Making home-made hummus is easy with this authentic Middle Eastern recipe.
Like me, you probably accustomed to buying the elements to an Israeli salad course−hummus, tahini, charif, Turkish and Israeli salads and all the rest−already prepared. There's nothing wrong with that, but if you have the time, you can make some of them fresh with these authentic Middle Eastern recipes, courtesy of my sister-in-law Chanie. They've been passed down straight from her Iraqi grandmother to her mother, to her, to me and now to you.
Serve on a flat plate and use the back of a spoon in a circular motion to smooth out the hummus. Top with a few dashes of sumac or paprika or za'atar and drizzle with olive oil.
- Prep Time
- 1½ cupsServings
- 1 (15-ounce) can chickpeas, drained
- ¼-⅓ cup tahini
- 2 cloves garlic
- Juice from ½ a lemon (about 2 tablespoons) or more to taste
- 1 teaspoon salt, plus more to taste
- 2 tablespoons extra virgin olive oil
1 Pour chickpeas into food processor, add tahini, garlic, lemon juice and salt.
2 Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Spread on a plate and drizzle with evoo.
3 Chill in refrigerator 1 hour before serving. Arrange on a plate with warm pita bread, if desired.