Finally found a homemade hummus recipe that’s better than any store bought. Easy to make and tastes so great!
I can’t contain my excitement for this hummus recipe and all the recipes in my friend Liz’s new eCookbook, The Ultimate Syrian Sunday Dinner. If you love Syrian, Lebanese and Middle Eastern cuisine, this cookbook is for you. It has tried and true recipes that Liz and her family have been making for years.
I’m planning to cook my way through the whole cookbook as soon as possible, but I started with the hummus, tabbouleh, Syrian salad, and Hushwee (spiced meat) recipes. I couldn’t resist making a full Syrian feast! And y’all, everything turned out so amazing! The flavors, the textures, the freshness, all so perfect! We stuffed ourselves silly and can’t wait to make it all again and again.
I’m thrilled Liz is letting me go ahead and share her Aunt Vieve’s Hummus recipe from the cookbook with y’all so you can try and taste for yourself how amazing the recipes in this cookbook are. And trust me, you need all of these recipes! The eCookbook is just $3.99 and it’s so convenient because you can pull it up on your phone, iPad or computer anytime anywhere.
This hummus has the perfect balance of flavors with a smooth, creamy texture. I added the optional teaspoon of cumin and love loved the touch of spice it gave the hummus.
We couldn’t slow ourselves down once we started dipping in. It’s addicting.
I may never buy hummus again. It took less than 10 minutes to make and tastes way better than any hummus I’ve ever bought from the store.
Liz has a series of four Food From Our Ancestors eCookbooks featuring home-style Italian family recipes like Shrimp Scampi and Eggplant Parmesan, authentic Mexican Posole Rojo and Enchiladas Verdes and homemade Jewish Challah Bread and Beef Brisket along with the Syrian Cookbook. For just $12.99, you can get the whole bundle. What a deal for all that deliciousness!
She also has an amazing blog, The Lemon Bowl, where she shares healthy food recipes and active travel adventures. I adore Liz! Her passion for living a healthy life to its fullest with a huge focus on family and friends is so inspiriting. Congrats on an amazing new addition to your cookbook series, Liz! So proud of you!
- 2 15-oz cans chickpeas (garbanzo beans), drained and rinsed
- juice of two lemons
- 4 cloves garlic, peeled
- 1½ teaspoons salt
- ½ cup tahini
- 2 tablespoons olive oil
- ¼ cup water or chicken broth
- 1 teaspoon cumin, optional
- scallions, minced parsley and toasted pine nuts, optional garnish
- pita bread for serving
- Place first eight 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 platter in a thin layer and garnish with toasted pine nuts, scallions and fresh parsley. Serve with pita bread.
To toast pine nuts, put in a single layer on a sheet pan or cookie sheet, place in a 350-degree oven for 7-9 minutes.