Hummus is the arabic word for Chickpeas, or Garbanzo beans. Hummus is traditionally eaten in all parts of the Arab world, and each region makes it a little differently. This is the Lebanese style hummus that we grew up eating, usually with pita bread. Have you ever had a hummus sandwhich? Cause if you haven’t you are missing out – big time. Hummus was definitely not popular as we were growing up, but now you find people eating hummus with everything, and you find it everywhere! You could pretty much walk into any grocery store and buy some hummus, but it probably won’t be as good as this recipe. Actually we’re confident it won’t, because nothing beats home made. Also, packaged hummus doesn’t taste anything like the hummus we know.
If you’re not convinced of the awesomeness that is Hummus, maybe this article can convince you. Heba outlines 10 reasons why you should eat chickpeas 🙂
You want to make your own hummus?
Just keep scrolling and we’ll show you how!
2 Cups prepared Chick Peas (boiled at home or canned)
2 Tsp Fresh lemon juice
1 Medium Clove Garlic
2 Tsp Tahini Paste
1/4 tsp Ground Cumin
1/4 tsp Salt
First you put your chickpeas in a bowl, and it has to be a bowl because you will be using an immersion blender.
Next, add your lemon juice (must be freshly squeezed, none of that bottled stuff).
Throw your garlic clove on top…
Using an immersion blender, blend it all up until it’s past-like.
Add your Tahini Paste (make sure to mix the contents of the jar as Tahini paste tends to separate) then blend again.
Lastly when you have no more chunks, and you have a smooth paste, add your cumin and salt.
Blend one last time, and then you’re ready to plate and serve.
Traditional Hummus Dish, with Paprika dusted over top and some Olive Oil
Serve with warm pita slices as part of your Mezza or a snack.
– You can make this in a food processor if you do not have an immersion blender. Follow the same steps, first pulsing the chickpeas, lemon and garlic and then adding the rest of the ingredients and blending until smooth.
– Cumin adds a depth of flavor, but hummus can definitely carry its own without it, what I’m trying to say is: If you’re not a fan of the cumin, you can omit it 🙂
– You can never go wrong with more garlic, so go ahead an add another clove if you want to.
Here are two variations that are sure to please the eyes, and the taste buds 🙂
Calculated using this recipe for two servings. In order to know the total for the entire recipe, or smaller servings just add or divide these numbers as needed. Olive oil is 40 calories a teaspoon, and can add a great flavor to the finished hummus dish 🙂
What other Hummus variations do you enjoy?
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