A classic recipe for hummus. Tastes better than anything store bought or restaurant made.Making great hummus involves a lot of blending in the food processor. In the following steps, you’ll see we take a few ingredients at a time and blend them very well before moving on to the next. The order of ingredients is also important for the best result.A lot of places use more cumin than this recipe, which is not something I prefer as a main flavor— feel free to add more or less for your tastes.Also, it has a great shelf life in the refrigerator, so I make a lot at a time. If you want to make less, just halve the ingredients.

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

Everything tastes better with hummus#

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

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

#SSMD#restaurantstyle#dal

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

This is a modification of J. Kenji Lopez-Alt's Serious Eats recipe for hummus for our taste. It requires the use of a powerful blender to achieve the creamy texture of beans.The main modification is with the tahini recipe. We wanted more garlic and acidity in less tahini paste, and want a slightly larger kick of cumin.