Jordanian Hummus Breakfast
A whipped chickpea–tahini plate with a measured lemon–garlic chili drizzle.
Preparation: 30 min · Cooking: 0 min · Total: 33 min · 2 servings
Ingredients
- 200 g Ready-to-eat cooked drained chickpeas, 170 g blend + 30 g garnish
- 70 g Commercial ready-to-eat tahini
- 2 tbsp Lemon juice, 1 tbsp blend + 1 tbsp drizzle
- Garlic clove — 1
- 1 tbsp Olive oil for finishing
- 30 ml Warm chickpea cooking/canning liquid, ready-to-eat
- 20 ml Potable ice measured as melted-water equivalent, OR same chilled water
- Green chili — 1
- Salt, to taste
Instructions
Prepare cooked ingredients
Use commercial RTE tahini and fully cooked RTE chickpeas. From the TOTAL 200 g drained chickpeas reserve 30 g clean garnish and 170 g for blending. Measure 30 ml warm, not steaming, cooking/canning liquid.
Use commercial RTE tahini and fully cooked RTE chickpeas. From the TOTAL 200 g drained chickpeas reserve 30 g clean garnish and 170 g for blending. Measure 30 ml warm, not steaming, cooking/canning liquid.
Split lemon and prepare drizzle
Reserve 1 tbsp of the TOTAL 2 tbsp lemon juice for blending and 1 tbsp for the drizzle. Wash chili; crush it with the peeled garlic clove and the drizzle lemon in a clean bowl.
Reserve 1 tbsp of the TOTAL 2 tbsp lemon juice for blending and 1 tbsp for the drizzle. Wash chili; crush it with the peeled garlic clove and the drizzle lemon in a clean bowl.
Blend the base
Blend 170 g chickpeas, 70 g tahini, the blending tablespoon lemon, 30 ml warm liquid and salt, checking from 2 minutes until smooth. Follow appliance liquid-temperature limits; never seal steaming-hot liquid in a blender cup.
Blend 170 g chickpeas, 70 g tahini, the blending tablespoon lemon, 30 ml warm liquid and salt, checking from 2 minutes until smooth. Follow appliance liquid-temperature limits; never seal steaming-hot liquid in a blender cup.
Blend the base: 120 seconds
Stop before adding ice
STOP the motor before opening. Use 20 ml potable ice measured by its melted-water volume only in an ice-rated appliance; otherwise use the SAME 20 ml chilled potable water instead, not both. Close the lid securely.
STOP the motor before opening. Use 20 ml potable ice measured by its melted-water volume only in an ice-rated appliance; otherwise use the SAME 20 ml chilled potable water instead, not both. Close the lid securely.
Whip until smooth
Blend again, checking from 1 minute until smooth and spreadable. The measured ice/water is one ingredient, not a guaranteed whitening treatment. Stop the motor before scraping with a clean spatula.
Blend again, checking from 1 minute until smooth and spreadable. The measured ice/water is one ingredient, not a guaranteed whitening treatment. Stop the motor before scraping with a clean spatula.
Whip until smooth: 60 seconds
Spread on a shared plate
Spread the hummus on one clean shared plate for the 2-serving base. For the fourfold batch use four comparable plates; this is hummus, not a layered bread/yogurt fatteh.
Spread the hummus on one clean shared plate for the 2-serving base. For the fourfold batch use four comparable plates; this is hummus, not a layered bread/yogurt fatteh.
Finish with the reserved garnish
Add the reserved 30 g chickpeas FROM the total, the prepared garlic–chili–lemon drizzle and 1 tbsp olive oil. No extra chickpeas, bread, yogurt or pine nuts are included.
Add the reserved 30 g chickpeas FROM the total, the prepared garlic–chili–lemon drizzle and 1 tbsp olive oil. No extra chickpeas, bread, yogurt or pine nuts are included.
Serve or refrigerate
Serve promptly in 2 catalogue shares; cover and refrigerate leftovers within 2 hours at 4°C or colder, or 1 hour above 32°C. Use within 2 days or an earlier ingredient label date.
Serve promptly in 2 catalogue shares; cover and refrigerate leftovers within 2 hours at 4°C or colder, or 1 hour above 32°C. Use within 2 days or an earlier ingredient label date.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Keep covered at 4°C or colder and use within 2 days, never past an earlier label use-by date. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Serve cold or as directed; do not repeatedly warm and chill.
About this recipe
A whipped chickpea–tahini plate with a measured lemon–garlic chili drizzle.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.