I’m a sucker for hummus, on EVERYTHING - my eggs, my salads, my burgers, my bagels, my gefilte fish, my roasted veg and my falafel, of course!
Sometimes I schmear it, sometimes I dip it. Sometimes I serve it with tahini and schug, sometimes with za’atar chickpeas, and sometimes with roasted red peppers. But most always I serve it with a dusting of sumac or paprika, a drizzle of olive oil, and a sprinkle of fresh torn parsley or coriander leaves.
Did you know that the Jewish philosopher Maimonides recommended eating up until being 2/3rds full? He would never have recommended that you clean your plate like your grandmother did. Get more Jewish food thoughts here.
I use canned chickpeas and a nice amount of good quality extra virgin olive oil for a quick, smooth, and creamy, exquisite tasting hummus. I’ve created many a hummus recipe, and every member of my family has a favorite. This one is mine! It has the deepest, most authentic flavors and is by far my best and creamiest rendition of this dip. You should have some of this stuff ready at all times, just in case you get a craving, it is the perfect snack with some crispy pita chips.
Ingredients
- 1 15 ½ -ounce can chickpeas, rinsed well and drained
- 1 tablespoon raw tahini paste 100% sesame paste
- 1 garlic clove
- Grated zest and juice of 2 medium lemons
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/2 cup extra virgin olive oil
Nutritional Facts
Instructions
- Combine the chickpeas, tahini, garlic, lemon zest and juice, salt, and cumin in a food processor. Pulse to coarsely chop.
- With the processor running, slowly add the olive oil, stopping once to scrape down the sides of the bowl.
- The mixture will be smooth and creamy. The hummus can be stored in an airtight container in the refrigerator for up to 1 week.
