Hummus is one of the great recipes of the Mediterranean diet, a classic of Middle Eastern and Eastern Mediterranean cuisines, crossing cultural and religious boundaries. It’s also extraordinarily healthy and versatile. You can add your own inspiration to this basic recipe with things like roasted red peppers, pesto, pureed beets, feta and more.
- 3 1/2 cups cooked chickpeas
- 3 large garlic cloves
- 3 tablespoons tahini
- Fresh strained juice of 1 lemon
- 4 – 6 tablespoons extra virgin Greek olive oil
- 1 heaping teaspoon ground cumin or more to taste
- 1 teaspoon paprika
- Cayenne or hot paprika or hot sauce to taste
- Salt to taste
Place 3 cups of chickpeas and the garlic in a food processor and pulse until mealy.
Add the tahini and pulse to combine. Add half the lemon juice and pulse. Add the olive oil and spices and pulse on and off until a thick smooth paste forms. Dilute to desired consistency with water, 2 tablespoons at a time, pulsing, and adjust seasoning with additional spices, salt and/or lemon juice.
Serve the hummus in a bowl garnished with the remaining chickpeas, a sprinkling of paprika and a little olive oil drizzled on top. Serve with crudité or toasted pita wedges.
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