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Prep 15 mins
Cook 3 hrs
This is my mom's friend's recipe. I love it (like most recipes I post) It has a lot flavor unlike some Hummas That taste like paste and it has a good consistency. Make sure not to put too much cayenne or some people think it's unbearably hot (but I still eat it).
- Drain the chickpeas, reserving the liquid.
- Combine the chickpeas, lemon juice, onion, garlic, oil, cumin, pepper and salt in a blender or food processor.
- Puree until smooth, adding the reserved liquid, if needed, to thin the puree (should be the consistency of mashed potatoes).
- Refrigerate for 3-4 hours before serving to blend the flavors. Serve with veggies and crackers.
I have a friend who is from the middle east. This recipe is great and very close to what I'm used to having at her house. Just missing one key ingredient to make it a perfect hummas... add tahini. It's a seaseme paste. Add about 3 tablespoons and keep everything else the same. Great recipe!
I agree that this is a very nice base recipe. I added flax seed meal, extra garlic and lemon juice, paprika and omitted the cayenne. Made for my daughter's 3rd b-day party and will make again. Thanks for posting!
Great base recipe! Defiantly a keeper :)