Hummus, or hummous, is a standard appetizer in Middle Eastern restaurants. You’ll also find it on other Mediterranean menus. We’re used to eating it in Lebanese and other Middle Eastern restaurants in Michigan, where most places make it plain, like this recipe. You’ll also find it as a side with entrees such as Shish Kafta. In traditional restaurants. you rarely find it made with the other ingredients we have at the end of this recipe, but with the popularity of these added extras, we gave you some ideas to add.
If you want an even extra special version, make your own tahini, which is just lightly toasted and ground sesame seeds. That’s it. Blended until smooth in a food processor, its like making fresh peanut butter, just with sesame seeds. We usually use a store version since it’s just faster.
The best way to serve hummus is with freshly made, warm, pita bread. Not the thick, Greek style many are used to, but the thinner, Arabic pita found freshly made in the restaurants. We have a simple Pita recipe on our website you can make to serve with your hummus. The thinner you roll it out, the closer it is to the restaurant versions. Click HERE for our Pita Bread Recipe.
Besides being eaten as an appetizer or side dish, you can use hummus as a sandwich spread, a vegetable dip, and a Mediterranean salad topping.
¼ Cup Tahini
⅓ Cup Fresh Lemon Juice
⅓ to ½ Cup Warm Water
1 Clove Garlic, chopped
2 Cups (1 15 oz can) Chickpeas, drained and rinsed
½ Teaspoon salt
Freshly ground black pepper, to taste
Olive oil (for garnish)
Freshly chopped parsley (for garnish)
Pita bread to serve with hummus
1. Put the Tahini, lemon juice, water and garlic into a food processor, with a metal blade. Cover and blend until smooth.
2. Add chickpeas, salt and pepper. Cover, turn processor back on and blend until smooth like a thick paste. The hummus will thicken when chilled in the refrigerator, so add up to ½ cup of warm water to thin out to the thinner, paste consistency. Blend again and add additional salt and pepper to taste.
3. Put the hummus into a bowl. Cover and refrigerate.
Serve on a plate, spread out, with olive oil drizzled over it. Sprinkle with chopped parsley around the sides. Add turnip pickle slices around the edge if you really want a great presentation. Use the pita bread to scoop up the hummus.
Store covered in the refrigerator for up to a week. It can be frozen for 2 to 3 months, but once your guests taste it, we doubt there will be any left.
We like our hummus plain, but you can blend in roasted red peppers, avocado, fresh or steamed spinach, roasted garlic, sundried tomatoes and other extras. You can find all kinds of variations online.