Hummus is staple food in my home.
I make a batch just about every week.
Because its delicious of course!
And also because its easy, fast, cheap, healthy, satisfying, and just about everyone loves it, including my picky 10 year old.
I discovered hummus on my first trip to Egypt many years ago.
I was twenty one years old, itching for adventure with my newly earned airline passes. My cousins, who had been living in Cairo for several years, had announced they would be returning to Canada. I saw my opportunity and took it. I quickly planned a one week trip, thinking foolishly that I was simply going to drop in, see the pyramids, take in a few local sights, spend a few days with the family and be done. I didnt count on having the time of my life…seeing the most amazing ancient sights, riding beautiful horses by the moonlight around the pyramids and rediscovering delicious foods, the same ones I had been exposed to at family gatherings for years, but never appreciated.
I ended up staying five weeks!
And Hummus was one of those discoveries.
Hummus originated in Egypt. It’s a humble, simple appetizer, found all over the middle east, with some slight variations.
Sure you can buy it ready made at most grocery stores these days, but home made tastes so much better, and it is so much cheaper to make.
This is my recipe.
Follow it to a tee or tweak it to make it your own! You really can’t go wrong, just taste and adjust to your liking.
Ready in: 5 min.
1-19oz can chickpeas, drained with liquid reserved
1/4 cup reserved chickpea liquid
Zest of 1 lemon
juice of 1 lemon (or 3tbsp)
3 tbsp tahini paste
1/2 tsp salt
1/8 tsp paprika
1/4 tsp freshly ground pepper
1-2 cloves garlic, peeled and chopped
1/3 cup olive oil + more for garnish
-in a small food processor bowl add all ingredients except olive oil and garlic, and puree until well combined, about 3 min
-add olive oil and garlic, and process until creamy, adding more oil if necessary to reach desired consistency
-transfer to a serving bowl, with a knife swirl a well around the top of the hummus and drizzle with a bit of olive oil, then sprinkle with paprika and serve
Red Pepper Hummus
Follow the recipe for Traditional Hummus.
Add 1/2 cup chopped roasted red peppers.
Process until well blended.
Transfer to a bowl and serve with pita bread, crackers, or veggies.
*variations are literally endless when it comes to hummus…add 1/2 cup chopped roasted eggplant, a tablespoon of fresh chopped herbs, a handful of pitted olives, a chopped avocado or other veggies and create your very own favourite hummus recipe!