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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 step dad 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 oz) cans of chickpeas, drained and rinsed
- Juice from 1 lemon
- 1¼ cup of water
- 2 TB tahini
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1-2 garlic cloves
- Coarse salt and ground pepper
- In a food processor or blender, combine chickpeas, lemon juice, tahini, oil, cumin, and garlic, mix for 1 minute.
- Begin to thin with water adding it in slowly until you reach the thickness/consistency you like. Season with salt and pepper. Refrigerate, in an airtight container, up to 1 week.
The word Hummus comes from the Greek word Humm, which means…
Pictured: Turkey & Hummus Sandwich on a favorite bread with fruit and veggies from the MOMables menus.