Pronounced “HOOM-uhs”, this is a Lebanese staple made weekly for my healthy snack cravings. Growing up in a Lebanese household, hummus was whipped into perfection on a weekly basis, served along with our meals. Contrary to the store-bought ones, it’s simply and deliciously made. With just a few ingredients, you’re definitely getting more for your buck, refraining from consuming an over processed product.
Personally, I stick to the original hummus, but there are times when the whimsical side of me dabbles and experiments with other flavors: pesto, sundried tomatoes, jalapeño, smoked chipotle, spinach, roasted garlic, and fried onion. Simply add any “extra” ingredients once the original hummus is whipped. Enjoy!
- 15-16 oz Garbanzo Beans
- ½ cup Water
- 1 Garlic Clove
- 1 tsp Kosher Salt
- ⅓ cup Lemon Juice
- ⅓ cup Tahini Mix well if oil is sitting on top
- Olive Oil
- Paprika optional for finishing
- Za'atar optional for finishing
- Pinenuts optional for finishing
- Smash garlic and add to food processor or blender, along with the salt, lemon juice and tahini, then process.
- If too thick, add some water. Taste to check for seasoning.
- Spoon hummus in a bowl or serving dish. Use the back of a spoon to spread the hummus over to create a little well ("canal"). Sprinkle some paprika, za'atar, and toasted pinenuts along with a few of the chickpeas, and pour extra-virgin olive oil in the center canal formed. Serve with warm pitas, pita chips, carrots, peppers, or snap peas.For various hummus flavors, process the following with the hummus mixture: roasted peppers, spinach, avocado, herbs, or caramelized onions.