“Hummus” is Arabic for “chickpea”. It’s a Middle Eastern dip, spread, or savory dish. It’s made by mashing chickpeas together with tahini, lemon juice, and garlic. The creamy dip is usually garnished with a swirl of olive oil, a few whole chickpeas, parsley, and paprika. It is typically eaten as a dip, with fresh or crisped pita bread. In the West, it is now produced industrially, and is often served as a snack or appetizer with crackers.
There is no way to know who first made this dish 7,000 years ago, but both the Egyptians and the Lebanese are convinced it was them. Hummus is a dish for the ages that no party should ever be without.
Hummus- Middle Eastern Chickpea Dip
Homemade Hummus tastes better than store bought. Period. This simple recipe enables anyone to quickly make a batch of hummus that will have guests asking if their great-great grandmother shared their special family recipe with them.Print Pin
- Wire mesh strainer, measuring cup
- 1 can 15 oz cans chickpeas
- ⅓ cup Reserved liquid from cans
- ½ cup Tahini
- ¼ cup Extra-virgin olive oil
- 2 medeium Lemons, juiced
- 1 tsp Cumin
- 1 tsp Cayenne pepper (optional)
- 2 cloves Garlic
- ½ tsp Kosher salt
- 1 tbsp Extra-virgin olive oil
- 1 tsp Paprika
- 1 tbsp Fresh parsley, chopped
- Drain chickpeas over a measuring cup and reserve the liquid. Add all the ingredients, including ⅓ cup of the reserved liquid, to a blender. Blend on high for 45 seconds. Scrape down the sides and add a splash of the reserved chickpea liquid if a looser constancy is desired. Process for another 15 seconds. Pour into a serving bowl and garnish with a swirl of olive oil and sprinkle paprika and chopped parsley over the top.
Calories: 108kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 154mg | Potassium: 80mg | Fiber: 2g | Sugar: 0.02g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg