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| Hummus, or houmous, is an Eastern Mediterranean dip, very common in Lebanon, Egypt, and a number of other countries. A heavenly blend of chick peas, garlic... |  |
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| Yield | about 2 cups | |
| Time | 10 minutes (+ chickpea soaking and cooking) | |
| Tools | food processor or potato masher and bowl | |
| Ingredients |
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| Directions | Place the cooked chickpeas (it’s ok if they’re still warm) in the food processor along with the garlic, lemon juice, and water. Process for about a minute, until smooth. If too thick, add more water.
Stir in the tahini and spices, taste, and add more lemon juice/tahini/cumin/paprika as appropriate. Spread the hummus into a shallow bowl, drizzle with olive oil, and garnish with lemon slices, minced parsley, and a drizzle of olive oil. Serve chilled, with warm pita bread and/or fresh vegetables. |
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| Notes | Hummus is eaten in many different countries, so there are a lot of variations, especially in spices. Experiment to find what you like best.
This basic hummus recipe can be jazzed up with just about anything – spinach, olives, peppers... – see my page of hummus variations for ideas. |
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Filed in Appetizers & Side Dishes, Dips, Flexible Recipes, Greek Recipes, Middle Eastern Recipes, Summer, Vegan
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| Laura K. Lawless All Rights Reserved. About The Veggie Table |
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