The word hummus, (which has various spellings) is an Arabic word meaning “chickpea.” Hummus is a Levantine Arab dip or spread that is made from chickpeas (also known as garbanzo beans) that have been cooked and mashed, then blended with tahini (a paste made from sesame seeds), olive oil, lemon juice, garlic and salt.
Cooking time: 20 minutes
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 cup tahini
- 1/2 tsp cumin
- 1/2 tsp salt
- 2 garlic cloves
- juice of 1 lemon
- 1/3 – 1/2 cup olive oil
- 1-2 Tbsp water
- paprika or za’atar for serving (optional)
- Start by removing the skin from the chickpeas. Yes, this will take a little time, but it makes a difference in creating a smooth consistency.
- Place chickpeas, tahini, cumin, salt, lemon juice and garlic cloves in a food processor and start pulsing. While food processor is running, drizzle in olive oil. Check consistency and add more olive oil.
- If consistency is still too chunky add a few Tbsp of water and pulse again.
- Sprinkle top with paprika or za’atar and serve with pita, chips or veggies. Can be stored in air tight container for 1-2 weeks.