2 x gloves of garlic (I didn’t chop my finely enough first time)
Put all the above ingredients into a bowl and blend together with a hand blender, top with paprika for a little bit of a kick.
Hummus is a Levantine Arab food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular throughout the Middle East and in Middle Eastern cuisine around the globe.
The English word hummus comes from Turkish humus meaning the hummus food dip or spread, which in turn comes from Arabic حمّص ḥummuṣ, in turn derived from ḥimmaṣ “chickpeas”. The earliest known attestation for hummus in English is in 1955. Spellings of the word in English can be inconsistent. Among the spellings are hummus, hummous houmous, hommos, humos, hommus, hoummos, etc. The spelling humus is generally avoided in English as it is a homonym of humus (organic matter in soil), though this is the usual Turkish spelling and the Oxford English Dictionary indicates the word entered the English language from Turkish.
The complete name of the prepared spread in Arabic is حمّص بطحينة ḥummuṣ bi ṭaḥīna which means “chickpeas with tahini”.
Many cuisine-related sources describe hummus as a very ancient food, or connect it to famous historical figures such as Saladin. Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia.
But in fact, there is no specific evidence for this purported ancient history of hummus bi tahini.Though chickpeas were widely eaten in the region, and they were often cooked in stews and other hot dishes, puréed chickpeas eaten cold with tahini do not appear before the Abbasid period in Egypt and the Levant.
The earliest known recipes for something similar to hummus bi tahini date to 13th century Egypt. A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kitāb al-Wusla ilā l-habīb fī wasf al-tayyibāt wa-l-tīb; and a purée of chickpeas and tahini called hummus kasa appears in the Kitab Wasf al-Atima al-Mutada: it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight,which presumably gives it a very different texture from hummus bi tahini.
The earliest known documentation of hummus in the modern form comes from a late 19th-century text; and it appears it was unknown outside Damascus at that time.