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… Hummus recipe
Yield about 2 cups
Time 10 minutes (+ chickpea soaking and cooking)
Tools food processor or potato masher and bowl
  • 2 c chickpeas, soaked and cooked or canned, drained and rinsed
  • 3 cloves garlic, minced
  • 3 T lemon juice
  • ¼ c water
  • 3 T tahini
  • ½ to 1 t cumin
  • ½ t paprika
  • Optional garnish: chickpeas, olive oil, parsley, lemon slices
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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