Every Middle Eastern country seems to have their own special hummus recipe. There is some argument among food historians whether this dish originated in Greece or Arabia. Hummus is easy to make and takes only a few minutes. If you have a food processor, you can make hummus. I especially love my hummus topped with a drizzle of olive oil and sprinkled with zatar-a Middle Eastern spice blend that is not only aromatic but also flavorful. To me the consistency of the hummus is very important, so I make sure to process it until it is very smooth. Believe me, once you make your own you will never buy the prepackaged stuff again. Hummus is really one of my favorite dips. When I tell people I make my own they are often baffled, until I explain the process and then they become excited at the prospect of making their own.
One of the key ingredients in hummus, and please don’t skip this ingredient is tahini-a sesame seed paste used in Middle Eastern cooking. Tahini is a bit expensive at first, but a little goes a long way.
Garbanzo beans are very high in protein, and lend themselves to multiple uses.
- 1 16 oz. can garbanzo beans, rinsed
- ¼ tsp. cumin
- 6 oz. plain yogurt (Greek yogurt is fine too or vegan yogurt)
- 2 Tbsp. tahini
- Juice from 1 lemon
- ¼ tsp. fresh cracked black pepper
- 2-3 Tbsp. extra virgin olive oil
- 1 tsp. zatar
- Rinse garbanzo beans and place in food processor
- Add other ingredients to food processor and blend until smooth
- Place in serving dish and drizzle olive oil on top with zatar
- Serve with toasted pita wedges