Easy Authentic Hummus Recipe
My family's easy authentic hummus recipe comes together in just 10 minutes! We always used canned chickpeas for convenience and just a few simple ingredients to make this wonderful creamy vegan dip.
Serves 4 people
Ingredients
- 1 can Chick peas (1.5 cups) see notes
- 1/2 large Fresh Lemon's Juice
- 3/4 tsp Salt
- 1/4 cup Reserved Chickpea Liquid, from the can
- 3 tbsp Tahini Paste
- 1 tbsp Olive oil
- 1/4 tsp Cumin
- 1 Ice cube recommended
- 1 Garlic clove optional
Garnish
- Parsley
- Sumac
- Olive oil
Jalapeno Garlic Sauce Topping (Tatbeeleh or Da'at Filfil)
- 1/2 Jalapeno, roughly chopped
- 1 Small lemon's juice
- 2 tbsp Olive oil
- 3 Garlic cloves
- Dash of Salt
Instructions
- To start, drain the liquid from the can of chickpeas and keep it to the side. We will be using some of it shortly.
- Add the drained can of chickpeas to a high speed blender or food processor. Puree for a few seconds until more fine. Feel free to add garlic at this step if you choose too.
- To this, add the rest of the ingredients. Add the salt, cumin, tahini paste, olive oil, lemon juice, and reserved liquid. Blend for about 30 seconds until the hummus is smooth and creamy. Make sure to use a spatula to bring down the ingredients that get stuck to hte side of the blender.
- To make it more smooth, you can go ahead and blend in an ice cube as well. Puree together for roughky 20 more seconds.
- Plate in a dish with a slight rimmed edge good for dipping. Garnish with chopped parsley, a drizzle of olive oil, and sumac on the edges. Lastly, add ta spoon or two of jalapeno sauce to the center or serve on the side.
- To make the jalapeno garlic sauce, you would add the ingrdients to a mini food processor and let it puree for a few seconds until fine and sauce-like.
- Enjot with fresh pita bread, pita chips, or veggies to dip.
Notes
Hummus stores in the fridge well in an airtight container for up to 5 days. So does the jalapeno sauce- it keeps well for up to a week! It is fabulous with other dishes like roasted or grilled eggplant or fatteh.
To make an even creamier hummus, pour warm water over the chickpeas from the can and rub the skin off between your fingers. The skin of the chickpeas will float to the top. Skim with a slotted spoon and use the chickpeas making sure to remove excess water first.
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