|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…|
|Yield||about 2 cups|
|Time||10 minutes (+ chickpea soaking and cooking)|
|Tools||food processor or potato masher and bowl|
|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.
Serve chilled or at room temperature, with warm pita bread and/or fresh vegetables.
|Notes||* Hummus is eaten in many different countries (although contrary to popular belief, Greece is not one of them). There are a lot of variations, especially in spices, so 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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