Not much beats the hummus that I had in Israel this past January,
In Tel Aviv:
In Jerusalem:
but homemade hummus comes the closest (although I admit I really like Sabra hummus).
This hummus recipe is modified from a Simply Recipes recipe. I only had one can of chickpeas, so I split the recipe in half, but the original measurements are below in case you want to make enough dip to bring to a party or whatnot. It makes about 3 cups.
I found the original recipe to be a bit too heavy on the tahini, but delicious otherwise, so I'm going to change the recipe to include quite a bit less tahini. You can always add more at the end anyway. I also added a little more olive oil and lemon juice to get the taste/slightly creamier consistency that I wanted. Lastly, I used the roasted garlic that I just posted about, but if you want to make this more quickly, you can use regular garlic.
Ingredients
4-5 cloves roasted garlic (or 4-5 minced and smashed raw garlic cloves)
2 15oz cans of chickpeas/garbanzo beans, drained and rinsed
2 tablespoons tahini
1/3 cup lemon juice, plus more to taste
1/2 cup water
1/4 cup olive oil, plus more to taste
1/2 teaspoon salt
1-2 handfuls toasted pine nuts
Chopped parsley for garnish, optional
1. Toast the pine nuts over low heat.
2. In a food processor, combine the garlic, chickpeas, tahini, lemon juice, water and olive oil. Combine until smooth. Add salt and mix again.
3. Move hummus to a dish and mix in toasted pine nuts and chopped parsley.
