I love Hummus. Maybe a little too much. I was first introduced to Hummus and Pita Chips when I was in my 20’s. Since then, I think I’ve had just about every type of Hummus there is. The best I think I’ve had was in a small restaurant in Tempe, Arizona called Sinbad’s. It was more of a traditional type restaurant. Shoes were removed, you sat on the floor on pillows, they passed Hookahs around and even had dancers. Truly a one of a kind experience. Unfortunately, the restaurant wasnt as popular as I would have expected it to be and is now long gone.
I’ve come across many recipes for Hummus, but this one is probably the closest to the Hummus served there. Its also easily dressed up too. This is a doubled recipe. Feel free to size it down or up. Lasts about 3 days in the fridge. I’ve never tried freezing left overs and don’t know how well that works out when thawed. If you have frozen/thawed, Id love to know how it thaws out.
2 Cans (15 oz) Chickpeas (Drained)
1/4 Cup of
Upto 1/4 Cup of Lemon Juice (I start with half of it and increase if needed)
2 Cloves of Garlic
1/2 Teaspoon of Ground Cumin
Throw everything in the blender and give it a whirl until its smooth and creamy. Many recipes call for some of the drained liquid from the Chickpeas to be added if its too thick but I’ve found that if a few teaspoons of Olive Oil are added instead of the chickpea water that its a much more flavorful taste. I have substituted peanut butter for Tahini before and didn’t notice a huge difference but truly prefer making a more authentic dish.
I have also enjoyed dressing it up with Homemade Basil Pesto or Chili Powder and a dash of Paprika. I just add as luttle or as much as I want. When preparing this as a side for a get together, I have spread a thin layer of Pesto on the bottom of a glass bowl then filled it with Hummus and then spread another thin layer of Hummus over the top.