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Authentic Hummus Recipe You’ll Love Making Every Time

by 6 Comments

This authentic hummus recipe comes from my Egyptian born aunt and has become a popular request at parties.

Authentic hummus recipe in oval dishMy 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.  

Authentic hummus dipThe 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.

Authentic Hummus Recipe

Authentic hummus with pita bread pieces

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. 

Authentic Hummus

Authentic Hummus

Ingredients

  • 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

Instructions

  1. Drain chickpeas, saving the liquid.
  2. Place chickpeas and garlic in a food processor.
  3. Add Tahini, lemon juice and salt. Process well.
  4. 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.
  5. Pour into a serving dish. Drizzle with olive oil and sprinkle with sumac or paprika.
  6. Serve with warm pita wedges.
© Patti Estep

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About Patti Estep

Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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Comments

  1. Lisa Weinstein says

    Hi, Patti. Happy New Year!! Do you have a good recipe for pita. I live in a small town in New Mexico (not much Middle Eastern food here) and it is hard to find pita.
    Many thanks
    Lisa

    Reply

    • Patti Estep says

      Hi Lisa,

      Happy New Year to you!

      Unfortunately I do not have a recipe for pita bread. My grandmother used to make a “Syrian” bread but it was thicker than pita and I never got a chance to learn from her as she passed when I was young. My aunt does not make pita either but if I ever find a good one you can be sure I’ll post about it.

      Reply

  2. Carole says

    Yum and I didn’t even realize there were so few ingredients to this dish. I find that the best tasting recipes are the simple ones. I can hardly wait to try this, thanks for sharing…

    Reply

    • Patti Estep says

      Hi Carole,

      I haven’t blogged about it because it’s so common for us but when my friend asked me for the recipe again, and her daughters had a surprise bday party for her I thought why not take a few pics and share it on the blog. Hope you love it.

      Reply

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