Recipe

Leahs Homemade Authentic Hummus Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 10 months ago I got this recipe from my Middle-Eastern friend and it's true to form, many many applauds and kudos I receive from this recipe. It's a must have at every party I host, since it's a crowd favorite. Great with grilled pita bread, but perfect with crack... More Prep:20m Servings:10	Divalisciou
	best authentic hummus ever

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Fans

henrie

jg1buckeye

cassyc52

jenniferby

invisiblec

Ingredients

2 large cans of chick peas, drained well - do not use liquid it came in!

1/2 cup Tahini paste (in NY I can only find it at A&P stores or Mediterranean and specialty food shops

5 cloves garlic, minced finely

Zest and juice and pulp of 2-3 lemons. depending upon size. (the added zest is my secret ingredient)

1 tablespoon cumin

1/2 teaspoon of dried crush red pepper

2 teaspoons Kosher Salt

1 teaspoons fresh ground pepper

1/2 cup of vegetable oil

1/8-1/2 cup of extra virgin oil

1 teaspoon of good paprika

Up to 1/2 cup of water

Package of pita bread

Equipment needed: Strainer for chick peas, food processor, grill pan

Directions

Open up cans of chick/garbanzo beans and place into strainer in kitchen sink. Drain quite well and rinse beans with water. You will not be needing to reserve liquid that the beans came in.

Place beans into processor.

Open can of tahini paste, you may need to stir it up since the sesame paste may have settled away from the oil. Since it's quite thick, do this slowly to avoid spilling precious sesame oil out of can. (As I have done numerous times! - lol)

Add all ingredients except for paprika and olive oil.

Whirl up that food processor of yours, pulse to start. You will want a medium-fine texture which will take about 5-10 minutes or more depending upon the strength of your processor.

By adding equal parts water and additional vegetable oil, it will aid in creating a smoother texture. It should be the thickness of easily spread icing. Sorry I couldn't come up with any other analogy.

Taste the results- does it need more salt, more cumin? Then add some more.

Place into container that will have a tight lid. Prior to topping with lid, pour olive oil, enough to cover top of hummus to keep it moist and sprinkle paprika on top of hummus until ready to serve.

Prior to serving, grab that grill pan you have, rub a little olive oil onto the pita bread - both sides, and place on the hot grill pan (your gas grill works great too, moving it once then flipping it so that grill marks appear on the pita bread. Then while still warm cut pita bread into triangles.

To serve, stir up hummus and place in shallow bowl with spoon/butter knife for people to help themselves.

Sprinkle Hummus with a little more extra virgin olive oil and paprika.

Place grilled pita bread triangles around shallow bowl and serve it up.

Enjoy the oohs, aahs and many compliments on your authentic hummus !

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Comments

divaliscious 1 year, 10 months ago said:
Additional ingredients and alterations can be adding chopped up sun-dried tomatoes that have been marinating in olive oil for "sun-dried tomato hummus", add freshly chopped cilantro for added kick and color.

peetabear 1 year, 10 months ago said:
My niece has just discovered hummus ( first year of college) so this will be great to make when she's home..
store in refrigerator??

luvthewho 1 year, 10 months ago said:
I love hummus, and my teenage son does too. We are the only two in the house who truly appreciate this dish. We will be trying your recipe soon.

invisiblechef 1 year, 10 months ago said:
I love hummus myself and my son who is ten loves to take it to school with him with pita's, it's a great quick lunch. I think this version will be one we make on a weekend though. Great post!!

henrie 1 year, 9 months ago said:
I have bought hummus and we love it, never made it myself but now I have no reason not too since I saved your great post. Thanks for sharing.

divaliscious 1 year, 9 months ago said:
Thanks Henrie! - And it is sooo much better than anything you can get in the store - I assure you!

mao65 1 year, 8 months ago said:
This is a great recipe. I love chick peas any way shape or form and this is one of my favorite ways to have them. My granddaughter and I have been known to eat them as snacks right out of the can!(we put them in a bowl, of course.) Thanks for the post.

fuzzyprint 6 months, 2 weeks ago said:
Excellent recipe. I think the lemon zest makes it VERY special.

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Alterations

cassyc52 1 year, 7 months ago said:
I make this very often, especially when friends drop in so I keep most of the ingredients on hand.
Instead of water, try using the liquid drained from the chick peas and I roast the garlic since the raw garlic can be a little overpowering.
I garnish with sun-dried tomatos, calmato olives and crumbled feta cheese. Delicious!

fuzzyprint 6 months, 2 weeks ago said:
This is a GREAT recipe!

I added double the garlic because my husband can never have enough garlic.

Before adding the oil I thought that the ingredients already seemed pretty moist (my lemons were very juicy!) so I turned on the processor and just drizzled the oil in there. I found that I only needed half of it to get the consistency I needed.

So if you have some especially juicy lemons, you may not need all the oil!

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