No matter how many different varieties of hummus there are on the market, your own will taste better than all of them. People always ask for this hummus recipe, so it’s written down here for all. This is a basic recipe, and you can make it your own by adding roasted red peppers, ground olives, roasted eggplant or caramelized onions. This is a garlicky recipe. You can reduce the amount of garlic to your taste.
2 cups cooked chickpeas. Preferred are chickpeas that have been soaked over night and cooked, but canned are fine too. Put some of the cooking water aside, in case you need to thin out your hummus.
3 garlic cloves
1/4 cup fresh lemon juice
1/4 cup tahini (this is a sesame paste )
salt to taste
Optional : extra virgin olive oil
Add chickpeas, peeled garlic, salt, tahini, lemon juice to food processor or very heavy duty blender. Turn on for about 1 minute. Scrape down sides if necessary. Check consistency of the hummus. You can add some of the water that you used to cook the chickpeas to get to desired texture. If you do not have any of that water, use tap water.
Taste for saltiness. Our experience is that the hummus requires a fair amount of salt.
Enjoy with whole wheat pita or naan bread. Hummus is also great dip for veggies, like carrots and red peppers.
When I was younger and in college, I spent a fair amount of time in the home of my Jordanian Palestinian very good friend. Her mom made (and still does) the best hummus. She would drizzle a very good amount of olive oil atop of the hummus and scoop it up in fresh pita. This a fond memory for me, and despite how great this hummus tastes… hers tastes fantastically better.
And of course that could have everything to do with their great company and friendship.