Hummus Recipe by Shane Delia
Hummus is one of my favourite Middle Eastern dips. I had it at just about every meal when I was visiting Jordan and Dubai. I'm sharing a Hummus recipe that I found in a cookbook by Shane Delia that was given to me recently by TLC (Starhub Channel 427).
Hummus (serves 4 to 6)
(Recipe by Chef Shane Delia – reproduced with permission from TLC)
Ingredients
- 500 g tinned chickpeas, rinsed and drained
- 200 g Tahini paste
- 3 cloves garlic, peeled
- 150 ml fresh lemon juice
- 1 tablespoon flaked sea salt
- 50 ml olive oil
- 200 ml hot water
- Sumac (a tangy not in this recipe but I like to add some to Hummus)
Method:
1. Blend the chickpeas in a food processor.
2. Add the remaining ingredients and blend until smooth.
3. Taste and adjust the seasoning if necessary.
Optional: Sprinkle some Sumac on top just before serving.
Notes from SFF:
My friends loved the Hummus! A few of them have asked me for the recipe. This is a great dip for parties or a healthy snack when you're feeling peckish in the office.
Sumac is a tangy spice that I love because of its tart yet smooth berry-like flavour. While visiting Jordan, I asked our guide why Sumac was used to top just about every plate of Hummus that I encountered. He told me that Sumac was often paired with Hummus to help ease any stomach discomfort that may arise from the "gas" that builds up after eating chickpeas. Add some Sumac the next time you have some Hummus for a tangy touch, I personally think it works better than Paprika as a topping for Hummus.
Maha by Shane Delia
Middle Eastern Home Cooking
This cookbook was named after Shane Delia's wife and his restaurant in Melbourne. One of my Instagram friends told me that she absolutely loves the food at the restaurant. I have to visit Maha when I next visit Melbourne but for now, I shall just have to watch his TV show and try out the recipes in the cookbook. Catch Shane Delia's Spice Journey at 7 pm on Tuesdays with repeat telecasts at 10 am every Wednesday and Sunday.
PS: Thank you, TLC, for giving me the cookbook.
