Recipe - Telegraph Hill Hummus

Hummus is a humble dip of blended chickpeas with tahini, olive oil, lemon juice, salt, and garlic, and is enjoyed throughout the Mediterranean, but especially in the Eastern Mediterranean (Greece, Lebanon, Israel, Turkey). While there is no shortage of hummus to purchase at the grocery store, it’s easy enough to make this classic yourself. An exceptional batch of freshly made hummus will be fluffy, creamy, and silky smooth (and decidedly unlike any store-bought hummus you’ve ever tasted), usually drizzled with a good dose of extra virgin olive oil and sprinkled with spices and/or herbs.

Here is a recipe we like. 

1 400g can chickpeas, drained and rinsed
2 small cloves garlic
2 tablespoons lemon juice
2 tablespoons tahini or Dukkah Butter
1 teaspoon extra virgin olive oil, plus more for drizzling
Salt and pepper to taste
Combine the chickpeas, garlic, lemon juice, tahini, and oil in a blender or food processor. Process until smooth, adding a bit of water as needed for a spreading or dipping consistency. Season to taste with salt and pepper.

2 Cups



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