"Pashmish Nokhod" or "Nokhod Pokhteh" in Farsi means "cooked chickpeas" it's the most similar dish to hummus I believe.
The dish is from Tabriz, capital of East Azerbaijan province in north east of Iran. The recipe is simple, soak the chickpeas overnight in water, the day after cook them with water, butter & salt. Then serve them with lime or vinegar. Some people mashed the chickpeas or mixed it with other spices. It used to be a famous dish in Northern Iran, mostly in bazaars and as a street food. But these days I think they prepare it mostly at home.
Hummus which is very similar to "Nokhod Pokhteh" is not that famous in Iran. You can find it rarely in restaurants but most of the people know about it and prepare it at home. At the end Iranian always have a jar of dry chickpeas in their kitchens and the preparation plus the taste is not unfamiliar for them.
My Hummus is rich, smooth & very simple. After preparing the it, you can play with other ingredients such as: lemon or lime, cumin, coriander powder, chili powder and tahini to find your own favorite blend. I usually separate my hummus in two containers; the first one I leave plain and in the other one I add lots of spices and chili. But most of the time I play with Iranian herbs and spices, something to remind me of home.
I have another beautiful recipe with black chickpeas if you interested click here: Black Chickpea, Barberry & Saffron Hummus | حموصِ نخود سیاه، زرشک و زعفران
Hope you like it as much as I did. :)
- 250 g dried chickpeas
- 2 teaspoon baking soda
- 220 g good quality tahini
- 2 lemon or lime juice
- 2 cloves of garlic
- good pinch of salt
- 100-120 g ice water
- The night before soak the dried chickpeas in cold water. They become double in size so be aware to soak them in plenty of water.
- The next day, drain the chickpeas, add them into a big pot along with the baking soda, on medium heat, stir them constantly for about 3-4 minutes.
- Add water, and bring the chickpeas to boil. Remove any foam and skins that float to the surface.
- It will take chickpeas about 30-40 minutes to cook. They should be soft and tender but not mushy. Drain the chickpeas.
- In a food processor, add the chickpeas (while still a bit hot/warm) and salt, blend for 1-2 minutes, then add the sliced (mashed or chopped) garlic, lemon juice and tahini. Blend until smooth.
- At the end add the ice-water and blend until you have very smooth and fine hummus.
- You can keep the hummus in container and in the fridge up to 3 days. Hummus become very thick after keeping it in the fridge so remember to remove it from the fridge at least 20 minutes before serving.