I’ve always loved the flavors of Middle Eastern and Mediterranean cuisine. It’s probably because I love 99 percent of the ingredients of every recipe or dish I see. The fragrant spices, the meats, and fish, the vegetables – most of it grilled. Right up my alley.
Except for raw lamb. Gotta work up to that one, but I hear Suraya in Fishtown (the best restaurant in Philly right now) serves a mean Kibbeh.
Raw lamb aside, when most people think Middle Eastern food, they think of gooey, garlicky hummus. Served with the right bread (a lovely fresh grilled pita – do it, you’ll skip the carbs tomorrow) is heaven in a bowl.
Listen, I get it – it’s easy just to grab a container of that store-bought stuff. And there are so many flavors to choose from. But I’m here to give you a simple recipe that very well may change the course of your life. You’ll most likely get that promotion, and that guy is totally going to call you.
Ok, those things won’t happen (sorry) but you’ll at least have a tasty food recipe that will wow and amaze friends and family. And guess what – if you’ve got the hummus habit, this recipe might save you a few bucks.
You can thank me later after I change your life.
1 12 oz. can of chickpeas. Any brand – its just chickpeas.
2- 50 cloves of garlic (at least 2. Adjust to taste)
1 – Lemon, zested and juiced. (Google that, I have no time to explain!)
1 Tbsp Tahini (I like the Trader Joes Organic Tahini, there’s also the ubiquitous Joyva Tahini which is available pretty much anywhere)
1 teaspoon ground cumin
3-4 tablespoons of water (or reserved chickpea water, if you fancy and weird)
Kosher salt to taste (if you’re a garlic lover, or need to watch salt, you don’t really need much)
Finely chopped Cilantro
Hungarian paprika (any paprika will do, but if you want quality, get Hungarian smoked paprika)
Drain and rinse chickpeas.
Add chickpeas, garlic, some of the lemon zest, 2 tablespoons of the lemon juice, garlic cloves (at least one whole, work up from there), cumin, salt (if desired) and water to food processor or blender (I did mine in a Nutri-Bullet Mixer because I don’t own a proper mixer and it came out great)
Scrape that gooey goodness into a bowl.
Using the back of the spoon, spread the hummus evenly (like you’re frosting a cake! Presentation counts).
Drizzle with olive oil and sprinkle on the paprika.
Add chopped cilantro, roasted red peppers, or whatever floats your boat.
Dip that toasted pita right in there. Get a big gob.
Sit back and sigh.
No step three. Go and enjoy the hummus. Your life has been forever changed.