Hummus bi Tahini
In the world of hummus, this one is the original and best. And yes, there is a world of hummus: a world of possibilities. I will share different flavors of hummus in the future. I thought starting with the original recipe was a wise idea, as you can apply all kinds of adaptations to it depending on your preferences and the ingredients you have available. Think about sun-dried tomato or roasted garlic hummus. Does that sound tempting?
In Arabic, hummus simply means chickpeas or garbanzo beans. To specify “hummus” as we mean it here, one would normally say hummus bi tahini (chickpeas with sesame paste). Hummus is definitely an appetizer that one can prepare ahead of time and refrigerate until needed—even though it’s a good idea to store it out of sight if you think you can’t control yourself. When I think of a Mediterranean appetizer, this one comes to mind immediately. I love the taste of the fresh garlic and lemon juice as well as the robustness of the extra virgin olive oil, which I don’t taste when I buy hummus. I also like to use it as a spread in sandwiches or dip for vegetables, and of course, I do eat entire spoonfuls when nobody’s looking. The traditional way to enjoy it, though, would be with pieces of fresh or toasted bread.
Hummus bi Tahini
4 to 6 servings
1 garlic clove, peeled
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
4 tablespoons extra virgin olive oil, plus more for drizzling
2 tablespoon water
Salt and pepper, to taste
Paprika for garnish (optional)
In the bowl of a food processor, pulse the garlic until finely minced. Add the chickpeas, lemon juice, tahini, olive oil, water, salt and pepper, and purée until a chunky paste or desired smoothness has been achieved. Transfer to a serving bowl, drizzle with some olive oil and sprinkle with paprika. Serve with pita or flatbread.