Authentic Hummus

"This recipe is from my dear friend, Elias, and his family. They are from the Middle East and this recipe is a staple for them. It has just the right balance of flavours."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
10mins
Ingredients:
9
Yields:
2 1/4 cups
Serves:
18
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ingredients

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directions

  • Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
  • Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
  • Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
  • Add lemon juice and blend.
  • Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
  • Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
  • Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
  • Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.

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Reviews

  1. This is by far THE best hummus recipe ever and of course it should be my dear friend Leggy Peggy's recipe!<br/>A definite keeper always as I LOVE the balance of flavors! Makes for a great snack or an appetizer at a party!
     
  2. Originally made as written for ZWT6 Family Picks because I multi-task & needed hummus for Recipe #317056. BUT the hummus purist in me found she liked it so well that she expanded that recipe to include your hummus, the blended w/sour cream hummus + the Mediterranean-style salsa. All were served to family dinner party guests w/homemade garlic pita chips as cocktail hr finger food & enjoyed by all while we awaited the main-course grill effort. The presentation is esp pretty & won admiring comments from our family for the obvious care taken. Thx for sharing your tasty recipe w/us. :-)
     
  3. i love it with the lrmon, but like it even more with lime! Excellent tasting hummus!
     
  4. Excellent recipe!! Being a garlic lover, I used 3 cloves. And, used 3 heaping tablespoons of tahini and the juice of a large, juicy lemon (tip: place the whole lemon on the counter; push down with the palm of your hand an roll back and forth a couple of times before cutting and squeezing.) I can make a meal of this by spreading on a pita half with some diced tomatoes and sliced black olives, and then rolling it up. Love the addition of chopped parsley, along with the sprinlkle of paprika...adds a great color contrast for a nice presentation
     
  5. A quick, easy and flavorful way to get your hummus! DH and I loved the flavor of this. I don't think we will want to buy it anymore this is so easy! I can see possibilites with it too for flavored hummus for parties ( to give variety). Will definitely make it again!! Thank you for posting! **Made for Aussie Tag August 2008**
     
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Tweaks

  1. If you're using dried garbanzos, about 2/3 cup translates to 2 cups of beans. Rinse, soak overnight in 4 cups water, then cook for an hour in a fresh 4 cups of water.
     
  2. This is not the first time I have made hummus but it is the first time with canned chick peas. Usually I soak, cook and then mash. This recipe appealed to me as water is used to thin the hummus instead of oil or cooking/can liquid. Used a very large plump garlic with would probably equal 3 "normal" cloves. Grated the garlic on my Microplane with the smallest holes. Used all of the water and also added a little more salt and 1/4 teaspoon cayenne pepper. Garnished it with a scattering of roasted pine nuts, olive oil and a sprinkle of paprika. Very good! As for the amounts of servings, well, I guess we are very greedy cause I cannot imagine that this would serve 18 hummus loving people, we were six and it was just enough...........! Don't know if it is authentic or not, it doesn't matter, it is a great recipe. Thanks for posting.
     

RECIPE SUBMITTED BY

<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
 
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