HUMMUS – Marilyn Armstrong

Feel like a nourishing meal without cooking? A lot of food from in and around the Mediterrean is some kind of salad, typically vegan.

How about humous? This is an Armenian recipe, but it’s delicious, easy, and all you need is a food processor, a few spoons and a knife to cut a lemon. If you don’t own one, you can get an inexpensive one for well under $20. I haven’t found that the expensive ones work any better. The only thing the expensive ones are is quieter.

HUMMUS – Armenian-Style

2 – 15-1/2 oz cans chickpeas (with water drained). You can also use the double-size can from Goya which equals the two smaller cans.

1 cup organic Tahina. The Yehuda brand (from Israel) which I find in my grocery store is not expensive and not gluey. In fact, you can use the whole can and save measuring.

1 fresh lemon, juice squeezed into the processor
¼ (or a little more) cup of olive oil
1-1/2 teaspoons ground cumin (if you like it hotter, use a little more)
1 heaping tablespoon chopped (or ground) garlic

salt to taste (about a teaspoon and a bit)
1 – 2 tablespoons of water. Use more if it’s too gloppy.

Hummus, Armenian-style (but really, it’s all the same)

Processor (it’s the least expensive one I’ve seen and it does a great job.

Process everything until it is as smooth as you like it. Taste, add anything you think it needs. If it’s too thick, add more water, a little at a time. You shouldn’t need much.

I add a couple of teaspoons of hot sauce (chipotle or other).

This makes a lot of hummus. I usually divide it into two containers, serve one and freeze the other.

Serve with pita (fresh if possible!) Nice with a side of fresh avocado, fresh lemon, and sliced fresh tomatoes. In Israel, it is usually served with a drizzle of olive oil, a shake of paprika, and a bit of fresh, chopped onion on top.

And hot sauce on the side. Over there, they use very hot sauce. I’m not that hearty. I’ll settle for milder Arizona-style!

16 thoughts on “HUMMUS – Marilyn Armstrong

  1. My hubby loved hummus. I was uncertain about it, because in Utah? Hummus? What? 😐 Hubby made a batch and grilled kababs to go with it and it was DELICIOUS. When I went to Canada, we went to a restaurant where they served the most tasty version, wrapped up like a burrito with fresh herbs and lemon. Dang. I’m drooling. I see recently that one can buy it pre-made in the deli section at a local store, but I’m a little hesitant to try it. What if it doesn’t measure up? Maybe I’ll just have to try your recipe! Thanks for sharing that! 🙂

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    • The best thing about this recipe is that it is very inexpensive to make and you can decide how you want it to taste. Like garlic? Add extra. Want it oniony? Chop up an onion. Add more lemon, or don’t add any lemon. You need three ingredients A couple of cans of chickpeas, some tahina (or tahini – same stuff) and if they don’t carry it in your grocery (ours is rather intermittent about it, so I finally started ordering it from Amazon. Oh, and olive oil.

      Everything else is “to your taste.” It costs so little. Great as an appetizer or snack for company.

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  2. Hummus has been on my mind lately since not too long ago a customer at work asked me to direct him to the hummus. I hate working near the deli/produce area, because I am so food illiterate and at that time of night, there’s nobody in that area to bail me out. I had heard of hummus before, but had no idea (and really still don’t) know what it actually is…. but we found it, much to the customer’s delight. #AdventuresInRetail

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    • Chickpeas (canned) and tehini or tehina (same word) and miscellaneous. I like it and Garry likes it. It’s not for everyone, so taste it somewhere and decide if you like it. Very simple food and good for you, too.

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