Algerian Hummus, Purée de Pois Chiches

On the Zadi family farm hummus was made with chick peas that we had grown and dried ourselves. We grow and dry our own fava beans as well.

Ingredients:

2 cups cooked chick peas
(soak overnight, drain and boil until tender, cooking times will vary)
2 tasses de pois chiches cuit

1/2 cup or more of extra virgin olive oil
1/2 tasse d'huile d'olive

Juice of one lemon
Jus de citron

2 cloves of garlic finely minced
2 gousses d'ail emincee

Salt to taste
Sel

Optional garnishes:
Garnitures optionelles:

Turmeric, paprika, fenugreek leaves and lemon wedges.
Curcumin, paprika, feuille de fenugrec frais, et quartiers de citrons

Traditional method:

1) Peel the cooked chick peas by gently rubbing them between your hands.You'll will noticed unpeeled skins floating to the top, discard.

2) Mash the garlic with a tablespoon of salt in a mortar and pestle until it forms a smooth paste.

3) Add the chick peas and mash with the pestle until smooth

4) Squeeze in lemon juice.

5) Beat in extra virgin olive oil, you may need more than suggested, until the mixture is light and fluffy.

6) Season with more salt to taste.

To serve drizzle more olive oil on top and sprinkle with spices if desired. I used a little of turmeric and paprika. Sprinkle with fresh herbs such as flat leaf parsley, coriander leaf or fenugreek leaves. You can also sprinkle with freshly ground cumin if desired.

Alternative method:

1) Puree the garlic with a little of olive in a food processor, add the peeled chick peas, pulse untill smooth. It can be processed in a blender, but you will probably need more oil or a little bit of water, the mixture will be a little looser.

Faster method:

1) Do not peal the chick peas, run through a food mill with the garlic.

Serve with lemon wedges if desired.

Fastest method:

1) Pop open a can.

2) Use a food mill.

Note: Some cooks choose not to peal the chick peas at all and even find the skins desirable, if you choose not to peal the chick peas the finished product will be heavier and not as fluffy.

Algeria Algerian Cuisine Algerian Recipes Algerian Food Algerian dishes Cuisine Algerienne Recettes  Algerienne North African cuisine Maghreb Cuisine

Comments

[Karen]

Aha! I knew it, it's the mighty mortar and pestle which does the job.

I asked a Lebanese friend what implement was traditionally used to puree the chickpeas, before food processors were used. His reply was that he was traditional but not THAT traditional. Hehe! I was planning on using the coarse-woven bamboo trays we use to strain mung beans or the mortar and pestle next time I make hummous. Glad to see I am on the right track. :-)