Servings 10
AuthorMyHorioTotal Time15 minsDifficultyBeginnerEven though hummus is not authentically greek, it can be found in some eateries in Greece and in many greek restaurants outside of Greece. Therefore, I decided to include it on this site.
Hummus is made with chickpeas, tahini, lemon, garlic, and olive oil. You can easily buy it at the store, but nothing compares to homemade.
To make Hummus:
Add the tahini and lemon juice to a food processor.
Blend until the mixture turns a light color.
Add 3/4 of the chickpeas, and pulse until the chickpeas are in small pieces.
If you like a smooth hummus, you can add all of the chickpeas.
Add the pressed garlic and half of the olive oil and pulse three or four times.
Repeat with the last half of olive oil.
Blend until the mixture is course or smooth, depending on how you prefer your hummus.
I prefer my hummus course, so at this point I add the last 1/4 of the whole chickpeas and pulse until chunky.
Add salt, cumin, and half of the chickpea water, and pulse.
If it is too thick, add the other half of chickpea water.
If you'd like a creamier hummus, you can add two or three tablespoons of plain yogurt.
Taste and adjust salt.
Spoon into a bowl, cover, and refrigerate until ready to use.
Take hummus out of refrigerator 20 minutes before serving. Top with lots of extra virgin olive oil, a sprinkle of pepper, and a couple of olives for a nice presentation.
Serve with pita bread and some nice feta.
See more delicious dip recipes here.
Enjoy!
Ingredients
Directions
To make Hummus:
Add the tahini and lemon juice to a food processor.
Blend until the mixture turns a light color.
Add 3/4 of the chickpeas, and pulse until the chickpeas are in small pieces.
If you like a smooth hummus, you can add all of the chickpeas.
Add the pressed garlic and half of the olive oil and pulse three or four times.
Repeat with the last half of olive oil.
Blend until the mixture is course or smooth, depending on how you prefer your hummus.
I prefer my hummus course, so at this point I add the last 1/4 of the whole chickpeas and pulse until chunky.
Add salt, cumin, and half of the chickpea water, and pulse.
If it is too thick, add the other half of chickpea water.
If you'd like a creamier hummus, you can add two or three tablespoons of plain yogurt.
Taste and adjust salt.
Spoon into a bowl, cover, and refrigerate until ready to use.
Take hummus out of refrigerator 20 minutes before serving. Top with lots of extra virgin olive oil, a sprinkle of pepper, and a couple of olives for a nice presentation.
Serve with pita bread and some nice feta.
See more delicious dip recipes here.
Enjoy!