It only takes 10 mins and it’s much better than store-bought and does not include added preservatives.
Do you know, that the earliest known recipes for a dish similar to hummus are recorded in cookbooks written in Cairo in the 13th century!
- 1 (19-ounce) can chickpeas (leave some chickpeas for serving)
- 1/3 fresh lemon juice
- 2-3 tablespoons tahini
- 1 small garlic clove
- Extra-virgin olive oil for serving
- Dash ground paprika, for serving
- Zaatar, for serving (you could buy it in the imported foods department in a superstore or some Arabic store).
- Salt to taste
Put the chickpea liquid from the can, lemon juice, lemon skin, garlic clove, and salt in the food processor and process for 1 min.
2. Add the tahini to the mixture and mix until it produces a smooth puree.
3. Add the chickpeas to the food processor and mix until it produces a smooth puree.
Serve in the deep dish with the olive oil and sprinkle with paprika, zaatar, and whole chickpeas.
I like to add chili garlic powder, parsley, and pine nuts.
As an appetizer and dip, hummus is scooped with flatbread, such as pita.
Take a pita, sprinkled with olive oil, lemon, salt, and pepper, and put in the oven for 350F for couple of min, until it becomes crisp.
I cannot show you how it looks ready, because I had forgotten about my pita, and it burned
I think you’ll be more careful than me and you will succeed!