Who doesn’t love hummus?
Every time my dad comes to visit, we make hummus. His “Greek” recipe is so delicious, it tastes authentic. “Of course, it’s authentic! It’s Greek!” he says.
Having both my mom and stepdad over is a bit comical, almost like the movie My Big Fat Greek Wedding. My mom, the Spaniard, tries to tell him to use more or less olive oil or garlic, etc. He says: Hummus is Greek. Don’t mess with the ingredients.
- 2 14-ounce cans chickpeas, drained and rinsed
- Juice from 1 lemon
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1-2 cloves garlic
- 1¼ cups water
- Coarse salt and ground pepper
- In a food processor or blender, combine the chickpeas, lemon juice, tahini, oil, cumin, and garlic. Mix for 1 minute.
- Begin to thin with the water, adding it in slowly until you reach the thickness/consistency you like. Season with the salt and pepper to taste. Refrigerate in an airtight container for up to 1 week.
Pictured: Turkey & Hummus Sandwich on a favorite bread with fruit and veggies from the MOMables menus.