Hummus is good. But can be very, very bad too.
If you are a fan of Sabra then this may not be the recipe for you.
Mine is a true, authentic, full flavored Mediterranean hummus.
The one that once you've had it once, you will never buy it at the store again.
A little background.
When I was living in Iowa I was a frequent visitor of Natural Grocers.
(Shout out to NG; it's a whole vibe.)
Anyway, they carried a hummus made by a restaurant in Iowa City called Oasis Falafel.
It is unreal.
I tried recreating it a few times and was never successful.
Then we moved to Missouri and I didn't have a choice but to buckle down and recreate the masterpiece.
& I did just that.
I must warn you from the start...
The flavor profile will change dependent on the brand of spices you use, how tart or sweet your lemon is, the brand of tahini, brand of chickpeas, oil, etc.
Make sure you are using exactly what I tell you to if you seriously want to replicate the deliciousness and have a party in your mouth.
Also, this is an extremely easy recipe to make. So skip the store bought stuff with all the unnecessary ingredients and make this.
It takes longer to clean up the mess then it does to make the hummus.
Isn't she a beauty?!!
Click👇🏼 for a printable recipe file.
1/4 cup lemon juice (one large lemon)
1/4 Soom tahini
2 cloves garlic
1/4 cup + 1/4 cup + 1T extra virgin olive oil
1 teaspoon salt
1 teaspoon Simply Organics cumin
Pinch of Simply Organics paprika, for garnish
Fresh parsley, for garnish
1. Add all ingredients (except 1/4 cup & 1T evoo, parsley and paprika) to a food processor or high speed blender and blend until fairly smooth.
2. Now pour in your remaining 1/4 cup evoo and finish blending to your desired consistency.
3. Smooth into a bowl or platter and top with 1T olive oil, paprika and fresh parsley.
4. Enjoy with veggies and bread. Great as a spread on a sandwich too!
- You are welcome to cook your chickpeas from dried beans. You will need three cups cooked chickpeas (1 cup dried).
- I like the good and gather because they are in a significant amount of liquid which makes the chickpeas soft and easy to blend and make smooth. Pro tip - looking for ultra smooth hummus? Remove all the skins off the cooked chickpeas. Super time consuming, not usually worth my time and effort. But, it does make a difference.
- The Soom tahini is the only tahini to use.
- The liquid from the chickpeas is called aquafaba and can be stored in a closed jar in the fridge for up to a week. Don't let the liquid gold go to waste.
Hope you enjoy the recipe.
Please send me pictures and let me know how you like it if you make it!
Love hearing from you guys.