Hummus is a great, healthy spread that can also be used for sandwiches and appetizers. Rather than buying a container at the store, you can easily make your own at home.
I am sad to admit that I didn’t know about hummus until I was an adult. I’m fairly certain my friend K took me to a Greek restaurant and introduced it to me when I was in my early 20s. Otherwise, I had never heard of it before. Granted, I grew up in a typical Asian household, so the only ethnic food we were aware of were pizza, lasagna and spaghetti.
Thankfully, I learned about hummus. And while I’ve made some fabulous dessert hummus before (this brownie batter hummus is my favorite), I have never tried regular hummus. My husband kept raving about the hummus that he had on a business trip to Israel and has asked me to try recreating it.
While I didn’t hit the mark in replicating the Israeli hummus (let me know if you have a recipe for me to try!), this was still very good. I drizzled my hummus with some olive oil and we ate it with crackers and pretzels. Unfortunately, I did not have any soft and fluffy pita to dip into my hummus, but maybe that is a project for next time.
My manager at work (who is from the Mediterranean) gave me a thumbs up for the photo and recommended that I blend some cilantro into the my next batch of hummus. I will have to try that out sometime!
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Garlic and lemon hummus
- 2 (15 ounce) cans garbanzo beans rinsed and drained
- 1 clove garlic chopped roughly
- ½ cup tahini
- 3 Tablespoons freshly squeezed lemon juice
- ½ cup water
- olive oil for serving
- paprika optional
- In a food processor, pulse the garbanzo beans until you achieve small clumps. Add the tahini, lemon juice and garlic and process until smooth.
- With the food processor still going, use the liquid feeding tube to slowly drizzle in the water. Process until the hummus is smooth and free of lumps.
- Transfer to a bowl and serve with olive oil and paprika if desired.