Classic Hummus
- Details
Hummus is one of those things best made fresh from scratch, and neither grocery store nor restaurant versions can compare. Served with crunchy veggies, olives, feta and warmed pita bread, hummus is always a crowd pleaser! Our hummus always comes to the table with a hearty sprinkle of spice right on top. Our taste-testers couldn’t agree on just one, so we recommend, Israeli Za’atar, Syrian Za’atar or Sumac.
Perfect hummus!
Classic Hummus
Ingredients
- 1 cup dried garbanzo beans
- 1/4 cup lemon juice
- 1/2 cup tahini
- 3 tablespoons olive oil
- 2 to 3 teaspoons ground cumin seed
- 1 to 2 cloves garlic
Instructions
- Soak garbanzo beans overnight. Discard soaking water, and place in a pot and cover with water by about an inch. Bring to a boil, then reduce heat to simmer. Simmer for 30-40 minutes until tender. Strain and reserve cooking liquid.
- Place all ingedients in a food processor or high-speed blender. Add just enough of the cooking liquid to get the mixture moving. Process to desired consistency.
- Note: You can also substitute 2 15 oz. cans of garbanzo beans, drained, for this recipe - just use water in place of the cooking liquid.
- Garnish hummus with a sprinkle of sumac (or Israeli Zahtar or Syrian Zahtar) and a drizzle of extra virgin olive oil. (We recommend a quality extra-virgin olive oil, if you have one.)
Advieh-Spiced Persian Meatballs
Lamb is the perfect pairing for our version of the signature Persian spice blend, Advieh, and this easy meatball recipe will have a flavor feast on your table in no time. You can serve them …
Brussels Sprouts with Za’atar and Nigella
Brussels sprouts are a leftover food trauma from childhood that I’ve finally overcome. The limp, stinky-sulfur blobs (sorry, Mom) have been replaced with a crisp, roasted vegetable that is full of flavor and befitting a …
Pasilla Oaxaca Black Bean Dip
We know it’s wrong to have a favorite child, but pasilla Oaxaca reigns as our favorite chile. Don’t tell the others. They are great in their own ways, but pasilla Oaxaca has it all. Piquant …
Bajan Chicken Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This Bajan chicken salad, a recipe from the book, combines …
Japanese Chicken Curry
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Leave a Comment