Traditional Hummus
Courtesy of Hotel Jackson
Homemade hummus is easy to make and so much better than store-bought. Since it isn’t always possible to soak and cook chickpeas beforehand, canned work just fine. Serve with pita wedges.
How to Make It
1
Pinch the skins from each of the chickpeas; using two fingers they slip right off.
2
Place chickpeas and garlic in the food processor and gently pulse to create a very coarse consistency.
3
Add the tahini, lemon juice, salt, and pepper to the bowl of the food processor. Pulse again gently to combine.
4
With the machine running, drizzle the olive oil until the hummus begins to get smooth. To get the desired consistency, add the reserved chickpea liquid. The more liquid the smoother the hummus.
5
Sprinkle with za’atar and a drizzle of olive oil and serve.
Ingredients
1 15 oz. can of chickpeas, drained, rinsed, liquid reserved
juice of 1 lemon
1 clove of garlic
½ cup tahini (if separated, stir well before measuring)
1 tsp salt
½ tsp freshly ground black pepper
3 tbsp extra-virgin olive oil, plus extra for drizzling
Za’atar spice mix
Directions
1
Pinch the skins from each of the chickpeas; using two fingers they slip right off.
2
Place chickpeas and garlic in the food processor and gently pulse to create a very coarse consistency.
3
Add the tahini, lemon juice, salt, and pepper to the bowl of the food processor. Pulse again gently to combine.
4
With the machine running, drizzle the olive oil until the hummus begins to get smooth. To get the desired consistency, add the reserved chickpea liquid. The more liquid the smoother the hummus.
5
Sprinkle with za’atar and a drizzle of olive oil and serve.
Search All of Sunset's Recipes
The Latest
A 1950s Mid-Century Modern Home with Japanese Influences Stays True to Its Roots
