Moti’s Famous Hummus- A Taste of Iraq

Hummus is a popular Middle Eastern dip or spread, made from cooked chickpeas and blended with tahini, olive oil, lemon juice, salt, and garlic. The dish itself dates back to the 13th century, where the earliest records show a recipe in a cookbook in Cairo. Since then, hummus has grown to be a popular appetizer around the Middle East and the rest of the world. It’s usually served on flatbread, such as pita. Traditionally, it is served as a part of a meze, or accompanying chicken, fish, eggplant, or the traditional falafel on the side.Hummus has many modern variations, and is sometimes served with tortilla chips or crackers as an appetizer before meals. Although there are now many store-bought varieties, the best is still the traditional homemade recipe.This particular renowned recipe is that of Mordehai Zadik, or Moti for short. Originally from Iraq, he specializes in Middle Eastern Fusion cuisine. For over half a century Moti has been cooking both traditional Iraqi recipes, and those with a modern twist. He now has his own video podcast, MoTV. More information on Moti and his recipes can be found at http://www.sooogood.org/, but in the meantime here is one of the most popular hummus recipes out there. It’s quick and easy, but provides a great ethnic flare to your meal.For the recipe: Hummus (Mediterranean Garbanzo bean dip)Ingredients:•1/2 pound of dry chickpeas, soaked overnight•1/2 cup of Tahini (sesame paste)•3-4 cloves of fresh garlic•1 pepperoncini and brine from jar•1 whole lemon's lemon juice•1 oz. water• Spices: cumin, corriander, salt, chilis, paprika, etc. to tasteMethod: Directly from Moti himself.This is the best hummus recipe you'll ever try. First you take the chickpeas (garbanzo beans) and soak them overnight. Then boil them for about 35–40 minutes until soft; strain them and put aside. If you want you can also buy them in a jar or can from the supermarket—just don't tell anyone!In a food processor or blender add about 1 oz. of water (a splash) and all the remaining ingredients, puréeing them until they make a thick Tahini paste. Put a couple of tablespoons aside to use for plating at the end.I add the garbanzo beans to the mix and purée again. You just have to taste the hummus recipe to see if it's right, and if it's too thick add more water, pepperoncini brine, or lemon juice. When it's "sooo good" you know you've done it right!Here’s an instructional video from Moti, if you’re still having trouble!http://ow.ly/njjVt