Hummus

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
  • rubber spatula
  • shallow bowl
Ingredients
  • 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 everything but garnish in the food processor and process for about a minute, until smooth. If too thick, add more water.

Taste and add more lemon juice/tahini/cumin/paprika as appropriate.

Spread the hummus into the 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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Hummus

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