Hummus

Hummus
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Servings Prep Time
6serves 20minutes
Cook Time
25minutes
Servings Prep Time
6serves 20minutes
Cook Time
25minutes
Hummus
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
6serves 20minutes
Cook Time
25minutes
Servings Prep Time
6serves 20minutes
Cook Time
25minutes
Ingredients
Units:
Instructions
  1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
  2. Taste and adjust the seasoning (I often find I like to add much more lemon juice).
  3. Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and parsley

Recipe Notes

Contributor: Samira Kattouch, 73
Place: Battir, Palestine
Personal Background:
Housewife

Recipe’s Personal Background How did you learn this recipe? I learned it from my mother.
Is there some memory/historical event connected to this recipe? Cooking this recipe is very cheap, so it links to the nutrition of poor people during hard times.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? No.
Mediterranean Background Any tradition this receipe is connected to? If yes, which one? Can you describe it? It is eaten mainly for breakfast.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? It’s very spread during the local Eggplant Festival.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?

It is very common in our region. It’s also widespread in Egypt.
Season (season this food is linked to) It is eaten through the whole year.
Ingredient Nutritional Importance Health Benefits
Chickpea Source of protein with low caloric value. High content in fibre, folate, iron, zinc and vitamin E. It shows benefits in the control of cholesterol levels and prevention of type II diabetes, cancer and obesity.
Garlic Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium. Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
Olive oil Source of mono-unsaturated fat. It contains vitamins E and K. The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? It is considered relaxing. It is beneficial for the stomach.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base? Garbanzo comes from the Fabaceae Family and is sometimes called “Egyptian pea”.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?

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