Mediterranean Hummus

Mediterranean Hummus is a quick and easy appetizer that everyone can enjoy.  It is a light dip that is served with a variety of veggies, pita chips, pita bread and crackers.  It is also vegetarian, vegan and gluten fee, so it is great for many dietary needs.

I like how you can alter the consistency of the hummus by making it thicker or looser with using the chickpea brine.  I tend to like my hummus with a medium texture.  In addition, I like to use a rich olive oil to drizzle on top with an olive mixture.  Follow this recipe and you will make the best, creamy, smooth and rich hummus that everyone will love.  I usually have to double it for friends and family visits.

 

To see my available Party Label Bundle Downloads, click here:  https://majorgates.com/product-category/party-bundles/

 

Don’t Forget To Follow Me On Pinterest!

 

For more delicious recipes, visit my Recipes section here: https://majorgates.com/category/recipes/

 

For another great dip, try my Mexican Layer Dip here:  https://majorgates.com/recipes/mexican-layer-dip/

 

 

Ingredients

• 1- 29 ounce can of cooked chick peas ( I like Goya brand – prime premium)
• 1 teaspoon of baking soda
• 1/3 cup of Tahini (a flavorful paste, made from ground sesame seeds)
• 3 Tablespoons of lemon juice
• 1/2 teaspoon of salt
• 4 teaspoons of garlic paste
• 2 Tablespoons of Extra Virgin Olive Oil and then more to drizzle on top if desired
• 1 – 14 ounce can of quartered artichoke hearts – drained and squeezed of the liquid
• 1/4 teaspoon of cumin
• 1/4 teaspoon of smoked paprika
• Black and green olives chopped to garnish on top (optional)

For Serving

• • Veggies – carrot sticks, celery sticks, sliced bell peppers, broccoli, cherry tomatoes, etc.
  • Pita chips
  • Pita bread
  • Crackers

 

Supplies

• Small saucepan
• Mesh strainer
• Food processor
• Cooking utensils – spoon or spatula
• Can opener (if can is not pull top)
• Measuring cup
• Measuring spoon
• Air tight container

 

Directions For Mediterranean Hummus

• Start by opening the can of chick peas and reserve about 1/2 cup of the liquid chickpea brine and set to the side.
• Then add the chick peas and remaining brine to a saucepan.  Next, add the baking soda and add just enough water to cover the chick peas.  Then simmer on low heat for about 10 minutes.  You will know they are done because the chick peas should be a little mushy and the outer shell separates.

 

• After it simmers, drain in a colander or mesh strainer.

 

• Once it cools a little, separate the outer shells from the chick peas.  This is an optional step but I find it makes the humus creamier.

 

• Next, add the Tahini, lemon juice, olive oil and 4 Tablespoons of the chick pea brine and then process for 2-3 minutes or until creamy.

 

• Now, add in the chick peas, salt, garlic paste, cumin and process for another 2-3 minutes until smooth and creamy.  Add in more chick pea brine to get the desired consistency.  Then add in the can of artichokes and pulse to desired consistency.  Then taste and determine if more salt is needed.  Now transfer to serving bowl or air tight container.

 

• When you are ready to serve, drizzle with olive oil and top with chopped black and green olives.

 

• Serve Mediterranean Hummus with crackers, pita chips, pita bread, or firm veggies.

 

• You can also add coarse black pepper and smoked paprika for an added touch.

• Store the Mediterranean Hummus in the fridge for up to 5 days in an air tight container.  You can also freeze hummus for up to 2 weeks.  Just thaw overnight in the fridge and when ready to serve, drizzle with olive oil and add optional toppings.

 

For another great recipe, try my Open Faced Crab Sandwich here:  https://majorgates.com/recipes/open-crab-faced-sandwich/

 

To see my available Jeopardy/Trivia Party Downloads, click here:  https://majorgates.com/product-category/jeopardy-trivia/