EgyptianEgyptian Hummus el-Sham (Hot Chickpea Drink)
Soaked chickpeas simmered until very soft, then seasoned in their broth with tomato, garlic, cumin and hot chili and served hot in glass cups with lemon. The warming street-cart drink of Egyptian winter and Ramadan nights.
- Prep:
- 10 minutes
- Cook:
- 1 hour and 50 minutes
- Waiting:
- 8 hours (Soak the chickpeas for 8 hours or overnight.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking
8 hoursSoak the chickpeas in plenty of cold water for 8 hours or overnight, then drain them.
Success cuePlump chickpeas twice their dry size.
- 02
Cooking
1 hour and 35 minutesGentle simmerPut the chickpeas in a pot with the 1.5 liters of water and the baking soda, bring to a boil, skim the foam and simmer for 80 to 90 minutes, until very soft.
Success cueChickpeas that crush easily between two fingers.
- 03
Seasoning
10 minutesGentle simmerStir the tomato passata, crushed garlic, half of the cumin and hot chili powder and the salt into the chickpeas and their broth and simmer for 10 minutes.
Success cueA light orange-red, well-seasoned broth.
- 04
Serving
3 minutesLadle the hot chickpeas with their broth into glass cups, add the lemon juice and sprinkle with the rest of the cumin and hot chili powder. Serve hot with a spoon.
Success cueHot chickpeas in plenty of broth with a sprinkle of chili and cumin.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
A pinch of baking soda softens the chickpea skins so they cook evenly and melt in the mouth.
- • Keep plenty of broth: hummus el-sham is drunk as much as it is eaten.
- • Add the lemon in the cup, not in the pot, so it tastes fresh.
Common mistakes
- • Cooking unsoaked chickpeas, which stay hard.
- • Letting the broth reduce too much; it should stay brothy.
- • Boiling the lemon juice in the pot, which dulls its taste.
Substitutions
- • Instead of chickpeas: 2 cans of chickpeas (480 g drained), simmered for 15 minutes in 1 liter of water
- • Instead of tomato passata: 2 tablespoons of tomato paste
- • Instead of hot chili powder: a chopped fresh green chili
Serving ideasServe hot in glass cups with lemon halves on the side.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Is hummus el-sham a drink or a soup?
In Egypt it is served in cups from street carts: you eat the chickpeas with a spoon and drink the hot broth.
Can I use canned chickpeas?
Yes. Rinse them and simmer them for 15 minutes in 1 liter of water before seasoning.
How spicy is it?
As spicy as you like. Start with a pinch of hot chili powder and add more in the cup.
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