Cover Photo Courtesy of: Adrienne Leonard
After enjoying many of the tasty Middle Eastern options at Mamoun’s Falafel, I am sharing my version of homemade hummus. I believe I originally got this recipe from one of the Food TV chefs, but it was so long ago and I have tweaked it so much that I just go by this recipe. There are so many variations you can make with this basic base recipe and you can also tweak all the ingredients to work for your taste.
Feel free to share your comments below with any variations or suggestions - I’m always looking to try new tastes out.
2 Whole Cloves of Garlic, peeled
2 Cans Whole Chickpeas drained (I reserve the liquid for thinning out the hummus later)
2 Whole Lemons, juiced (microwave each lemon for 15 seconds to get more juice out)
Kosher Salt for taste
1/3 cup Tahini Paste - I use a little more than 1/3 cup (you can find this in a jar or can sometimes at any grocery store)
Hot Sauce (optional - season to desired heat)
Reserved liquid from chickpeas for thinning out if necessary
Drop whole garlic into food processor and mince. Add the remaining ingredients and process until it is to your desired consistency. Add reserved chickpea liquid if needed for thinning out and adjust the seasoning. Serve chilled or at room temperature with vegetables, crackers, or pita bread. Enjoy!