Hummus

When I watched my dear friend from Bethlehem prepare baba ganoush from scratch I was dumbfounded how easy it was to make. The same can be said for hummus. I missed out on great flavor consuming store-bought dips only because I thought making them had to be complex and intimidating. Ignorant no more. In honor of my friend, whom I miss daily, I’m sharing this recipe despite the fact that there are a gazillion other hummus recipes already shared.

Although both hummus and baba ganoush basic ingredients are the same, they differ in taste and texture due to their main ingredient. Chickpeas (a.k.a. garbanzo beans) are the star ingredient in hummus while baked eggplant is used for baba ganoush. I can’t tell you which I like better; it’s a tough choice to make. Thus, I’ll be making both for our office potluck next week.


 

Ingredients:
Serves 4-6

15 oz can Chickpeas, washed and drained
1-2 Garlic cloves, minced
4 tablespoons Tahini sauce
Juice of 1 Lemon
1/2 teaspoon ground Cumin
2 tablespoons Olive Oil, plus more for serving
Cayenne pepper to taste
Salt and ground Black Pepper to taste
Dash of ground Paprika for serving
Toasted Pine Nuts and fresh Parsley for serving (optional)

 

Directions:

Using a potato masher, coarsely mash the chickpeas. If you like smoother and creamier hummus, process them in a food processor or a blender. I mashed about 1/2 cup for some texture so it doesn’t feel like I’m eating baby food (all I can handle skinning) and I put the rest in the food processor. These do not need to be skinned – the food processor will blend the skin to death.

Mix the tahini into the chickpeas, then stir in garlic, olive oil, lemon juice, cayenne, cumin and salt and pepper to taste. If hummus is too tick, mix in 2-3 tablespoons water. To serve, scrape the hummus into a bowl (or individual mini bowls) then drizzle about 1 tablespoon of olive oil and sprinkle with paprika, toasted pine nuts and shopped parsley. Hummus is best at room temperature along pita bread. If stored in an airtight container and refrigerated it will hold up to one week.

Hummus

Ingredients

  • 15 oz can Chickpeas, washed and drained
  • 1-2 Garlic cloves, minced
  • 4 tablespoons Tahini sauce
  • Juice of 1 Lemon
  • 1/2 teaspoon ground Cumin
  • 2 tablespoons Olive Oil, plus more for serving
  • Cayenne pepper to taste
  • Salt and ground Black Pepper to taste
  • Dash of ground Paprika for serving
  • Toasted Pine Nuts and fresh Parsley for serving (optional)

Directions

Using a potato masher, coarsely mash the chickpeas. If you like smoother and creamier hummus, process them in a food processor or a blender.

I mashed about 1/2 cup for some texture so it doesn't feel like I'm eating baby food (all I can handle skinning) and I put the rest in the food processor. These do not need to be skinned - the food processor will blend the skin to death.

Mix the tahini into the chickpeas, then stir in garlic, olive oil, lemon juice, cayenne, cumin and salt and pepper to taste. If hummus is too tick, mix in 2-3 tablespoons water.

To serve, scrape the hummus into a bowl (or individual mini bowls) then drizzle about 1 tablespoon of olive oil and sprinkle with paprika, toasted pine nuts and shopped parsley. Hummus is best at room temperature along pita bread. If stored in an airtight container and refrigerated it will hold up to one week.

https://all-thats-jas.com/2014/08/hummus.html

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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11 Comment

  1. Reply
    dijana krivosija
    September 14, 2014 at 3:46 pm

    ma sta da ti kazem,sve mi je super sto je tvoje….samo jos da probam

    1. Reply
      allthatsjas
      September 20, 2014 at 8:38 am

      Probaj pa mi javi ili dodji pa ti pravim 🙂

  2. Reply
    Tasha
    September 14, 2014 at 2:01 pm

    Hummus had become a quick & very inexpensive dish to bring to events. I haven’t tried many variations from the traditional recipe you’ve shared but apparently there is a lot you can do to make-it-your-own.

    Oh & just recently I decided to add the tahini, it is a MUST! Don’t skimp!

    1. Reply
      allthatsjas
      September 14, 2014 at 4:23 pm

      Yes Tasha, that’s why I love cooking better than baking…you can make any dish your own! 🙂

  3. Reply
    Anton
    September 13, 2014 at 9:27 am

    Thanks for sharing this hummus recipe. Although I’ve always followed my mom’s recipe. Yours proved to be really really good.

    Thank you also for referring to my babaghannoj.

    1. Reply
      allthatsjas
      September 14, 2014 at 4:22 pm

      Thanks my friend! 🙂

    2. Reply
      allthatsjas
      September 20, 2014 at 8:39 am

      Thanks habibi 🙂

  4. Reply
    Anton
    September 13, 2014 at 9:25 am

    Thank you for sharing this recipe. I have my own mom’s recipe but this is so close and tastes so good.

    Thank you so much for mentioning my babaghannoj

  5. Reply
    Thalia @ butter and brioche
    August 28, 2014 at 10:59 pm

    I have never made hummus from scratch before.. definitely something that I need to try. Thanks for the recipe and inspiration!

    1. Reply
      allthatsjas
      August 29, 2014 at 7:42 am

      You won’t regret it! Thanks for stopping by. Hugs 🙂

    2. Reply
      allthatsjas
      September 14, 2014 at 4:36 pm

      thank you for visiting 🙂

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