My Greek adventure started when our family visited a restaurant at Pismo that offers delectable Greek food (check out our visit to Pismo Beach). The all-time favorite spread and dip for the family is Hummus. Whether you’re making it for a super bowl game, a birthday party or just ordinary appetizer, Hummus is a win. Though it is available at any grocery store, home-made hummus is still much better. The choice for flavors is in your hands and you know that the freshness of the ingredients is present.
While we are fond of this dip, Richard and I made Hummus from scratch.
Here’s our recipe!
Easy Homemade Hummus
- 1 tsp cumin seeds
- 1/8 tsp caraway
- 1/8 tsp coriander
- 2 cloves garlic
- 1 tsp olive oil
- 2 tbsp olive oil
- 1/3 cup tahini
- 1 can chickpea/garbanzo beans 15.5 oz
- a dallop greek yogurt
- 2 tsp of lemon juice
Place beans with its juice to a saucepan and cook for 5 mins. Drain beans and set liquid aside.
Crush cumin seeds, spices and garlic with a mortar & pestle. Add olive to paste the mixture.
In a blender, combine olive oil, Tahini and chick peas. Add 1/2 of the chickpea liquid or more to achieve desired consistency. Add Greek yogurt and lemon juice.
Blend until creamy and uniform. (add chickpea liquid if necessary for texture)
Can be refrigerated in an air-tight container for up to a week.
Nothing tastes better than the freshness of an earthy and nutty flavor of tahini and lemon.