Traditional Hummus is all about the chickpeas. While we’re not opposed to flavor variations such as roasted red pepper or chipotle, you won’t find this kind of experimentation in Israel. Our classic version has a dust of cayenne, a squeeze of lemon, a drizzle of olive oil, and a sprinkling of parsley – all acceptable on this traditional dish. Serve with soft, whole wheat pita bread or go Western and slather it on sandwiches, stir it into scrambled eggs, stuff it into mushrooms, and more.
Our Traditional Hummus recipe starts with fresh chickpeas for the most authentic flavor. Add a dust of cayenne, squeeze of lemon, drizzle of olive oil, and a sprinkling of parsley to keep it fresh. We suggest dipping whole wheat pita or get creative and use it in place of any condiment.
Serving size: 1/4 cup, makes 4 servings
|4 1/2 ounces dry garbanzo beans*|
|1 tablespoon lemon juice|
|1 teaspoon chopped garlic|
|1/2 ounce tahini (sesame paste)|
|1 tablespoon freshly chopped cilantro|
|1/4 teaspoon salt|
|1/8 teaspoon cayenne pepper|
|2 tablespoons canola oil|
- Place garbanzo beans in a bowl and cover completely with cold water. Soak overnight.
- Rinse beans and place in a medium saucepan. Cover with water about twice the amount of beans and bring to a boil over high heat. Cover, lower the heat and simmer until beans are very tender, about 1 hour. Drain and chill.
- Place beans in a food processor with remaining ingredients and puree until smooth. Serve warm or chilled.
*You may substitute 1 15-ounce can of garbanzo beans, rinsed, if desired.
Nutrition information per 1/4 cup serving: 165 calories, 9 g fat, <1 g saturated fat, 125 mg sodium, 15 g carbohydrate, 3 g sugar, 4 g fiber, 5 g protein
Stay tuned for more Middle Eastern recipes coming in April.
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