Simple, unadulterated, classic creamy, lemony Hummus recipe. A great vegetarian, vegan and gluten-free Middle Eastern recipe.
Hellloooo!!!! We’re back!! Holiday’s over. Back to cooking “normal” food! Our parents are still here, which means we’re taking complete advantage of my mom and “making” her do some videos with us.
And speaking of our parents… Let me tell you a little story that inspired us to post this recipe today.
The other day, we were out food shopping with my parents. My dad was, as he usually likes to do, browsing the aisles, looking at every shelf and every product. As we get to the refrigerated section, he stops and stares at an entire wall of humus containers. He picks up a roasted red pepper one, looks at it, makes a face, puts it down. Picks up a black bean one, does the same. A couple of minutes later, he looks at me and says: “Why do they call this hummus? This isn’t hummus”. Shakes his head, turns around and walks away.
Most of you probably think he was overreacting, right? Well, not really.
See, when it comes to food (especially food he grew up eating), my dad is a purist. He’s been making humus himself, by hand, since he was a kid. No fancy ingredients. Just chickpeas, tahini, lemon juice, salt and a mortar and pestle. That’s it. Anything other than that, as far as he’s concerned, is not called humus.
So to stay true to our roots, here’s the traditional hummus recipe we grew up with. Unadulterated… minus the mortar and pestle!
Other Middle Eastern Food Recipes
- Fattoush Salad
- Watermelon Feta salad
- Tabbouleh (Tabouli) Salad
- Deconstructed Hummus
- Cheese Sambusek
- Semolina borekas
- 1–15oz can of chickpeas (we use Eden Organic)
- 1/2 cup tahini (sesame paste)
- 1/3 cup lemon
- 1/4 tsp salt
- 1/4 cup water
- 1 small clove of garlic (optional)
- Combine all the ingredients in a food processor and blend till smooth (for thinner hummus, add a little bit more water)