In the cooking culinary world the variety flavors of hummus are endless. I find myself always coming back to the basics. Hummus is another versatile food that can jazz up any meal, breakfast, lunch and dinner. It’s a side component that’s a must have at any table of middle-eastern cuisine. It’s a staple on our table. You can make it in bulk and use it in sandwiches, eggs, and with chips & olives. I have tried many recipes in the past but found that the traditional hummus I learned from Lebanese & Syrian cuisine is my favorite. This recipe can be adjusted to your palette. Which means more or less of lemon, tahini, salt, and cumin.
- 2 cans of 12/15oz of chickpeas (or regular chickpeas soaked overnight)
- 1 or 2 fresh lemons
- 1 cup of yogurt
- 1/4 cup of tahini paste (good quality is always better for taste)
- 1-2 tsp of ground cumin or cumin seeds
- 1/4 cup olive oil (more or less)
- 1 tsp of salt (you can add more if need be)
- 2-3 cloves of garlic
This is so easy! Take out your blender or food processor and add in all the ingredients except the olive oil. I usually start off with half of the chickpeas and add in the rest while it blends down. I do the same with the yogurt and lemons. Always start off with one lemon and if it needs more then add the second. I taste as I go to see if I need more or not. You’re the boss! Tasting as you go is a must for me to make sure I’m getting the true taste I want. While everything is being blended drizzle in the olive oil. And that is it! SUPER EASY! Add in a little chopped tomatoes in the center or sprinkle with ground cumin and paprika for a pop of color, or you can keep it simple with a few sprigs of mint or parsley in the center. Keep in mind this a simple favorable side dish that doesn’t need a whole lots of fuss.
Enjoy and savor every bite!
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