Pin It

Classic Hummus Recipe

Classic Hummus Recipe

Hummus is one of my favorite things to eat.  It is a very popular spread and dip that comes to us from cuisines in Greece and throughout the Middle East. Hummus is versatile and can be used as a dip, spread or side.  My recipe isn’t much different from a basic hummus recipe, but I do put my own touches on it.  Enjoy!!

Yield: 2 cups

Classic Hummus Recipe

Ingredients:

5 cloves garlic, sliced
1/2 teaspoon red pepper flakes
1/2 teaspoon sesame seeds
1 tablespoon light olive oil
1/4 teaspoon kosher salt
1 cup tahini
1/4 cup light olive oil
2 lemons, both zest and juice
1/2 cup water
2 teaspoons kosher salt
2-15 oz cans of chickpeas, rinsed and drained
Garnish:  2 tablespoons sliced green onion tops

Method:

  1. In a small skillet over medium heat, slowly sauté the sliced garlic, chili flakes and sesame seeds in the tablespoon of olive oil. Season with a sprinkle of salt. Sauté until garlic is very light golden color. Set aside.
  2. To a 4 cup measuring cup, add the sautéed garlic, olive oil, lemon juice, lemon zest, water, tahini and salt. Mix very well with a spoon or whisk.
  3. Place one can of chickpeas and half of the liquidy tahini mixture in a food processor or blender and process until smooth, scraping the sides as needed. Remove this from food processor and set in a mixing bowl.
  4. Repeat with the other can of chickpeas and the remainder of the tahini mixture. Add this second batch to the bowl and mix thoroughly.
  5. Garnish with green onion and chill for 30 minutes to allow flavors to marry.
  • Serve with pita chips, pita or raw veggies
  • If you don’t feel like sautéing the garlic, you can add it raw to the hummus mixture – sometimes raw garlic can be really “hot” so I like to sauté.
  • My favorite way to eat hummus is top with sliced assorted olives, sliced green onions, feta cheese (goat’s milk feta is excellent) and drizzled with a light fruity olive oil.
  • Hummus can be refrigerated in an air tight container for up to 1 week and frozen for up to 3 months.
  • If you like a spicier hummus, add a small red chili (chopped); try a little cumin and limes instead of lemon for a more exotic variation.

Prep:15 minutes

Cook:30 minutes

Total:45 minutes

Print Recipe


    Pin It

Related Posts