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.
Looking to add some flavor to your hummus? Try my Roasted Garlic Hummus or Lemon Lover’s Hummus.
Hummus
Servings
Ingredients
- 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
Instructions
- 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.
This looks like a slice of watermelon
Love this recipe!