It's time to go back to the basics... a simple staple in any Middle Eastern household. It's become an international phenomenon over the last decade. In the Middle East, Hummus is eaten for breakfast, brunch, lunch, dinner, and any time in between. Hummus is one of the best healthy snacks. It makes the perfect appetizer dip for pita, chips, crackers, and all your favorite fresh or roasted veggies. Basically, you can dunk anything into hummus and it'll be quite great! It's the perfect side dish for those summer barbecues alongside any protein of your choice. It makes such a delicious spread on sandwiches or wraps, too. Slather it onto cute crostini to serve as an appetizer. This dip is creamy and has an earthy, nutty flavor. Its light beige color makes it a perfect canvas for colorful toppings such as parsley or other greens, red Aleppo pepper or pomegranate seeds, and purple sumac. This recipe has been my go to hummus for years. It has the perfect ratio of ingredients, it couldn’t be easier, and it only takes 10 minutes to make!
2 15oz. cans of chickpeas/garbanzo beans (My favorite is Tazah brand)
1 cup tahini paste
1/3 cup lemon juice
1 1/2 teaspoons salt
1/4 teaspoon cumin
1 garlic clove (optional: I don't use this ingredient.)
6 ice cubes
Drain the chickpeas and place in a food processor and garlic clove, if using. Pulse for 3 minutes.
Add tahini, lemon juice, salt, and cumin. Continue to pulse for 5 minutes, scraping down the sides if necessary.
Once almost smooth and creamy, add the ice cubes and continue to blend till ice has melted and incorporated into the hummus, another 4 minutes. The more ice you add the creamier the hummus. Also, the longer you blend it, the better.
Serve topped with olive oil, Aleppo pepper, cumin, and/or herbs, with pita bread, pita chips, crackers, and/or crudite veggies. The options are unlimited.