An amazing recipe for hummus, approved even by our Lebanese friends!

I made homemade hummus from my own tahini paste since a couldn't find tahini in the super market. Simple and easy way yet you'll enjoy the natural healthy middle eastern taste.

This recipe was modified from a restaurant trick to get ultra smooth hummus by processing the tahini first with sodium citrate and ice water. The sodium citrate helps retain the emulsion between the tahini oil and lemon juice. Instead of using soaked and cooked chickpeas, ive modified the recipe to use 1 large can of precooked chickpeas for convenience, but they require further cooking to soften. I add a healthy dose of lemon because i like the tartness and I think rosemary really compliments the earthy flavors of the chickpeas, but this could be left out or substituted for other herbs and flavors.

It is a typical dish in many countries as Palestine, Turkey, Greece, Lebanon, Israel... But it has its origin in Egypt :-)

This is a variation with kalamata olives added, which is my personal favorite style.

I got into a Hummus on whole-grain crackers craving. Seemed expensive and not quite to my taste. So I came up with this.

Everything tastes better with hummus#

Had a BBQ at my cousin Nigel Cole's house. A good teacher and and even better cook. This is one of his dishes.

Fluffy hummus, serve with crudite

An Arabic traditional AppetizerVery delicious plate specially with BBQ