Hummous

DF, V, VG, GF

the spelling is different every time i see it, but we should all know what i’m talking about.  growing up lebanese predisposed me to hummous, but for many of you it’s an acquired taste.  you buy it in the grocery store or you use a recipe you see on tv or in a magazine.  i can’t lie they taste pretty good, but nothing is the same as an authentic homemade recipe.  this recipe is passed down from my sithoo (arabic for grandmother). and it’s perfect every time.

Hummous
2 cans chick peas, drained and rinsed
1½ tsp salt
1/2 c  lemon juice
1/4 c serving spoons of tahini
1 large or 2 small cloves of garlic

blend all ingredients in a food processor until smooth. garnish with parsley and paprika.  and serve with a vegetable crudite and lebanese pita bread.

tips

  • when it comes to using juices in a recipe, think of our lesson about pepper and parmesan.  the freshly squeezed juice is the only way to go.  if you use a bottled juice it will never carry the same punch.  and these small tricks is what makes a dish go from all right to amazing.
  • tahini is seasame paste.  it looks a lot like a natural peanut butter, but is made from seasame seeds instead.  like natural peanut butter you have to reincorporate the liquid into the paste before you use it. i can find it in my local grocery store in the international foods aisle.  if you can’t find it there, look for it at a specialty food store.
  • a crudite is a fancy way to say raw sliced or whole veggies that are ready for dipping.  think: carrot, celery, pepper and cucumber sticks.
  • chick peas are also well known as garbonzo beans.  same thing, different name.
  • there is a big difference between lebanese (or syrian) bread than pita bread.  they are NOT the same thing.
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5 thoughts on “Hummous

  1. Getting to this late but YES. I cosign everything on this recipe. Hmmmm hummus.

    Having an Israeli father–I’ve tried every kind of hummus and this recipe is the ideal.

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