The first time I truly ever had Hummus was about 8 years ago when I was working in Providence for a travel agency. My coworkers introduced me to an amazing Lebanese restaurant, East Side Pocket that was down the road from our office on Thayer Street. The moment you walk in you are greeted and handed what looks like a mini fried donut dipped in some kind of sauce. This, was my first ever falafel and hummus. The negative to my new culinary englightenment is that I was immediately hooked on both their falafel and hummus. It is, to this day, the hummus I compare every other hummus too and nothing ever comes close to being quite as good. I will save my obsession for their falafel for another day!
Personally, I like a thinner hummus. I like it thin enough that it is easy to spread on a sandwich or easy to dip a carrot stick into. I admit, the recipe below is still not as good as East Side Pocket’s homemade hummus, but its a pretty good substitute when I can’t get down to RI to get some!
2 (15oz) Cans of Chickpeas
3 Cloves of Garlic
1/4 Cup Olive Oil
1/4 Cup Tahini Paste
2 tsp Salt
1 tsp White Pepper
1/2 tsp Cumin
Juice from one lemon
1. Drain and rinse thoroughly both cans of chickpeas.
2. In your food processor pulse the chickpeas until sandy looking.
3. Add the three cloves of garlic, tahini paste, salt, white pepper and cumin to the chickpeas and blend until smooth.
4. With your food processor still on, stream in the olive oil and let blend for about 30 seconds.
5. Next, pour in your lemon juice and blend until smooth.
6. Pour hummus into an airtight container and keep refrigerated.
For a thicker hummus add less oil or lemon juice