Hummus is a very nutritious smooth velvety dip made of pureed chickpeas, aka garbanzo beans, tahini, and lemon juice. Hummus is originally called hummus bil-tahini, which translates to chickpeas and tahini, sesame paste, but it became famous as Hummus. Its easiness and affordability made it a staple on the Arabian, specially Levantine, table.
Tatbeela is the tasty green pepper sauce you have tried over Hummus in that Arabic restaurant. It has a tangy slightly spicy taste that adds delicious pungent flavor to Hummus.
In this recipe of Hummus, and all other variations, the actual Hummus dip is made in the same manner. The difference is in the topping and/or the flavoring.
Preparation time: 10 minutes
Cooking time: 0 minutes
- 2 cups Hummus, see recipe
- 3 tablespoons whole chickpeas
- 1 small sweet green pepper
- 1 small hot green pepper
- 1 clove of garlic
- 1/4 cup lemon juice
- Pinch of salt
- In a blender, blend the hot and sweet pepper, the crushed garlic, the lemon juice, and salt.
- Put the Hummus in the serving bowl or platter, top it with the whole chickpeas, and drizzle with the green sauce.
- You can add an dash of olive oil if you like.