Hummus
Homemade Hummus is so much better than store-bought. Hummus is a perfect Greek appetizer/ dip for a Greek night at home.
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.
Notes
The nutritional calculator was created using the general za’atar seasoning available on their site (samsungfood.com).
Nutrition Facts
Hummus
Amount per Serving
Calories
288.97
% Daily Value*
Fat
19.1
g
29
%
Saturated Fat
2.48
g
16
%
Polyunsaturated Fat
3.88
g
Monounsaturated Fat
11.2
g
Sodium
425.41
mg
18
%
Potassium
257.44
mg
7
%
Carbohydrates
23.77
g
8
%
Fiber
6.63
g
28
%
Sugar
4.01
g
4
%
Protein
8.05
g
16
%
Vitamin C
5.42
mg
7
%
Calcium
83.54
mg
8
%
Iron
2.25
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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