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)
- food processor or potato masher and bowl
- rubber spatula
- shallow 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
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.
* 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.
Abbreviations | Conversions | Cooking tips