Hummus, the ubiquitous chickpea dip of Middle Eastern restaurants (also spelled houmous, hommus, hummous, humus, or homus), is available pre-made in small plastic tubs at Jewel, but it’s very easy to make your own at home. We buy the tahini at Tenuta’s; they carry the Krinos® brand in tall, 1-pound jars.

  • 1 19 oz. can of chickpeas (a.k.a. garbanzo beans, ceci beans); drained and rinsed
  • 1/4 cup tahini (sesame seed paste)
  • 1 clove of garlic (or more)
  • 1/2 teaspoon salt
  • 1/4 cup lemon juice
  • 1/4 cup olive oil (or more)

Combine first five ingredients in a food processor or blender, and blend for 2 or 3 minutes to a smooth paste, gradually adding enough of the olive oil to meet your desired consistency. We like it to be a little “whippy” (thick enough to hold peaks, but more liquid than a paste).

Serve the processed hummus in a small platter or shallow bowl for sharing. If desired, drizzle additional olive oil on top and garnish with parsley sprigs and lemon wedges. To eat, tear off pieces of warm pita bread or cut the pita into wedges and dip into the hummus. Hummus is an especially good accompaniment to fish dishes.

Serves 6.

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