Hummus
We were making hummus in our east TN kitchen and our young (at the time) daughter came in the kitchen and we offered her a bite, calling it “cookie dough.” I’m not so sure she’s forgiven us yet on that one.
I slightly adapted the recipe, but the core ingredients are still there. Adjust the seasonings (cumin, lemon juice, soy sauce) to fit your tastes. It is a wonderfully easy recipe for a delicious “homemade” Hummus dip, full of fiber and healthy fats.
Toasting and grinding your own cumin seeds will impart an even greater aroma and flavor in the Hummus. It’s an extra step, not necessary, but really delicious.
When we moved, I must have tossed out my bottles of za’atar seasoning. Ugh. I did some internet digging to find some other DIY recipes and put some spices together with what I had in my pantry, which was surprisingly everything. Buy a jar of za’atar, or blend yours at home. I used a mortar and pestle to pound the herbs together to get even more flavor and aroma out of them. Oh, goodness. I don’t think I will ever buy a bottle again! I was simply intimidated by the blend, but being forced to create my own, I will never go back. My recipe is adapted from recipes by Cookie and Kate, Gimme Some Oven, and Feasting At Home.
Photograph, Tahini Sauce (Flavorful and Aromatic)
Yes, of course, you can cook dried chickpeas instead of purchasing canned ones. Cook according to package directions of soaking them overnight, and either slow cook, stovetop method, or pressure cook. Drain the liquid, cool, then use as the recipe instructs.
Serve Hummus with fresh-cut veggies, pita chips (store-bought or homemade), pita bread, etc. It makes a perfect appetizer for a Greek food night at home! Serve alongside Chicken Shawarma, Greek Rice, and Greek Lentils.
Other dips you may enjoy! Smoky White Bean and Harissa Dip and Tahini Sauce.
Enjoy!
Hummus
Ingredients
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 teaspoons ground cumin
- 4 garlic cloves, thinly sliced
- 2 15-ounce cans chickpeas, drained and rinsed well
- 3 tablespoon tahini
- 3 tablespoons lemon juice, or to taste
- 1 tablespoon soy sauce, low-sodium
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly-cracked black pepper
- 4 tablespoons cool water
- 2 tablespoons Italian parsley, chopped
- 1 - 2 teaspoons za'atar seasoning, optional, see Recipe below
Za'atar Seasoning:
- 1 tablespoon Mediterranean oregano
- 1 tablespoon sumac
- 1 tablespoon toasted sesame seeds
- 1/2 tablespoon marjoram
- 1 teaspoon thyme
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-ground black pepper
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon smoked paprika
Optional additions:
- 1/4 cup roasted red peppers, small dice
- 3 - 4 tablespoons fresh, hot peppers (such as habanero), minced
Instructions
- Place ⅓ cup of the oil, cumin, and garlic slices in a small saucepan over medium-low heat. Cook until the garlic begins to bubble. Do not let the garlic brown. This could take anywhere from 3 to 5 minutes depending on your heat level.
- Remove the saucepan from the heat and allow it to cool completely. You can pour the infused oil into a heat-safe bowl to cool down quicker, if preferred, but the longer it sits the better infusing will take place.
- In a food processor fitted with the blade attachment, add the chickpeas, tahini, lemon juice, soy sauce, salt, and pepper.
- Use a fork or butter knife to pull the garlic out of the saucepan and place it into the food processor. Reserve the oil.
- Turn the food processor to low and allow it to process for about 20 seconds. Slowly drizzle the cumin-infused oil into the processor’s feeding tube.
- Stop and scrape the bowl’s sides and process again for about 30 seconds.
- Pour 4 tablespoons of cool water down the feeding tube and process on low until the hummus is creamy and almost smooth, no large chunks of chickpeas seen.
- If you think the Hummus is too thick, before adding anything else to the hummus to thin it out, taste the hummus for seasoning and adjust as desired, adding more salt and/or pepper, lemon juice and/or soy sauce. The addition of lemon juice and/or soy sauce may be just the small amount of liquid needed to loosen the dip. (Your processor may be able to produce a thinner hummus than mine, that’s why there are options for any adjustments.)
- The Hummus can be served immediately, or allowed to sit at room temperature for one or two hours, if you can wait that long for the flavors to marry for better-tasting results. An overnight sit in the refrigerator is even better if time allows.
- Before serving, drizzle the remaining olive oil and sprinkle the parsley over the Hummus. Sprinkle any other optional ingredients (za’atar, etc.). Serve with pita chips, fresh vegetables, etc.
- Leftovers can be kept tightly covered in the refrigerator for up to 5 days, or frozen for up to 3 months.
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