Quick and simple Hummus Recipe

Hummus originated in the Middle East - the region historically known as greater Syria, which encompassed Lebanon and Palestine.  It has spread to become a staple of Mediterranean cuisine, and is enjoyed all over the world. 

Packaged hummus is widely available in supermarkets, but it is so easy to make your own, and fresh tastes so much better. You can also modify the ingredients, changing the consistency and adding your own spin on this versatile dip. This is my simple hummus recipe, and some variations. 

Basic Hummus Recipe

Ingredients

12 oz can of chickpeas, drained and rinsed - **

1 tbsp lemon juice

1 tsp salt

2 tbsp tahini 

2 tbsp olive oil

2 cloves of garlic, peeled and chopped

Directions

In a food processor on medium speed, puree the chickpeas with the garlic until smooth.  Add the rest of the ingredients, and pulse until fully blended.  You can add a tbsp or two of water for a lighter consistency.  

For a fresher flavour you can add up to 1/4 cup of chopped fresh herbs - parsley, cilantro, or chives.  

Serve the hummus in a flat dish for dipping, drizzled with olive oil, garnished with chopped parsley, a few reserved chickpeas, and a little harissa or red pepper flakes.

** You can use 1/2 cup of dried chickpeas, soaked in water overnight. Then rinse them and place in a saucepan with water to cover.  Bring to a boil, and simmer about 1 hour, until tender.  Then rinse and proceed with recipe.  This should give you about 1 1/2 cups of cooked chickpeas.

I will usually cook a larger quantity of chickpeas, and the extras can be frozen in a ziploc bag in the freezer, ready to use for any recipe. If you are going to use in the next day or two, just store in the fridge in a closed container, with water to cover.