Traditional Hummus
![What the Pros Are Cooking for the Holidays: Traditional Hummus (1220) Traditional Hummus](https://www.sunset.com/wp-content/uploads/20181220-FIGS-classic-hummus-copy-900x500.jpg)
Homemade hummus is easy to make and so much better than store-bought. Since it isn’t always possible to soak and cook chickpeas beforehand, canned work just fine. Serve with pita wedges.
How to Make It
Pinch the skins from each of the chickpeas; using two fingers they slip right off.
Place chickpeas and garlic in the food processor and gently pulse to create a very coarse consistency.
Add the tahini, lemon juice, salt, and pepper to the bowl of the food processor. Pulse again gently to combine.
With the machine running, drizzle the olive oil until the hummus begins to get smooth. To get the desired consistency, add the reserved chickpea liquid. The more liquid the smoother the hummus.
Sprinkle with za’atar and a drizzle of olive oil and serve.
Ingredients
Directions
Pinch the skins from each of the chickpeas; using two fingers they slip right off.
Place chickpeas and garlic in the food processor and gently pulse to create a very coarse consistency.
Add the tahini, lemon juice, salt, and pepper to the bowl of the food processor. Pulse again gently to combine.
With the machine running, drizzle the olive oil until the hummus begins to get smooth. To get the desired consistency, add the reserved chickpea liquid. The more liquid the smoother the hummus.
Sprinkle with za’atar and a drizzle of olive oil and serve.