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Basic Hummus Recipe

Hummus is an excellent companion to so many of our products from our flatbreads to all our crackers. Hummus can be considered a dip but has a history that goes back many centuries. This Hummus recipe is a basic one that is excellent as is but also provides a base to make into any Hummus your tastes love. Add peppers, lemon juice, parsley, cilantro, scallions, chilli powder, jalapeno peppers some people even put in some fresh tomatoes, Dijon mustard and artichoke hearts. Just experiment with your favorite tastes.

In Arabic and Hebrew, "hummus" means simply chickpea. The dish we provide here is more properly called hummus bi tahina ("chickpea in sesame paste") or musabbaha. For a bit more history click here>>.

Hummus is traditionally scooped up with flatbread, but is perfect for most of our other products as well (baring our pastas of course).
Hummus

Hummus recipe served with Lavosh Hawaii flat bread and Darcias Crostini crackers.

Serves 4:

1 can (15 oz) chick peas (if you wish to use the dried variety, they need to be soaked overnight in water to plump up. They weigh them out to 15 oz).
2 tablespoons fresh lemon juice
1/2 cup Tahini or Sesame paste
1/4 cup chopped yellow onion
3 cloves (more or less according to taste)
3 teaspoons extra virgin olive oil
2 teaspoons ground cumin
1/8 teaspoon ground red pepper
1/2 teaspoon salt
Chopped fresh parsley or cilantro (optional)

Preparation:

1. Drain the chick peas reserving some of the liquid to thin the Hummus later if needed.
2.Combine the chickpeas, lemon juice, tahini, onion, garlic, olive oil, cumin, pepper and salt in a food processor or blender. Puree until smooth adding the chick pea juice to thin if needed.
3. Refrigerate for 3 or 4 hours before serving to allow the flavors to blend together.
4. When serving, garnish with parsley, drizzle with olive oil, sprinkle with a dusting of paprika. It is up to you.

It can be more economical with time to make a double batch. It can freeze in containers quite well, but should always be refrigerated.

Download PDF of recipe - click here

A short history of Hummus:

It is said that its origins trace back to the great Sultan Saladin (1138–1193 AD), who enjoyed cooking as a pastime between bouts in the Crusades. His experiments with hummus purportedly resulted in the creation of the Sultan's Forty Spice variety, which has been a perennial Middle Eastern favorite for centuries.

In the Arab world, every family has their own recipe for hummus, so that the prepared dish does not have such a standardized reputation as it does in the US. For example, in Syria some families make hummus with olive oil, cumin, and allspice instead of tahini and lemon juice.

Hummus (Armenian translit: hamos; also spelled houmous, hommus, hummous or humus) is a dip made of chickpea paste and tahini (sesame seed paste), with flavorings such as olive oil, garlic, lemon juice, and paprika.
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