Like many people, I have always thought that hummus originated in Greece, but recently I’ve learned that many in the Middle East claim it as their own. Growing up, I ate in several Greek restaurants in the Milwaukee area and loved the hummus with pita bread that was on most menus. Back then I never was in a “middle eastern” restaurant, so I did not even know they made hummus. I guess it really doesn’t matter who created it, I’m just glad someone did. (If you are interested in the whole controversy about the origins of hummus, check out: Wikipedia.org and about.com)
I really enjoy the flavor combination of the chickpeas, olive oil, lemon juice, and garlic. There are so many more things you can add to this dip, like sundried tomatoes, roasted red peppers, or toasted nuts that give it a variety of flavors. I have even put Tabasco chipotle pepper sauce on hummus and served it with tortilla chips…probably my favorite hummus flavor, that I’ve tried so far.
Hummus
Print recipeIngredients
- 2 14 Ounce Cans Chickpeas
- 3 Cloves Garlic
- 1 Tablespoon Cumin
- 4 Tablespoons Lemon Juice (fresh)
- 4 Tablespoons Olive Oil
- 1 Teaspoon Sea Salt
- 4 Tablespoons Tahini (ground sesame seed paste)
- 1 Pinch Cayenne Pepper
- 3/4 Cup Water
- 1 Pinch Smoked Paprika (optional)
Directions
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Drain and rinse chickpeas with cold water. |  |
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Add all ingredients into food processor |  |
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Process until it forms a smooth and creamy puree. |  |
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Sprinkle on a small amount of smoked paprika and serve. |  |
