I have already told you more than once that I’m a sucker for hummus, on EVERYTHING – my eggs, my salads, my burgers, my bagels, my gefilte, my roasted veg and my falafel, of course!
Sometimes I schmear it, sometimes I dip it. Sometimes I serve it with tahini and schug, sometimes with za’atar chickpeas, and sometimes with roasted red peppers. But most always I serve it with a dusting of sumac or paprika, a drizzle of olive oil, and a sprinkle of fresh torn parsley or coriander leaves.
It’s my new working theory that every self-respecting Israeli should know how to make homemade hummus. So this is my beloved Lemon Lovers Hummus recipe from my book JOY of KOSHER Fast Fresh Family Recipes for which you can see reviews around the web, here and here. And here you can watch my video for how-to-make-hummus in 3:37.
I use canned chickpeas and a nice amount of good quality extra virgin olive oil for a quick, smooth, and creamy, exquisite tasting hummus. Tamar uses dried chickpeas that she soaks and cooks for that creamy taste without the added fat. Of course, that’s an extra few steps – but certainly an option. Alternatively, you can also swap water for some or all of the oil in my recipe.
I love hummus with loads of lemon, garlic, and enough cumin that I can taste it. How do you like yours?
It is a bit harder to get it quite so smooth but it will work.
Will an immersion processor work?
There is nothing just like zaatar but there are other flavorings you can use. For the chickpeas we love Shawarma spiced chickpeas, to garnish hummus I also love Urfa pepper they look like black specks and they are not spicy but give a really fun flavor to top your hummus and you can find it on Amazon: https://amzn.to/2Clzls6
Thank you for your thoughtful recommendation.
Is there something else other than za’atar? Sumac is like a poison to me, and right now, it takes me 15 days to recover from it.
I’ve been making this all summer. The best. My husband likes a little kick to it so I’ve been adding a pinch of cayenne pepper too.
Just convenience, but you are correct, dried is easy if you can plan ahead, thanks for your recommendation.
Why do you use canned chickpeas? Fresh are much cheaper and of course – healthier. I soak mine overnight in the fridge and then either use or freeze until needed. Cook in water to which you add a flat teaspoon of baking soda. Never add salt as it makes the chickpeas hard. Cook for about one hour (some suggest longer). Just for eating as is though, I cook for around 20/30 minutes. Turn heat off and then add salt. let sit for around 10 minutes.
YAY! YAY! YAY! I am thrilled your son liked it and that you found a healthy snack for your family. XOXO!
Just made this and it’s by far the best home made humous, I’ve tried two others my son wouldn’t touch, this one he finished off no problem. thanks for this great recipie really tasty
WHAT?!?!?!? Sina? I don’t believe it!
I’m embarrassed to say I’ve never made hummus. Thina is the star in our family but yours looks so good and EASY!
Thanks Melinda!!!!
thanks Milt!!!!!!!!!!! Hope you had a beautiful Yom Kippur!
It is I hope you enJOY!
That hummus looks beautiful!!! So light and airy and I love that it is so simple to make. Great tips along the way!!
We have a few pizza dough recipes on the site, here is a particularly easy one, my favorite – http://www.joyofkosher.com/recipes/no-knead-pizza-dough/
Hej ,
Is wonderfull your recipes.
I love it.
Have you some recipe for simply bread. Some kind as a pizza bread. Sorry I am new beginers in kitchen.
All best with regards Joanna
Great recipe and presentation, Jamie.
I enjoyed watching you in action.
Wishing you a G’Mar Chasima Tovah.
Milt
THE LEMON HUMUS LOOKS GREAT. CANT WAIT TO TRY IT. THANKS