When I talk about travel to the Holy Land with individuals and groups, a question that often comes up is, “What is your favorite food when you travel there?” Honestly, there are many, and I discover more dishes that I love every time I visit. But one dish is a particular favorite, and you can catch me trying it just about anywhere we eat that serves it: hummus. It’s simple, fresh, and protein rich. What many don’t realize is how easy it is to make at home.
Basic hummus is a smooth puree of cooked chickpeas (garbanzo beans), tahini, fresh lemon juice, garlic, and usually olive oil. Other seasonings can be added to create your favorite recipe. You’ll find different variations everywhere you go. Tahini is a ground sesame seed paste that’s used in Middle Eastern cuisine. It can be found in both savory and sweet dishes. Many supermarkets carry tahini (usually in a glass or plastic jar), or you can make it yourself. I use a good purchased product to keep things simple.
When making hummus at home, you can use a food processor or, for a smoother puree, a blender. The result should be creamy and easy for dipping or spreading. Some recipes include blending olive oil into the mixture and garnishing with a little more that’s drizzled on top when serving. Other recipes call only for a garnish of oil. I like to use a light olive oil in the recipe and a good extra-virgin olive oil for the drizzle.
Here is a version that I enjoy. There’s lots of room to play with the proportions and seasonings, so once you’ve tried this, tailor it to your palette’s preferences and let it become a favorite. We’ve served this recipe at some of our Faith Connections Travel pre-trip meetings to rave reviews.
Ingredients:
1 1/4 cup canned chickpeas, drained and rinsed
2 Tablespoons tahini
1/8 cup fresh lemon juice
1/4 cup light olive oil
1 garlic clove, crushed (or more to taste)
1/2 teaspoon cumin
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon cayenne pepper
extra-virgin olive oil for garnish
paprika for garnish
To Prepare:
Put all ingredients except garnish in a small food processor or blender, and blend to combine, scraping the sides as needed. Transfer to a serving bowl, drizzle with some extra-virgin olive oil, and sprinkle with paprika. Serve with pita bread or pita chips, fresh raw vegetables, or whatever your imagination comes up with.
Store in the refrigerator in an airtight container for 7-10 days. This recipe doesn’t make a lot because the fresher the better, but it can be multiplied. Season conservatively as you go.
Of course, the best way to consume hummus is on the road with us! Join us on a pilgrimage, and let’s share this delicious Middle Eastern dish together in the Holy Land.
