Hannah Casey grew up in Ohio but moved to Dubai, UAE after graduating from the Ohio State University. Hannah and I went to Perrysburg High School together and I’ve kept up with her expat adventures and exciting travels through the great photos she posts on social media. I recently reached out to Hannah and asked to interview her about Dubai, life in the Middle East, and some of her other travel experiences.
When talking to Hannah, one of the things she mentioned that she would miss about Dubai was Arabic cuisine, especially the hummus. She explained how hummus is basically a food group in the Middle East and she would miss having access to some of the best hummus in the world. However, she mentioned, that she had practiced her hummus making skills and had developed her own recipe. I asked Hannah to share this recipe so we too can get a taste of life in Dubai.
Hannah in front of the Burj al Arab in Dubai
Hannah’s recipe, which I coined Emirati Hummus, is fairly traditional but the addition of paprika gives the hummus a pretty color, without an overpowering paprika flavor. She gives great advice on how to achieve the perfect consistency and suggests playing with the hummus recipe to make it your own.
From Hannah:
“From my experiences living in the Middle East and eating a lot of hummus, I’ve found that people tend to be very particular about their hummus. Some people prefer creamy to the point of soupy and some prefer it with more texture. While I like both, I definitely prefer my own hummus to be “crunchier” (this is misleading as chickpeas are not hard like peanuts, but you get the point). This recipe is very simple and therefore can be modified to fit your taste. If you’re not a huge fan of the first batch, experiment with the ingredients. Hummus is no exact science and it’s difficult to ruin. You may prefer it more lemony and less garlicky or vice versa. Play around until it’s yours. I am still perfecting my recipe and each batch is a little different. Have fun with it and enjoy!”
And my favorite piece of advice from Hannah:
” The juice that chickpeas are canned with smells remarkably like cat food. This is normal – rinsing them eliminates the smell.”
That kind of advice only comes from a true hummus lover.
Yields 1 Quart A traditional hummus recipe from Dubai, United Arab Emirates. 20 min Ingredients 1 Can (15 ounces) Chickpeas or Garbanzo Beans 1/4 Cup Freshly Squeezed Lemon Juice (about 1-2 large lemons) 1/4 Cup Tahini 1/2 - 1 Garlic Cloves, minced 2 Tablespoons Olive Oil 1 Teaspoon Kosher Salt 1 Teaspoon Paprika (plus more for serving) 3 Tablespoons Water Instructions Open can and drain in a small gauge sieve or colander. Rinse the chickpeas with water. Set aside. Variation: If you prefer very creamy hummus, you may want to shuck the chickpea skins. To do this, submerge them in water then rub the skins away. Strain the husks with a small pasta skimmer. Drain the remaining beans and set aside. I prefer chunkier, so I keep the skins on. For best results, it is essential to whip the tahini first. In a large food processor, combine lemon juice and tahini. Process for 30 seconds, then scrape down the sides of the bowl with a spatula. Process for 30 seconds more. Add the olive oil, minced garlic, salt, and paprika to the mixture. Process for 30 seconds, scrape sides and bottom of bowl, then process 30 seconds more. Add half of the rinsed/drained chickpeas to the processor and process for 1 minute. While processing, add 1 tablespoon of water. Add the rest of the chickpeas (if you have a funnel on your processor, you can do this while it is on). Continue processing and add the remaining water. Process on high until desired texture is reached. Sprinkle with paprika and serve. Variation: Depending on taste, you may want to serve with a drizzle of olive oil. I recommend using a high quality extra virgin olive oil . Store covered or tightly wrapped in a plastic container and refrigerate for up to 7 days. Notes From Hannah: From my experiences living in the Middle East and eating a lot of hummus, I’ve found that people tend to be very particular about their hummus. Some people prefer creamy to the point of soupy and some prefer it with more texture. While I like both, I definitely prefer my own hummus to be “crunchier” (this is misleading as chickpeas are not hard like peanuts, but you get the point). This recipe is very simple and therefore can be modified to fit your taste. If you’re not a huge fan of the first batch, experiment with the ingredients. Hummus is no exact science and it’s difficult to ruin. You may prefer it more lemony and less garlicky or vice versa. Play around until it’s yours. I am still perfecting my recipe and each batch is a little different. Have fun with it and enjoy! Source: Hannah Casey
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Be sure to read the full interview with Hannah found here.
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