The best hummus you’ll ever make, your family will love this creamy chick pea dip made with lemon, garlic and tahini.
If I had to pinpoint the recipe that started it all, my Great Aunt Vieve’s classic hummus with toasted pine nuts would be the answer.
From the minute I could reach the kitchen counter, I have been watching the women in my family prepare traditional Middle Eastern dishes.
Today’s recipe is in honor of my Great Aunt Vieve who taught me the art of balancing lemon and garlic to maximize flavor. Her hummus recipe is quite simple but the end result is nothing you will find at the deli counter or in Costco’s cooler. It is all about the garnish, my friends.
Have you ever eaten toasted pine nuts? By taking a few minutes to toast nuts in a dry pan or bake at 350 for 10 minutes, you will experience a warm, buttery aroma that is second to none. Toasting helps release the natural oils in the nuts which gives them a deep, rich flavor that will take any dish stand out.
My Great Aunt Vieve is no longer with us but I am honored to carry the hummus torch. In fact, it is my signature dish at holidays and celebrations. Traditionally, it is served as a dip with thin, flat pita bread, but here are a few other great ways to enjoy hummus:
- For extra boost of protein, skip the mayo and spread hummus on your next sandwich.
- Throw in roasted red peppers, sqap edamame for chick peas or use roasted garlic for a fun twist.
- Instead of serving with pita bread, make your own homemade pita chips.
- Use leftover grilled chicken to create a pita wrap with hummus, tomatos and raw onions.
- Serve at your next party with a variety of seasonal veggies in leui of pita bread.
By letting the food processor do all of the work, you can have this healthy dish on the table in less than 5 minutes. No matter how you decide to serve it, I can guarantee you will think twice before spending top dollar on the tiny store-bought containers once you taste how delicious and easy it is to make at home.
Save money. Boost flavor. Receive loads of compliments. Boom.
Your family and friends are waiting.
- 15 oz can chick peas - drained and rinsed
- Juice of one lemon
- 1 garlic clove
- ½ tsp salt
- ¼ c tahini (sesame seed paste)
- 2 tbs olive oil
- 2 tbs water
- ¼ c parsley - finely minced (garnish)
- ¼ c pine nuts - toasted (garnish)
- Place all ingredients in a food processor and puree until smooth. Check for seasoning and add more garlic, lemon or salt as desired. To serve, spread on to platter and top with toasted pine nuts and fresh parsley. Can be stored in air-tight container in the refridgerator for up to 7 days.