Hummus (Greek)

Making your own hummus allows you to tinker with the seasonings, garlic, lemon and tahini to adjust its flavour to your liking. The traditional Hummus originates from the Middle East and it’s made from cooked then mashed or puréed chickpeas blended with tahini, lemon juice, olive oil and flavoured with garlic and spices like cumin or paprika. A lot of speculation abounds for the origin of the authentic hummus recipe, which in some cases is claimed to be Greek. The fact is, that because hummus has been around for so long, and in so many different variations, the exact origin may be difficult to track. One very similar dip to hummus that originates from Greece is actually fava dip from the island of Santorini. The one fact that is indisputable is that hummus is delicious and the rest is history.

1 (14 oz) can boiled or canned chickpeas, if canned rinse first (400 g)
3 Tbsp. tahini
1 large lemon, freshly squeezed
4 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 tsp. sea salt
½ tsp. ground cumin
2 Tbsp. water

Garnish:
1 pinch ground paprika
Kalamata olives

When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients. For this hummus recipe, start by adding the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Then the chickpeas go in. Process the mixture, until the chickpeas are minced.

Lots of hummus recipes require to remove the skins from the chickpeas. Although this is not difficult it will certainly take some more time, but the truth is, having tested both ways, I am not sure that it is worth the trouble. If you have the time try it for yourself by gently pinching the chickpeas until the skin comes off.

Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely puréed, depending on your preference.

Season with sea salt and cumin and pour in 1-2 Tbsp. water, if the hummus is too thick. Pulse for 1 more minute.

Don’t forget to have a taste and adjust the seasoning to your liking.

Garnish with paprika and Kalamata olives. Serve with toasted pita bread.