Hummus Kasa

Period hummus is very hearty.  This  is not the usual 5 ingredients and smooth hummus that many are use to today.  Period hummus walks into a room and demands the best spot on the table because it can stand on it’s own as a meal!

Translation:

Take chickpeas and pound them fine after boiling them.  Then take vinegar, oil, tahineh, pepper…mint, parsley dry thyme, walnuts, hazelnuts, almonds, pistachios, Ceylon cinnamon, toasted caraway, dry coriander, salt, salted lemons and olives.  Stir it…

Medieval Arab Cookery p. 383.

Ingredients;

1 can chickpeas   (roughly blended…unless you reaaaaly want to chop them by hand)

1 C tahineh

1/3 C vinegar

1/3 C olive oil

1/2 tsp each of dried mint, thyme, cinnamon, caraway, coriander, salt, black pepper

1 tsp parsley

¼-1/3 C walnuts, almonds, pistachios (roughly chopped)

1 preserved lemon (salted and stored in olive oil)

My Redaction:

Once all the ingredients are assembled the rest is pretty easy.  The nuts are roughly chopped, the garbanzo beans have been blended, the spices assembled, oil and vinegar assembled, and the preserved lemon roughly chopped as well.

Once everythign is on hand, put into a bowl and stir.  Today’s palate may prefer the smoothness of everything blended into a paste however that is not quite period.  Things were a tad more chunky.  I put all these ingredients into a bowl then stirred everything till the tahini was well blended.  Why did I base my blending on the tahini?  Well…try string peanute butter into a mix.  If the peanut butter is not mixed well there are lumpy parts instead of a tasty blend of spices.

Here is the blended lumpy full meal hummus with a little olive oil and mint.  It’s happy to see you!