Lemon-Garlic Hummus

Makes 2+ cups

You know how you think you know something…. Like the earth is round. Or flowers bloom. Or hummus goes into a bowl? … only to have your vision shattered? Your dreams crushed?

Yeah. Turns out not everything is as it seems.

The earth is not perfectly round. It’s a “bumpy spheroid” according to Scientific American. And flowers don’t always bloom. Especially when it’s over 100F for well over a month. My crispy garden is testament to that. And hummus doesn’t go in a bowl. It goes on a plate. I learned that from the Israelis.

How’s that for blowing your mind?

Ingredients:

2 cans chickpeas, drained (reserve 1/4 cup whole chickpeas for garnish)
3 Tbsp lemon juice (about 1 lemon, juiced and strained)
parsley, small palmful – plus extra for garnish
2 cloves garlic
1 tsp tahini, or more to taste
1/3 cup olive oil
salt

Grilled pita bread, for dipping

Method:

First step, find a nice spot to make the hummus. Perhaps while perched in the middle of a chickpea field. Mmm. Imagine all the hummus you could make with these chickpeas…

Chickpea field in Lower Galilee, Israel. Photo by Eitan.

To make a happy plate of hummus quicker than a bowl of oatmeal, you just need a few ingredients. Don’t forget the garlic!

Put the chickpeas, parsley, garlic, lemon juice, tahini, salt, and olive oil in a food processor.  Phew. I remembered the garlic.

Buzz until smooth, adding more olive oil if necessary. Give it a taste and see if the seasonings need adjusted. Garnish with extra parsley, olive oil, and chickpeas. (If you use the tip of a spoon to make swirly lines in the hummus, you can make a beautiful – and traditional – olive oil river).

Enjoy with a smile, a friend, and a secret.

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Lemon-Garlic Hummus
Ingredients
Instructions
  1. Put everything in a blender and pulse until smooth. Salt to taste.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

13 Comments

  1. Itzik says

    A quick tip, make the thahini sauce first, mix very cold water, lemon juice together, add to the hummus mix…enjoy!

  2. I love hummus – thanks!
    I love food in Israel – got to go there twice – the breakfasts are the best

  3. Brian S. says

    I’ve always eaten it on a plate because I first had hummus in Aleppo. They put a depression in the center, to make a lake of olive oil.

  4. Shamone says

    I’ve never put parsley in my hummus, I will have to try that. Yum!

  5. Sasha Martin says

    Brian, all I can think is how a lake of olive oil would be a dream spa location. People who went there would have the softest skin…

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  7. Lama Khatieb says

    Hummus is not an Israeli dish and it does not belong to their culture or cuisine !!!!!! Anybody would know that !

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