This authentic hummus dip recipe was given to me by my Egyptian aunt who makes the best hummus. Just a couple of family secrets will have you making great hummus too.
1or more large cloves fresh garlic finely diced, pressed, or grated
2tablespoonsTahinisesame paste
1/2cupfresh squeezed lemon juice
1/2teaspoonsalt
1tablespoonolive oil
1teaspoonground sumac or paprika
Instructions
Drain the canned chickpeas, saving the liquid.
Place chickpeas and garlic in a food processor.
Add Tahini, lemon juice and salt and blend 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 to make sure it has a creamy texture.
Pour into a serving dish.
Drizzle with olive oil and sprinkle with sumac or paprika and garnish with a bit of fresh parsley.
Serve with warm pita wedges or pita chips.
Notes
Tips
Use fresh lemon not reconstituted lemon juice.
Use fresh garlic. And, if it has a green stem growing inside the clove, don't use it.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.