Delicious Humus recipe! We love this healthy snack at the Simeon Potter House!

 Humus Recipe

Hummus is an Arabic word that simply means “chickpeas.” And chickpeas have been grown in the Middle East and India for thousands of years.

Humus is made with chickpeas, tahini, garlic, and lemon. It’s a common dish in Turkish, Lebanese, Syrian, and Egyptian cuisine, among others. And it’s now gained popularity throughout the world. We love having fresh Humus on hand at the Simeon Potter House for a healthy snack. We love to go to the farmers market to get fresh organic veggies to serve with this delicious dish.

Servings: 6

Prep10 minutes

Ready in: 10 minutes

Ingredients

·       1 (15 oz can) chickpeas / garbanzo beans, drained liquid reserved or dried chickpeas (see below for instructions)

·       2 - 4 tbsp. liquid from can of chickpeas

·       3 tbsp. tahini

·       2 1/2 tbsp. fresh lemon juice

·       2 tbsp. extra virgin olive oil, plus more for serving if desired

·       1 medium garlic clove

·       Salt, to taste

·       Sumac, for serving

Instructions

1. Add chickpeas, 2 tbsp. liquid from chickpea can, tahini, lemon juice, olive oil, garlic and cumin to food processor.

 

2. Season with salt to taste (I usually use 1/2 tsp), then process for 5 minutes until smooth and fluffy, while adding additional reserved liquid to thin as needed (note that it will thicken once chilled).

 

3. If desired, plate then swirl in center and drizzle with olive oil, sprinkle with Sumac (red bush berry with a flavor profile typically likened to the tartness of lemon)

 

4. Store in refrigerator in an airtight container up to 1 week.

DRY Chickpeas

1. Add 1lb (uncooked) chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil. Once the water is boiling, lower the heat so that it is a low boil for 1 hour.  Alternately place the dry chickpeas in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas. Let them soak overnight in the fridge.