Ahmed's Hummus and Ful: Savoury Middle Eastern dips

Savoury Middle Eastern dips: Hummus and Ful

Hummus is a puree of chickpeas and tahina.

Ful is similar to hummus but made of the darker ful (broad beans). It is very popular in the southern Levant and Egypt. Buy the ‘Palestinian recipe’ tins of ‘ful medammes’ from your local oriental supermarket.

Both are made in a similar way, so there is just one method

 

Hummus:

Chickpeas - 1 tin

Tahina (sesame seed paste)

Garlic to taste

Chilli – 1 or 2 if you like (optional)

Lemon

Salt

 

Ful:

Ful Medammes (Palestinian recipe)

- 1 tin

Tahina (sesame seed paste)

Garlic to taste

Chilli – 1 or 2 if you like (optional)

Lemon

Salt

Cumin

  1. Crush garlic in a pestle and mortar with some salt (not too much if the chickpeas were tinned in brine), add the chopped chillies.
  2. Heat the hummus/ful in its can, drain (reserving liquid) and add to the garlic mixture, mashing together well. Use some of the liquid to keep the mixture soft, to your liking.
  3. Then add a tablespoon of tahina (or more to taste) and mix well.
  4. Add the juice of half a lemon. The lemon is necessary to thicken the tahina and whiten the mixture.  Turn out into a shallow bowl.
  5. Decorate with parsley, olives, etc as available.

 

NB: The whole process can be done in a liquidiser but the taste will not be the same – and beware of making it too smooth.

 

Source: Ahmed Younis

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