- Ready in: 5 minutes
- Serves: 12
- Complexity: very easy
- kcal: 23
- 500 g garbanzo beans, drained, reserve liquid
- 60 g fresh jalapeno pepper, sliced
- ½ tsp ground cumin
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp SIDS CRAZY LEMON
- 1 tbsp rice bran oil
In a blender or food processor, combine garbanzo beans, jalapeno, SIDS CRAZY LEMON, cumin, lemon juice, oil, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth.
History: Many cuisine-related sources describe hummus as an ancient food, or connect it to famous historical figures such as Saladin. Indeed, its basic ingredients—chickpeas, sesame, lemon and garlic—have been eaten in the region for millennia. But in fact, there is no specific evidence for this purported ancient history of 'hummus bi tahina'. Though chickpeas were widely eaten in the region and they were often cooked in stews and other hot dishes, puréed chickpeas eaten cold with tahini do not appear before the Abbasid period in Egypt and the Levant.
The earliest known recipes for a dish similar to 'hummus bi tahina' are recorded in cookbooks published in Cairo in the 13th century.