Gateway to Gastronomy: Homemade Jordanian hummus 

In our Gateway to Gastronomy column, writers are given the chance to share their favourite recipes!

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I grew up eating hummus in Jordan when I moved there as a kid. It’s not a dish exclusive to Jordan. It’s enjoyed across South-Western Asia and North Africa (SWANA). When I was in Jordan, you’d simply buy hummus platters topped with olive oil and maybe some paprika or pickles from local falafel shops or delis. We didn’t think twice about making hummus ourselves in the city. 

It was only when our family moved back to Edmonton that we had to learn to make this classic Arab delicacy. The convenience of it being readily available (at a good price) was not a luxury we could enjoy. 

Whether you use it as a dip or spread, here is the hummus recipe that my mother taught me. 

Homemade Hummus 

Ingredients

• 2 cups of dried chickpeas 

• 1 lemon (juiced)

• Salt (preferred to taste)

• ½ cup of tahini paste 

• Pinch of baking soda 

Directions

1. Soak the chickpeas in a bowl of room-temperature water overnight. Cover the bowl in plastic wrap and leave it on the counter. 
2. In a pot large enough to hold the chickpeas, boil in water with a pinch of baking soda. You should observe the outer layer of the chickpea peeling. Shut the heat when the chickpea is soft. For best results, the skin should be completely removed from all the chickpeas. 
3. Strain the peeled chickpeas from the water and add to a food processor. 
4. Add the tahini paste, the lemon juice, and the preferred amount of salt to the food processor. Turn on, and blend till the hummus turns smooth and creamy. 
5. Serve with desired toppings. Olive oil is the classic SWANA way!