Hummus: the iconic, smooth, flavorful Middle Eastern dip. Perfect for eating with pita bread or veggies, making your own hummus is a simple way to level up your dip game. Whip this dish up in a flash before a party and I can assure you there won’t be any left by the end.
Wow, it’s truly been a while. Busy with school, I took a step back from the blog but now with summer here and plenty of time to cook up new recipes, I’ll be more active than ever. Now let’s turn to the hummus. This dish is really versatile and my family and I bring it out any time we host a party. It goes well with many things (such as chips) so the guests always find a way to enjoy it, even if pita isn’t their favorite. This hummus has many spins on it too, including adding gochujang for added spice, so feel free to make it your own. But for this recipe, I stuck to the most basic version of the dish. Simple, tasty, perfect.
Ingredients
- 2 Cans Cooked Chickpeas
- 6 Tbsp Tahini
- Thyme
- Olive Oil
- Salt (to taste)
- Pepper (to taste)
- Lemon Juice (to taste)
- 2 Cloves Garlic
- Paprika (to taste)
Directions
1First drain the can of chickpeas and add them with the tahini and garlic to a blender. Add some lemon juice and blend briefly before seasoning with salt, pepper, thyme, and paprika.
2
Next, keep the blender running as you drizzle in olive oil from the top. Try to use the highest quality oil you can find. Continue until the hummus reaches your desired consistency.
3
For serving, sprinkle some paprika on top and drizzle some more olive oil on top of the hummus. Serve with a side of warm pita bread and enjoy!
