak overnight in water. Drain and place them in a pot and cover with fresh water, ensuring they are completely submerged. Add half lemon into the pot.16 ounces dried chickpeas, 1/2 lemon, Water
- Bring the pot of chickpeas to a boil, then reduce the heat to medium-low and simmer for about 15 minutes, or until the chickpeas are tender. Skim off any foam that rises to the surface.
- In a food processor, combine the garlic, diced tomato, chopped shallot, ground cumin, sea salt, black pepper, and 1/4 cup of water. Process until smooth.3 medium garlic cloves, 1 large ripe tomato, 1 medium shallot, 1 teaspoon ground cumin, 1 1/2 teaspoon sea salt, 1 teaspoon black pepper
- Once the chickpeas are cooked, add the processed mixture to the pot with the chickpeas. Stir well to combine.
- Continue to simmer the mixture for another 30 minutes to allow the flavors to meld together.
- To serve, ladle the hummus into serving bowls. Garnish each serving with a sprinkle of ground cumin, crushed red pepper or cayenne pepper, and a squeeze of fresh lemon juice. Adjust salt to taste.Crushed red pepper, Fresh lemon juice
Nutrition
Serving: 1serving | Calories: 1733kcal | Carbohydrates: 294g | Protein: 91g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Sodium: 3613mg | Potassium: 4518mg | Fiber: 84g | Sugar: 55g | Vitamin A: 1379IU | Vitamin C: 69mg | Calcium: 558mg | Iron: 31mg