Middle Eastern Hummus (Greece, Turkey, Israel, Palestine, Egypt)

Courtesy of Rebecca Woodland

This classic Middle-Eastern pureed chickpea (garbanzo) appetizer is typically served with pita, falafel, or raw vegetables, but it works well as a dip or spread on almost anything.

2 (15 oz.) cans garbanzo beans                          

¼ cup fresh lemon juice

2 Tbsp. tahini                                                           

up to ½ tsp. sea salt (or less, to taste)

1 garlic clove, peeled and mashed                      

2 Tbsp. Lemon Fused Olive Oil

Spicy Harissa Olive Oil (for drizzle)   

  1. Open cans. Pour beans into colander. Run water over them to remove the foam. (Do not skip this step!!)
  2. Put beans into the bowl of a food processor fitted with an S-blade (at least 9-cup bowl). Fork the lemon over the bowl so the juice runs into the bowl. Add tahini, salt, garlic, and Lemon Olive Oil.
  3. Process for 5-10 seconds, or until hummus reaches desired texture. Some like chunky, others prefer it smooth. A bit of water may be needed to achieve desired consistency.
  4. To serve, pour hummus into a bowl. Drizzle with Spicy Harissa Olive Oil. Sprinkle with paprika or Turkish pepper. Garnish with parsley.

NOTE: If you don’t have tahini, substitute1/4 cup walnut pieces. Put walnuts into food processor and pulse a few times before adding garbanzo beans and remaining ingredients.  Warning: Spicy Harissa Oil packs a lot of heat! Drizzle sparingly.

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