More than any other recipe, hummus is the one for which people ask me the most. Hummus has recently become massively popular outside the Middle East, especially in the United States and Europe. I routinely see hummus packaged and ready to eat in all shapes and forms in the grocery aisles, even as little snack packs!
I easily entertain myself reading the infinite package labels, especially since the word hummus means garbanzo bean. So I go along reading, “black bean garbanzo bean, chickpea garbanzo bean, white bean garbanzo bean. . . . ” You get my drift.
Humor aside, in its original essence, hummus is unequivocally easy to make with four pure ingredients: garbanzo beans, tahini, garlic, lemon juice, and salt. Like most Lebanese dishes, its success is due to the balance of simple ingredients.
Hummus traditionally is served as part of the meza, bit size dishes served as starters in a leisurely, usually outdoor meal. Hummus is also a complimentary side dish for grilled meats like shish kabobs, meatloaf (kafta), and fish.
However, the ingredients are a staple in my pantry to whip up as a snack for drop-ins. I serve this quick snack with cut-up vegetables which I also keep on hand in the refrigerator. The other day, one of my grandkids texted me and said, “Maw, can u make me some hummus? It sounds soooo good right now!” ?
You know I was all over that request!
When’s the last time you dipped into some hummus?
3 15 oz cans garbanzo beans
6 cloves garlic
3 tsp salt
1/2 cup tahini
1/2 cup fresh squeezed lemon juice (use bottled in a pinch)
Place garlic, salt, and lemon juice in food processor and pulse till smooth. Add 2 cans of garbanzo beans with liquid and 1 can drained, plus tahini. Blend till smooth. Garnish with a drizzle of olive oil. Serve with pita chips, bread or fresh vegetables.