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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.
The word Hummus comes from the Greek word Humm, which means…
As shared by Yanni
Ingredients
- 2 (14 oz) cans of chickpeas, drained and rinsed
- Juice from 1 lemon
- 1 1/4 cup of water
- 2 TB tahini
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1-2 garlic cloves
- Coarse salt and ground pepper
Directions
- In a food processor or blender, combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute.
- Begin to thin with water adding it in slowly until you reach the thickness/consistency you like. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week.
Hummus isn’t just the perfect appetizer and snack; here at MOMablesâ„¢ we love to use it from time to time in our lunch menus.
Pictured: Turkey & Hummus Sandwich on a favorite bread with fruit and veggies from the MOMables menus.
This is such a favorite! I make it at least twice a month and share it frequently on my meal plans! YUM! Thanks so much for sharing! Blessings, Kelly
thank you kelly! hummus… where do I begin telling you how much I love it!??
We love hummus at our house and I would love to try this one out. But every time I make a batch of hummus the garlic tastes and smells really strong by the next day. Do you have any tips to help me out?
Thanks!
Hi Dana!
For this recipe, omit the fresh garlic and add in 1/8 teaspoon of garlic powder. If it’s not enough garlic, add 1/8th tsp at a time.