This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Grind It.
Hummus, or some variation thereof, has been around for thousands of years. It’s recipe appears in cookbooks dating back to the 13th century. I started making my own hummus at home about 4 or 5 years ago with a food processor. Even though it was better than most of the stuff I had been buying in the store, it still wasn’t quite right. My wife and I both love hummus as a snack around the house and I’ve made various variations of hummus for parties and get togethers. But it wasn’t until I made hummus with the traditional mortar and pestle that I really fell in love this dish. Now I understand how this became a staple in parts of the world for thousands of years.
|2 cups||15-20 minutes|
This is a very basic hummus recipe that focuses on the technique of creating hummus without a food processor. Hummus is very versatile allowing this to serve as a base for any direction you'd like to take with the flavor profile. Serve with some fresh veggies or warm pita bread and enjoy.
- 1 16 oz can Chickpeas or Garbanzo beans
- 1/4 cup water, broth or liquid from the can as needed
- 3-5 tbsp Lemon juice fresh squeezed
- 1 1/2 tbsp Tahini
- 2 cloves Fresh garlic pressed
- 1/2 tsp Salt
- 2 tbsp olive oil
- Start by mashing and grinding the garlic and salt together until it forms a paste.
- Add chickpeas, a little at a time, and continue to grind with the garlic paste until it combines well and the chickpeas are somewhat broken down (this can be done in multiple batches if your mortar and pestle is too small).
- Add tahini and lemon juice and continue to work the mixture. Add a little water as needed until you've reached the desired consistency. This may take a while, so keep working it until it's just right.
- Place is serving bowl and dress with a drizzle of olive oil.
This recipe is a very simple, classic hummus that can serve as a base for exploring other flavors. The flavors of the Middle East and Mediterranean blend well with hummus. Try curry, paprika or toasted pine nuts to dress it up. One of my wife’s favorites is Roasted Red Pepper humus using fresh roasted bell peppers. I like to kick mine up with a little roasted jalapeno. The options are endless and a great reason to explore new flavors.
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