The history of hummus spans several centuries. This great Middle Eastern appetizer, spread, or dip is a part of the meze (mezze), an assortment of small plates that can make up a full meal to be enjoyed any time of the day, from the morning to the evening. Meze is a reminiscent of Spanish tapas, but with flavors and aromas of the Middle East.
Hummus tastes phenomenal while still being great for you: containing vitamins, minerals, proteins, and fiber. Since all the ingredients in hummus can be very easily found in a grocery store or even in your own pantry, making this appetizer is almost effortless. Adding a small amount of tahini paste to the hummus gives it incredibly delicate and subtle hint of roasted sesame seeds. A touch of water will make the mixture feathery and silky. I tried hummus with green or red skhug and it brightened my day, as it will yours.
- 1 can of garbanzo beans (15 oz/400-500 g)
- 2 tbsp tahini paste
- 2 cloves of garlic
- ½ – 1 tsp ground cumin
- ½ tsp salt
- Pinch of cayenne pepper (about ¼ teaspoon )
- 2-3 tbsp lemon juice (or to taste, depending on the acidity of the juice)
- ¼ cup extra virgin olive oil
- 1-2 tbsp water
- Parsley, coriander, paprika, chili powder, extra virgin olive oil for serving
Drain garbanzo beans and rinse them with cold boiled water.
Blend beans, tahini paste, garlic, cumin, cayenne pepper, salt and lemon juice in a food processor or blender.
Add olive oil. Blend until smooth.
Add water to obtain a creamy hummus. Blend.
Put in a bowl. Pour a bit of extra virgin olive oil on the top and sprinkle with paprika or chili and/or herbs.
Store in the refrigerator for up to a week.
Cook with pleasure!