I have spent some amazing time with The Royal family of Kuwait and have also had the fortune of dining with them every week in their palatial homes. Falafel, Hummus, babaghanoush, muttabel , have been an unmissable part of their dinner tables. Over the years, I had eaten plenty, but this spread would possibly have the most lasting memory.
For the un-initiated, Hummus come from the Arabic word for Chickpeas which forms the core of this dish. The earliest links of this recipe guide us to ‘Hummus bi Tahini’ which means Hummus with Tahini. Tahini is a fine white sesame paste which is added for flavour and finesse. It is a Levantine preparation which is spread over Middle East, gulf and Emirates which is made using boiled chickpeas, lemon juice, olive oil, garlic and blended with Tahini. Hummus has been connected to the Ayyubid Sultan, Saladin, and according to some food historians he first prepared it as a cold dip!
This is classically served with a fritter made with raw chickpeas or fava beans and /or a combination of both! The combination of these two go amazing as a combination with some pita breads and pickled vegetables. A much recent addition to the food world trivia leads to its Coptic Egyptian origin. It has recently been proposed via the unattested phrase *pha la phel (Φα Λα Φελ), meaning “of many beans” that could justify the use of many beans in varying combinations. One theory also takes us to the beans-mix replacing meat during Lent but this could be just a made up story.
Nevertheless, whatever the stories of origin, here is my version of this classic combination just for you and add an International feel to your party with this Middle Eastern delicacy. So enjoy each bite of delicious falafel dipped into hummus and satisfy your taste buds.
2 cups soaked and boiled chickpeas
1 cup sesame seeds
1 cup olive oil
3-4 garlic pods
Salt to taste
1 tbsp extra virgin olive oil
Fresh coriander springs
A few boiled chickpeas
1 cup soaked chick peas
1/2 cup parsley
1/4 cup coriander
1 medium onion mince
3 garlic pods
3/4 tbsp cumin
Salt to taste
1/2 tsp soda bi carb
Oil for frying
– Blend together boiled and strained chickpeas, sesame seeds, olive oil, garlic, salt and lemon juice
– Place the hummus in a bowl and pour some fine quality of olive oil and place it in refrigerator for an hour
– Add chickpeas, parsley, coriander, chopped onions,garlic, cumin seeds, salt and soda bi carb and grind it together.
– Mix the mixture properly
– Heat oil on a medium flame and shape the mixture into a Pattie and fry them in the oil. Assemble it together and the Falafel & Hummus is ready to be served!
For the video version of this Classic delicacy, here is a quick link from my popular show- The Bombay Chef | Rajshri Food | Chef Varun Inamdar