Traditional Hummus

Lynn Dugan- MyPlate2Yours

Making your own hummus has many advantages. You can customize the recipe to your personal taste... want more tang, add a little more lemon juice. What the umami flavor to stand out... that would be the tahini.

Now, I've had a tahini-free recipe on my site for many years. This recipe is different and tahini is an important ingredient. The brand of tahini I use is Soom. Soom doesn't have a bitter taste like some other brands. Use the brand you prefer.

And make this hummus your own! As I learned from an older man working in the kitchen of a falafel restaurant in Israel's West Bank, the most important ingredient of hummus is "the soul". I think he suggests we make it our own. Start with this one, friends! Enjoy!

Homemade Hummus (makes 4 servings)

1 15-ounce) can chickpeas, drained

2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons tahini

1 clove garlic, minced

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Paprika, for garnish

1. Put all ingredients into a food processor and blend until smooth (about 5 minutes).

2. Add 1 tablespoon cold water, if needed to adjust creaminess.

3. Chill in a covered container for 20 minutes. Serve with cut vegetables and pita quarters. Enjoy!

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