Hummus by Hand


Homemade hummus is much lighter than the brands available in stores, which makes it an awesome snack with veggies. It’s delicious when drizzled with olive oil and sprinkled with za’atar, a Middle Easter spice blend. It’s also great with pita chips (lightly toasted pita in the toaster or oven), inside a pita, or in a tortilla wrap along with lettuce, grated carrots, and halved cherry tomatoes. You can make this hummus with a hand emersion blender or with a food processor. In case of the latter, first blend just the chickpeas and then add the rest of the ingredients.

  • 15-19 oz can chickpeas, drained and rinsed
  • 1 tablespoon tahini (sesame paste)
  • ⅓ cup olive oil
  • Juice of 1 lemon or lime
  • 2-3 cloves garlic, grated
  • ½ teaspoon salt
  • Pinch of cayenne pepper

Mash ingredients for around 5 minutes or until you end up with a chunky mixture.

Add a few tablespoons of warm water (1-3) and mash until your mixture loosens up and is your desired consistency. Add salt and cayenne to taste.

If desired, serve with a drizzle with olive oil and a sprinkling of za’atar. Hummus will keep in your fridge for 1-2 weeks, and can be frozen for up to a month.



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