Mortar and Pestle Hummus

5 from 1 vote

Recreate a traditional mortar and pestle hummus, a dip that pays homage to the flavorful methods of our forebears. This rustic dip embodies authentic taste using ancient techniques.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Lebanese, Mediterranean, Middle Eastern

Diet: Gluten Free, Vegan

Servings: cups

Calories: 388kcal

Author: Janelle Hama

Ingredients

1½ cups Chickpeas cooked tender
3 cups Water for boiling the chickpeas
½ teaspoon Baking soda
¼ cup Tahini
¼ cup Lemon juice freshly squeezed, or to taste
⅛ cup Icey chickpea water see note 2.
½ teaspoon salt or to taste
1 Clove Garlic

Metric - US Customary

Instructions

Drain and rinse the canned chickpeas, then add them to a pot and cover with water and baking soda. Bring the water to a boil over high heat, then reduce the heat to low-medium.
Cook the chickpeas for 20-30 minutes until the skins start to fall off (see Note 1).
Let the chickpeas cool down and remove as many skins as possible.
Reserve ⅛ cup of the chickpea cooking water and place an ice cube in it (see Note 2).
Transfer 1½ cups of tender chickpeas to a colander and let them drain well.
1½ cups Chickpeas, 3 cups Water, ½ teaspoon Baking soda
In a mortar and pestle, add the garlic clove and salt and pound until the garlic is pulverized.
Gradually add the drained chickpeas, a little lemon juice, and a bit of the iced chickpea water, pounding the mixture until the chickpeas start to form a paste.
Continue adding the lemon juice and iced chickpea water incrementally, pounding until all the ingredients are used and the hummus reaches the desired consistency. Serve topped with your favorite garnishes.
Refer to the article above for tips on using a small mortar and pestle.
¼ cup Tahini, ¼ cup Lemon juice, ⅛ cup Icey chickpea water, ½ teaspoon salt, 1 Clove Garlic

Video

Notes

Note 1 - whilst canned chickpeas are cooked, they are best when they are super tender and the skins are falling apart. This is why they are boiled.

Note 2 - Keep some of the chickpea water from the pot that they were boiled in. Then place ice in the water, which will help the hummus to blend into a smooth consistency.

If you are using dried chickpeas, ensure they are cooked until super tender.

You may also like this hummus with basil.

Nutrition