Jordan A to Z: H is for … Hummus!

Mmmmmm …. hummus!

Nothing beats a nice bowl of fresh Jordanian hummus.  I’m not talking about the prepackaged stuff you buy at the supermarket in the States or Europe with it’s designer flavors and mispronounced name.  No, I am talking about the stuff that is a labor of love … whose beans have been soaked for hours and whose ingredients are just the essentials.  Never yellow or beige, or (egads!) orange … it’s off-white color accented by bits of green parsley or mint or purple sumac speak of careful handcrafting.  It is smooth and creamy, and perfectly balances the bitterness of tahini with the tang of lemon juice.  Mmmmm …. hummus!

A local feast of hummus, falafil, batata, ful, and khubz at Hashem's in downtown Amman.

Truly, once you have tried hummus in Jordan, you will never be satisfied with what is offered up as hummus elsewhere in the world.  What, you may ask, is the difference?  First and foremost I would have to say texture.  Jordanian hummus is smooth … never chunky.  You cannot over blend your chickpeas when making hummus.  To get it right you have to let it go on the food processor for 15, 20, maybe even 30 minutes.  I learned this from a guy who has been making hummus for two decades.  Every morning you can walk into his hole-in-the-wall shop and see his industrial grade mixer that looks more like an outboard motor than a food processor churning away at a huge vat of creamy delicious goodness.

The next thing that sets Jordanian hummus apart is simplicity.  Not to mix haram and halal … but it’s like the Bavarian purity laws restricting the number of ingredients for beer in Germany.  The best hummus is simply:

  • Chick Peas
  • Tahini
  • Lemon Juice
  • Olive Oil
  • Garlic

And maybe some salt.  Baking Soda is used in the soaking process … but it is not a main ingredient.  That’s all you need.  Jordanian hummus tends to have a lot of tahini flavor to it followed by lemon juice and very light on the garlic, if at all.  That’s it … no sun-dried tomatoes, or greek olives, or roasted red peppers, or whatever other nonsense makes it into supposedly “gourmet” hummus these days.

That’s not to say there are not variations on the theme when it comes to hummus in Jordan.  It’s just that the additional flavors tend to come from toppings and are not blended in with the hummus itself.

Hummus bi snobar (with pine nuts)

Hummus topped with pine nuts. Mmmmm.

Hummus bi lahme (with meat)

Hummus topped with meat (typically ground lamb or beef)

Hummus bi shawerma (with shawerma – my favorite!)

Hummus topped with lamb shawerma ... also possible with chicken.

It’s like the classic Reese’s Peanut Butter Cup commercial from back in the states, “Hey somebody put Shawerma in my Hummus!” “Hey, someone put Hummus in my Shawerma!”  Seriously you cannot go wrong with that combination.

Hummus in Jordan is also typically dressed with either olive oil, or a combination of olive oil and a citrus-jalapeno-garlic sauce that is amazing!

The last thing that sets Jordanian Hummus apart is it’s taste.  The flavor profile highlights the sesame of the tahini and the citrus from the lemons.  There should not be a “beany” flavor at all in the ideal bowl of hummus.

Jordanian Hummus at it's best!

Mmmmmm …. hummus!  If you are looking for the quintessential bowl of hummus in Jordan check out Hashem’s downtown (near the post office), Dream Restaurant in Ashrafiyeh (East Amman), or any of the Abu Jbara branches throughout the city.

Check out these other A to Z bloggers:

I’m trying to link to 5 other random A to Z bloggers when I have the time.  These are completely randomly chosen from the almost 2000 participants, so I can’t vouch for their content … but so far everything I have seen has been interesting.  Check them out if you have the time!

1278.
And this one is not random … don’t forget to stop by and see how Jim, my friend and fellow Blogger-in-Jordan, is doing on the A to Z Challenge at  The Left Wright Brain.  Rumor has it great minds think alike when it comes to what H stands for in the country of Jordan!
Advertisements

7 Responses

  1. Sorry for making you all hungry for hummus! Especially if you can’t get actual Jordanian Hummus where you live. Guess you’ll just have to come for a visit!

  2. Not sure what I enjoyed more the images or the blog. Well done on both counts 🙂

    • Actually … I couldn’t find my own hummus photos (except for the one of the spread at Hashem’s) so I had to borrow the others from other places online. Glad you enjoyed both the post and the pics … but I can only take credit for choosing the images. =)

  3. Jordanian hummus really is the best hummus I have ever had. I’m missing it so much now after reading your post.

  4. Oh man. Now I’m really hungry.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: