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!
What is Hummus el Sham?
When you hear “hummus el sham” you may be thinking that this is going to be a variation of classic hummus. However, it’s totally different from the dip — instead, it’s a warm and inviting drink or soup!
Commonly served during the chillier months on Egyptian food carts, hummus el sham is a combination of chickpeas, spices, and aromatics that come together to create a comforting dish that can be slurped by the spoonful or simply sipped from a mug. It’s a nostalgic favorite of ours since our momma made it regularly during the incredibly cold winters here in Minnesota.
Ingredients You Need
- Dried chickpeas – These chickpeas are the heart and soul of your hummus el sham! Soaking them overnight helps to soften them up so they’re ready to be boiled, simmered, and savored.
- Lemon – Fresh lemon juice adds a burst of tangy brightness to your hummus el sham, balancing out the rich flavors and giving it that refreshing zing.
- Medium garlic cloves – Garlic brings that irresistible savory punch to the table. Just the right amount of minced garlic cloves will infuse classic garlicky goodness.
- Large ripe tomato – Adding diced ripe tomatoes to your hummus el sham brings a subtle sweetness and just a touch of juicy freshness to the mix!
- Medium shallot – Shallots offer a milder and sweeter onion flavor compared to regular onions, making them perfect for adding depth without overpowering the other ingredients.
- Ground cumin – Ground cumin is like the secret spice that ties everything together in your hummus el sham. It adds warm, earthy notes and a hint of smokiness that elevates the overall flavor.
- Sea salt – A pinch of sea salt is the key to bringing out the flavors of all the ingredients.
- Black pepper – Freshly ground black pepper adds a subtle kick and gentle heat.
- Water – Using water during cooking or blending helps achieve the desired consistency of your hummus el sham, ensuring it’s smooth and creamy without being too thick or thin.
- Crushed red pepper (for garnish) – Sprinkling some crushed red pepper on top adds a spicy kick and some color!
- Fresh lemon juice (for garnish) – A drizzle of fresh lemon juice as a final garnish not only adds extra zing but also brightens up the colors and flavors of your hummus el sham, making it absolutely irresistible!
How to Make This Super Simple Hummus el Sham
- Rinse and soak. Place the chickpeas in a colander and rinse them before placing them in an airtight container with water to soak overnight.
- Drain and cook. Strain all of the water from the soaked chickpeas and transfer them to a large pot. Add water to the pot to cover the chickpeas before also adding the half of a lemon. Then, bring to a boil.
- Skim. Once the chickpeas have become tender, skim the foam from the surface of the water.
- Blend. Add the garlic, diced tomato, chopped shallot, ground cumin, sea salt, black pepper, and remaining water to a food processor or blender and pulse until silky smooth.
- Combine. Transfer the processed mixture to the cooked chickpeas in the pot and use a wooden spoon to completely combine.
- Simmer. Leave the mixture on the stove to continue to simmer so that all of the flavors can come together.
- Serve. Before serving, adjust the salt to taste. Then, ladle into mugs or bowls and garnish with cumin, red pepper, or cayenne pepper powder.
Variations
While we are already in love with our classic mom-made version of this easy recipe, you can absolutely experiment and make your own! Here are some ideas for inspiration:
- Roasted Garlic – Instead of using raw garlic cloves, roast the garlic beforehand for a milder, sweeter flavor.
- Harissa – Add a spoonful of harissa paste to the blended mixture for a spicy kick and a vibrant red color. It’s a flavorful twist that adds a Mediterranean flair!
- Herbs – Blend fresh herbs like parsley, cilantro, or basil into the mixture for a burst of green freshness and herbaceous flavor.
- Smokiness – Add a pinch of smoked paprika or chipotle powder for a smoky flavor.
- Nuttiness – Mix some tahini or toasted pin nuts into the mixture to add nutty flavor.
- Citrus – Add more concentrated lemony flavor with a bit of lemon zest!
- Spiced Hummus – Experiment with different spices like paprika, cayenne pepper, or za’atar to add layers of flavor! Adjust the spice level to your preference for a personalized touch.
Can I Store Leftovers?
We don’t often find that we have leftovers of this delicious drink, but if you do, you can store it and reheat it later.
Transfer any leftover hummus el sham to a mason jar or lidded pitcher and store it in the fridge for 3-4 days.
Freeze hummus el sham for up to 3 months in a freezer-safe container and thaw it in the refrigerator.
More Chickpea-Based Recipes
It’s probably fair to say that we’re obsessed with chickpeas and all the plant-based protein they bring to the table! Check out more of our recipes that take advantage of the goodness of chickpeas:
Marinated Chickpeas with Whipped Feta
Chickpea and Cucumber Tahini Salad
Ingredients:
Hummus el Sham
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
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
