Hummus is a spread well known and eaten in the Middle East. But over the years it has become wildly popular in other countries too! Hummus is the Arabic word for chickpeas and these legumes are the star of this tasty spread! If you haven’t tried it you should. It’s a delicious appetizer or an accompaniment to a meal. It’s usually served on pita or flatbread but we like to dip veggies in it! YUM! Hummus is so easy to make with pantry items and homemade tastes so much better than the flat, pasty stuff that comes in a plastic container!
This recipe is not rocket science. You can tweak it a little and not hurt the integrity of the hummus. Try using another legume or add some mayonnaise or cream cheese to make it a little lighter. How about adding chopped green onions or chives to hummus? Let’s add a little bacon, tzatziki, feta, olives or artichokes. Now you’re talking!
Experiment with other ingredients until you come up with a flavor profile you love!
- 2 cup canned chickpeas, drained and liquid reserved
- 1/2 cup tahini paste (sesame paste) with some of the liquid
- 1/4 cup good olive oil, extra to drizzle on top
- 2 fresh garlic cloves, peeled
- 1 TBS ground cumin
- Juice of 1 lemon (I use another juice of 1/2 lemon because I love that lemony flavor)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 TBS paprika, for garnish
- Handful of fresh flat-leaf parsley, chopped for garnish
- Put all the ingredients except paprika and parsley in a food processor. Pulse until smooth. If the ingredients are having a hard time combining, add a little chickpea liquid.
- Scrape everything into a bowl. Drizzle with olive oil and sprinkle with paprika and parsley.
- Serve with pita bread cut into quarters or sliced flatbread. Hummus can also be serve as a dip for vegetables.
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