Easy Hummus Recipe

Chickpeas (3 cups). Chickpeas, also known as garbanzo beans, are the star ingredient in hummus. Canned or dry chickpeas? If you're wondering how to make hummus from scratch--the best, extra creamy, authentic stuff--you'll want to cook your own chickpeas from scratch (you'll give them a good soak overnight + boil in water until well-done. More on this later)

Garlic (1 or 2 cloves). Start with 1 clove and make sure it is finely minced. Tip: to tame its pungency, allow minced garlic to sit in a little bit of lemon juice for a few minutes.

Tahini (⅓ cup). Tahini is a rich, nutty and slightly bitter paste made from toasted sesame seeds. (You can find my go-to tahini paste here).

Fresh Lemon Juice (from 1 lemon). Fresh lemon juice is just the thing to add tang here.

Kosher Salt. Just a pinch of kosher salt to your liking. You can always add more. If you're interested in adding

Extra Virgin Olive Oil. A generous drizzle of quality extra virgin olive oil is the way to finish and serve this dip the authentic way. (You can find my go-to extra virgin olive oils at our online shop here)

Garnish. Not to be underestimated. My favorite way to garnish a bowl of hummus, once the EVOO has been poured nicely right in the middle, is a few pinches of tangy sumac (sometimes ground cumin is a good addition). If you have some extra cooked chickpeas, plant them right in the middle. For a pop of green, you can add a garnish of fresh parsley.

Directions at themediterraneandish.com

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