This authentic hummus recipe comes from my Egyptian born aunt and has become a popular request at parties.
Authentic Hummus Recipe
My Aunt Mimi was born and raised in Egypt. She is my father’s first cousin, but I call her Aunt, because she is married to my mother’s brother. Extremely loving and sweet, this lady may be best known as a great cook. I was fortunate enough to get her authentic hummus recipe. It’s a traditional hummus found in many restaurants and markets all over the world. Many of my friends love this recipe, and though I think it’s pretty good, somehow it just doesn’t hold up to the same level as the original made by Aunt Mimi.
The ingredients are simple, but I think that’s what makes it so good. However, Aunt Mimi does have a few secret tips that make this hummus a winner.
For one thing you must use fresh lemon. Reconstituted lemon juice that comes from a plastic lemon will not work.
The garlic must also be fresh. And, if it has a green stem growing in the clove, don’t use it.
Serve it with fresh pita bread, but make sure to warm the bread in the oven first.
Fresh ingredients and a little extra love makes this heirloom family recipe so special, and one I will cherish and make for a long time.
Now, I need to learn how to make her stuffed grape leaves.
- 2 cans (15 oz) chick peas aka garbanzo beans
- 1 or more large clove(s) fresh garlic finely diced, pressed, or grated
- 2 tablespoons Tahini (sesame paste)
- 1/2 cup fresh squeezed lemon juice
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Drain chickpeas, saving the liquid.
Place chickpeas and garlic in a food processor.
Add Tahini, lemon juice and salt. Process well.
Add chickpea liquid until the mixture is as thin as you like. It may even set up a bit so I normally make it on the thin side at this stage.
Pour into a serving dish. Drizzle with olive oil and sprinkle with sumac or paprika.
Serve with warm pita wedges.
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