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Hummus dip in a bowl drizzled with olive oil and garnished with cooked hummus kernels
Chantal

Hummus Recipe

This hummus recipe is one of the best flavorful dips. If you are looking for an authentic hummus recipe, you've got it right here. Hummus is served as part of the whole Maza package. This amazing dip is simply named after chickpeas. Maza is sort of like the appetizers that are served before the main meal.
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Prep Time 10 minutes
Total Time 10 minutes
Course: Appetizers, Dip, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 cups cooked hummus cooled
  • ¼ cup of the cooking water If you are using canned hummus, you could save a ¼ cup of the liquid that’s in the can.
  • ¼ cup of olive oil
  • ½ cup of lemon juice (fresh is better if Possible)
  • ½ cup of Tahini.
  • 1 tablespoon of minced garlic
  • 1 ¾ teaspoon salt
  • Extra olive oil for dressing

Equipment

  • Measuring cups
  • Measuring Spoons
  • Food processor
  • Spatula
  • Serving platter

Method
 

  1. Place all the ingredients (except for the chickpea liquid) in a food processor. Process on high until smooth and creamy.
  2. Once everything is fully processed, check the consistency of the hummus. If it is too thick, add a little bit of the chickpea liquid at a time and process until it reaches the desired consistency.
  3. Remove blades from the food processor. Using a spatula, scrape the hummus into a serving platter.
  4. Garnish with some parsley or a tomato peel shaped into a rose. Drizzle some olive oil on top. Serve with pitta bread, green peppers, onions, celery, carrots, tomatoes or whatever your heart desires.
  5. You could also use this hummus recipe as a sandwich spread with some chicken or beef Shawarma, or whatever you like!

Video

Notes

If you like less garlic, you could add one teaspoon at a time until you get the desired taste. If you like less lemon juice, you could add one-quarter cup at a time or less until you get the desired taste. If you like it to be tangier, you could substitute the chickpea liquid with lemon juice. If you like it to be more garlicky, then, by all means, add as much garlic as you like, but always add in small quantities and then taste to see if you like it because you could easily mess it up if you add too much of something.