Best Easy Hummus is a Sudanese take on the easiest and creamiest hummus ever.

Best Easy Hummus

By Sue Lau | Palatable Pastime

Best Easy Hummus is my recipe of the day with the blogging group Eat the World. We gather on the tenth day of the month at ten a.m.  to share a recipe from a different country that we haven’t  “been to yet”,

This month we are off to Sudan, an African nation whose cuisine is rich in Muslim tradition.

Among the foods they eat are sesame, legumes (such  as  chickpeas) and  spices that include cardamom among others. You will find foods that are similar to Middle Eastern nations such as Egypt and Lebanon, as well as foods more influenced by the area around Africa.

Eat the World: Destination  Sudan

Check out all the wonderful Sudanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Palatable Pastime Best Easy Hummus (You are Here!)
Magical Ingredients: Sudanese Tamia
A Day in the Life on the Farm: Sudanese Peanut Stew
Pandemonium Noshery: Kamounia – Sudanese Beef
Sneha’s Recipe: Gurasa – Sudanese Flatbread
Amy’s Cooking Adventures: Red Lentil Soup (Sudanese Addas)
Culinary Adventures with Camilla: Basbousa and Karkadé
Making Miracles: Sudanese Rice and Potato Goulash
Kitchen Frau: Peanut Butter Creamed Spinach and Sudanese Peanut Butter Meringues

Making the Best Hummus

I decided to share my recipe for creamy hummus with you, since it fits perfectly into the Sudanese food culture. Creamy and smooth, it truly is  best, and done easily with the help of a modern food processor. No  hand grinding here.

You will notice that I insist on removing the skins  from the chickpeas and this is for good reason.

I know. You are going  to encounter people who say you don’t need to bother with the few extra minutes it takes. Perhaps you are that person. Just let me say without further ado, that I can tell whose hummus is made with skins or without in blind taste tests.  And that’s all you need to know.

If you truly want “best” (hummus that slips like silk  over the tongue), ditch the skins. They pinch off easily. They are gross. I always look at them and think  about the xenomorph alien in the Ridley Scott film dropping it’s nasty skin on someone’s head.  Or even other nastier things I will not utter. Ditch them.

Whiz the rest in a frenzy in the processor. Then  grab your crackers or flat bread and enjoy. The end.

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Best Easy Hummus

Sue Lau

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Prep Time 15 minutes mins

Course Appetizer

Cuisine African, Middle Eastern

Servings 2 cups

Equipment

• Food Processor

Ingredients

  

1x2x3x

• 15 ounce can chickpeas rinsed and drained
• 6 tablespoons tahini
• 2 tablespoons minced garlic
• 2 teaspoons ground coriander
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 3/4 cup extra virgin olive oil
• olive oil and sesame seeds (optional garnish)

Instructions

 

• Pinch off skins from chickpeas and discard.
• Place chickpeas in the food processor with all the ingredients except the olive oil and run until mixture is fairly smooth.
• With food processor running, stream olive oil into the chute and continue until the hummus is very smooth and creamy.
• Drizzle with olive oil and lightly sprinkle with sesame seeds, if desired.

Notes

From the kitchen of palatablepastime.com

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