Creamy Hummus Recipe
Smooth, creamy, and incredibly easy to make, this homemade hummus is packed with flavor. Learn the simple techniques that transform basic ingredients into a silky dip perfect with warm pita bread.
Calories
Ingredients
- 1 can chickpeas or 1-½ cups drained and rinsed
- 2 cloves garlic
- 2 tablespoon lemon juice
- 1 teaspoon cumin
- ½ teaspoon salt
- ⅓ cups tahini
- 3 to 5 tablespoon cold water or use as needed
- 2 tablespoon extra-virgin olive oil
For the Kawarma (Spiced Meat)
- ½ lb ground lamb
- 1 small onion finely chopped
- 1 tablespoon olive oil
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cumin
- 1 teaspoon za'atar or oregano leaves
- salt and black pepper to taste
Garnish
- olive oil
- paprika or sumac
- fresh parsley
- pine nuts
- warm pita bread
Instructions
Hummus
- Boil the canned chickpeas for about 15 minutes, until the skins swell and they become very tender. Drain and rinse.
- Remove the skins (optional but recommended) by placing the chickpeas in a bowl of water. Gently rub them between your palms. The skins will float to the top and can easily be removed. Discard the skins and drain the chickpeas.
- Add the chickpeas, garlic, lemon juice, cumin, and salt to a high-powered food processor and process for 5 minutes until very smooth.
- Add the tahini and blend for about a minute until smooth and creamy. While blending, slowly drizzle in ice water. This helps create a lighter, creamier texture.
- Blend in olive oil and adjust salt or lemon to taste. Transfer to a bowl
Kawarma - Spiced Lamb
- Heat olive oil in a pan over medium heat. Add chopped onion and cook until soft. About 3 minutes
- Add the ground lamb and cook, breaking it apart with a spoon. Cook for 6–8 minutes until the meat is browned and fragrant.
- Stir in cinnamon, allspice, cumin, za'atar or oregano leaves, and salt, and pepper
- Fry pine nuts in a little butter or olive oil until golden. Remove from heat and stir into the kawarma.
Assemble
- Spread the hummus onto a serving plate. Create a shallow well in the center. Spoon the hot, spiced lamb meat over the hummus, and drizzle with olive oil.
- Sprinkle parsley, paprika, or sumac and more pine nuts if desired.