Palestinian: Hummus

Recipe by Fairouz AbuGhazaleh <fairouzabughazaleh@gmail.com>

(makes approx 3½ cups)

Hummus in Arabic translates to chickpeas, which is the foundation of this dip. There are many variations of this Middle Eastern dip or spread, but it’s almost always enjoyed with a fresh pita. Hummus is an essential dip on a mezze platter, but it’s also a popular breakfast dish and a great addition to sandwiches. Hummus is healthy and nutritious as it is high in protein, fiber, and healthy fats (also see video: Part 1 & Part 2).

Ingredients:

• 2 cans (15oz each) chickpeas (garbanzos)
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• ¼ cup fresh lemon juice, plus more to taste
• ¼ cup raw sesame seeds
• 1 garlic clove, peeled
• 1 teaspoon ground cumin
• Salt (to taste)
• Paprika, red pepper flakes, and/or fresh parsley, for garnish
• Warm pita bread and/or veggies, for serving

Procedure:

1. Drain 1 can of chickpeas, set aside
2. In a high-speed blender (Vitamix preferred), place olive oil, lemon juice, sesame seeds, garlic, and cumin
3. Blend under high speed until very smooth (or use the “frozen desserts” program, if available)
4. Add chickpeas (both cans), blend under low speed until smooth (use the tamper to press the ingredients into the blades if needed)
5. Season with salt (to taste)
6. Transfer to a serving bowl and drizzle with additional olive oil
7. Garnish with paprika, fresh parsley, and/or red pepper flakes (if desired)
8. Serve with warm pita and/or veggies