Hummus Bahrainiya (Bahraini-Style Hummus)
The Quirky Foodster Team
Ingredients
- Canned chickpeas, drained (liquid reserved) — 400 g (14 oz)
- Tahini paste — 60 g (1/4 cup)
- Garlic cloves — 2
- Fresh lemon juice — 3 tbsp
- Reserved chickpea liquid or water — 3 tbsp
- Salt, or to taste — 1/2 tsp
- Olive oil, plus extra for drizzling — 2 tbsp
- Ground cumin — 1/2 tsp
- Paprika, for garnish — 1/2 tsp
- Pine nuts, toasted, for garnish — 1 tbsp
- Fresh parsley, chopped, for garnish
Method
- Add the chickpeas, tahini, garlic, lemon juice, reserved liquid and salt to a food processor.
- Blend for 2-3 minutes, scraping down the sides, until completely smooth and creamy, adding more liquid if needed.
- Stir in the ground cumin and blend briefly to combine.
- Spread the hummus onto a shallow plate, creating a shallow well in the centre with the back of a spoon.
- Drizzle generously with olive oil, sprinkle with paprika, scatter over the toasted pine nuts and parsley before serving.
Introduction: Hummus is a widely loved appetizer throughout Bahrain, often served as part of a larger spread of small dishes at the start of a meal.
Cultural Background: Hummus is a widely loved appetizer throughout Bahrain, often served as part of a larger spread of small dishes at the start of a meal. The Bahraini version leans slightly tangier and creamier than some regional variants, finished generously with olive oil, paprika and toasted pine nuts.
Tips: – Blending for longer than expected is the secret to ultra-smooth hummus. – Toast the pine nuts in a dry pan over low heat for just 2-3 minutes, watching closely as they burn quickly.
Variations: – Top with sauteed minced meat for a heartier version called Hummus bil Lahm. – A drizzle of pomegranate molasses adds a tangy, festive touch.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Best served cold or at room temperature; no reheating required.
Nutrition: Per serving (approx.): 180 kcal, 6 g protein, 15 g carbohydrates, 11 g fat, 4 g fibre.
FAQs:
Q: Why is my hummus grainy?
A: This usually means it needs more blending time or a little extra liquid; keep blending in short bursts while scraping the sides.
Q: Can I use dried chickpeas instead of canned?
A: Yes, soak 150 g (3/4 cup) dried chickpeas overnight and boil until very soft, about 1 hour, before blending.
- Canned chickpeas, drained (liquid reserved) — 400 g (14 oz)
- Tahini paste — 60 g (1/4 cup)
- Garlic cloves — 2
- Fresh lemon juice — 3 tbsp
- Reserved chickpea liquid or water — 3 tbsp
- Salt, or to taste — 1/2 tsp
- Olive oil, plus extra for drizzling — 2 tbsp
- Ground cumin — 1/2 tsp
- Paprika, for garnish — 1/2 tsp
- Pine nuts, toasted, for garnish — 1 tbsp
- Fresh parsley, chopped, for garnish
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