Last Updated on May 19, 2019 by Themigonikitchen

Hummus has always been in a staple in our house. Growing up, we would make hummus every Sunday morning with fresh pita, mint tea, olives, and loads of fresh veggies. A little atypical breakfast, I know, but hummus is actually a common breakfast staple in the Middle East, especially in Jordan and Palestine where my dad’s family is from. I really can’t recall a Sunday brunch without a plate on the table. While I don’t frequently eat hummus for breakfast nowadays (hello garlic breath!), it’s still a favorite snack or side dish for Marcelo and I.

Hummus has come a long way. I remember a few times as a young kid inviting friends over and explaining what hummus was. “It’s mashed chickpeas”, I would say. “What chick pee?? Gross!”. That was the response I often got. But now, hummus is pretty much on every restaurant and bar menu and there are too many variations and pre-made store brands for me to count. To be honest, I really don’t care for many of the store brands, because they lack the flavor I grew up with. And don’t get me started on the skimpy portions served at restaurants. I finally decided to put pen to paper and write down my basic traditional Mediterranean hummus recipe!

The ingredients are simple – chickpeas, lemon juice, garlic, tahini, olive oil, and salt. I use a bit of water to thin the hummus out to the right consistency. Top it off with freshly chopped parsley, sumac (a lemony Middle Eastern spice), and a really good drizzle of extra virgin olive oil. We traditionally serve our hummus with fresh baked pita. We get ours from Sara’s Market and Bakery in Richardson (it freezes SO well). You can opt for the healthier approach and serve it with your favorite veggies. We often serve it as a side with grilled kabobs. You won’t go back to store bought ever again.

Hope you enjoy this simple and straightforward Mediterranean hummus recipe, from our home to yours!

Traditional Mediterranean Hummus

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Servings: 4 people

Course: Appetizer

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

• 2 14.5 ounce cans Chick Peas
• 2 Cloves Garlic
• 5 Tbsp Tahini
• 4 Tbsp Extra Virgin Olive Oil Plus additional for topping
• 1 Lemon Juiced
• 3/4 tsp Kosher Salt
• 1/2 cup Water
• 1/2 Teaspoon Sumac
• 1 Tablespoon Fresh Parsley Chopped

Method

 

1. Add all of the ingredients except the water, sumac, and parsley to a food processor or blender. 
2. While blending, slowly add in the water, little by little, until the desired consistency is reached. We used about 1/2 cup. 
3. Top with fresh parsley, sumac, and a drizzle of olive oil. Serve with fresh pita or vegetables of your choice.