This hummus recipe is typical of the Mediterranean Arabic cuisine, although I have tried it in Italy and since then I fell in love with the chickpeas, the main ingredient in hummus. It is a healthy way to consume an appetizer, and there are several versions of this recipe, in addition to a few others where some extra ingredients have been added. It usually serves as an appetizer before enjoying a main dish. It is usually accompanied by pita bread, some kind of crackers, or vegetables such as carrots and celery.
As for the consistency, it can vary according to your taste. I have tried and made several hummus, some more solid, others more creamy and even more watery. Also, when serving, it’s common to add a little squirt of olive oil on top.
And while the tahini (sesame paste) is another ingredient that this recipe usually has, you can also omit it, although that way you would basically end up with just a chickpeas puree.
- 1 1/2 cup of chickpeas (cooked)
- 1 garlic
- 2 tablespoons of olive oil
- 2 teaspoons of lemon juice
- 2 teaspoons of tahini (sesame paste)
- A pinch of cumin
- salt to taste
- 1 to 2 tablespoons of water
- Mix all the ingredients in a food processor until a homogeneous paste is obtained.
- Enjoy with pita bread, crackers, or simply with vegetables.