I would call myself a hummus purist…chickpeas, lemon, tahini, garlic and a bit of salt are whizzed in my food processor a couple times a month…no other seasonings or flavors needed. So garlicky, creamy and healthy, it’s quite simple to whip up your own. My go to recipe is from a dear foodie friend of Lebanese descent…and contains none of the chickpea liquid nor any cumin. Dorie’s version was only slightly different, but I was eager to compare the two. Such a simple recipe; you just dump and blend till it reaches spreadable consistency. I followed Dorie’s recipe to a T, adding the optional 1/4 teaspoon of ground cumin.
It can be served with veggies or pita triangles, or put it in Belgian endive leaves or mini bell peppers for an elegant presentation. I LOVED this version…as you would expect, Dorie had the perfect combination of ingredients…who knew a little cumin made such a nice impact??? If you’re interested in the recipe, it can be found in Dorie Greenspan’s cookbook, Around My French Table.