When other kids were bringing peanut butter and jelly to school for lunch, I had hummus and pita bread. I got all kinds of strange looks from kids and teachers alike. It’s funny how many of the middle-eastern foods have become so mainstream. Things like greek yogurt, hummus, grape leaves and tabouleh salad aren’t so foreign anymore and for good reason – they’re delicious and healthy!
This is our family recipe for hummus. It’s great as a snack or a light meal when served with pita chips or bread, crackers, raw veggies or even as a sandwich topping. You might like it with less lemon and/or garlic. I would suggest adding a little at a time and adjust to your taste, but this is the way I like it.
- 2 15-oz can chickpeas
- 1 tablespoon tahini
- Juice from 2 lemons
- 3-4 cloves fresh garlic
- ¾ teaspoon salt
- Drain one can of chickpeas and add to a food processor or blender.
- Add the second can but do not drain, you want the brine.
- Place the remaining ingredients on top and puree until smooth.