Palestinian: Hummus
Recipe by Fairouz AbuGhazaleh <airouzabughazaleh@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 great addition to sandwiches. Hummus is healthy and nutritious as it is high in protein, fiber, and healthy fats.
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:
- Drain 1 can of chickpeas, set aside
- In a high-speed blender (Vitamix preferred), place olive oil, lemon juice, sesame seeds, garlic, and cumin
- Blend under high speed until very smooth (or use the “frozen desserts” program, if available)
- Add chickpeas (both cans), blend under low speed until smooth (use the tamper to press the ingredients into the blades if needed)
- Season with salt (to taste)
- Transfer to a serving bowl and drizzle with additional olive oil
- Garnish with paprika, fresh parsley, and/or red pepper flakes (if desired)
- Serve with warm pita and/or veggies