One of my dear foodie friends is of Lebanese descent…and this is her famous family recipe for hummus. No funky additives like roasted peppers, avocado or cayenne…just the simple taste of garbanzos, garlic, and lemon. Salt, garlic and lemon juice can be adjusted to your taste…I tend to add more salt and less lemon. I use hummus as a sandwich spread layered with avocado and a sprinkle of sea salt…but it’s also lovely in endive leaves with a sprinkle of paprika for an easy appetizer or served traditionally with pita wedges. You can garnish with a swirl of olive oil and some toasted pine nuts.
Mim’s Hummus~
2-3 cloves of garlic mashed/minced with 1 teaspoon of salt
Two 14 ounce cans of chickpeas* (garbanzos), drained
5-6 tablespoons tahini (stir well in jar before measuring)
Juice of 2-3 lemons
Put chickpeas, mashed garlic, tahini and lemon juice in food processor. Process till smooth, adding water to thin to desired consistency. *If you want extremely smooth hummus, remove chick pea skins.
{ 4 comments… read them below or add one }
Isn’t this the best hummus? I met Miriam a few years back and she made me a jar and ever since this has been an easy appetizer to whip up….yum!
Liz, Mim gave me a jar of her hummus and it was the best I’d ever had. and Hilary is right, it’s so easy to make.
I didn’t know how much I liked hummus till I tried her recipe! Thanks for the endorsement!
I love hummus but have been buying it in containers. I used to make my own years ago but used olive oil to thin it I like the water idea. Can’t wait to try it!