Nothing is more Levantine than Hummus. The word literally translates to “chick peas” and I always laugh when I see it used for dips without chick peas such as lentil hummus or bean hummus. It’s very versatile and acts as a plain canvas when it comes to other flavors. Use this recipe as a basis and for variety’s sake, add roasted peppers for Roasted Pepper Hummus, roasted garlic for Roasted Garlic Hummus, and you know where we’re going with this.
I personally love it as the original and usually eat it with pita crisps or celery sticks and olives. Makes for the perfect snack or light meal.
Classic Hummus Dip
1 cup chick peas*, dried or 16 oz can organic no salt chick peas, rinced and drained
1/4 cup extra virgina olive oil
1 large lemon, juiced
1 garlic clove (1 tsp minced)
3 tablespoons Tahini (sesame paste)
3/4 tsp salt or to taste
Freshly ground pepper
Combine all ingredients in a food processor or blender and puree until very creamy. If the mixture is too thick, you may add a splash of water.
* For the dried chick peas, soak overnight. Drain water and boil covered over medium for approximately 30 minutes or until peas are soft and cooked. Let cool before blending with other ingredients.