This hummus recipe has been in our family for a very long time. It’s a simple garlic hummus, with a pomegranate seed topping for crunch. I change it up by adding roasted peppers, spinach, artichokes, and fresh spices. Hummus is one of our bestsellers at the Greek Gourmet concession trailer during the Del Mar County Fair.
- 4 cups cooked chickpeas
- ½ cup tahini (sesame paste)
- ⅔ cup warm water
- ⅓ cup Bragg Extra Virgin olive oil
- 2 lemons, juiced
- 4-5 garlic cloves
- 4 teaspoons Bragg Liquid Aminos
- 2 teaspoons pepper
- 2 teaspoons cumin
- ½ cup Pomegranate seeds for topping - optional
- Place chickpeas, water, and juice in blender or food processor.
- Add spices, garlic,liquid aminos and pepper.
- Process the mixture until smooth about 2 minutes.
- Pour the olive oil and tahini in the mixture and blend until smooth, for another 2 minutes.
- Taste for additional seasonings or lemon juice.
- Add pomegranate seeds for topping.
For the Cooking Techniquse on How To Make Hummus visit this post.
© 2010 – 2015, Mary Papoulias-Platis. All rights reserved.
{ 5 comments… read them below or add one }
I love the idea of adding pomegranate seeds. And I’ll definitely try artichoke hearts.
Hi Nicole,
Thank-you for visitng my site! Chickpeas have taken over my blog for this week.
Terrific work! This is the type of information that should be shared around the web. Shame on the search engines for not positioning this post higher!
I found your blog on google and read a few of your other posts. I just added you to my Google News Reader. Keep up the good work Look forward to reading more from you in the future.
Thank-you Maria! I hope you will visit often, the holidays are upon us so I hope you find my site helpful!