WARNING: This recipe will ruin store-bought hummus for you for the rest of your life. 

Hummus is a go-to favorite that is rich in protein, fiber, and healthy fats. Served with fresh vegetables, it is the ideal appetizer for your health-conscious guest. 

My sister Lorelei perfected this recipe, and it makes a scrumptious addition when serving Mediterranean-themed meals.  The thing about her recipes are the small adjustments, or to be completely honest…. her “secrets.” This hummus dish always receives a warm reception at our family and friends’ gatherings. Quick note: this recipe yields a lot, which Greg has always appreciated, as he makes short work of any leftovers. 

Recipe from Marie Asselin – French Appetizers

Ingredients

• 1 can Canned chickpeas, drained, liquid reserved (just under 2 cups)
• 1 T Lemon Zest
• 6 T Lemon juice (2 lemons)
• 2 T Olive oil
• 2 T Tahini (sesame paste)
• 1 Garlic cloves minced
• ½ t Kosher salt
• 1 t Zatar
• Ground pepper to taste
• 2 T Water or liquid from the chickpeas (only if needed)

Directions

When you are tempted to take a shortcut, remember: “Anything worth doing is worth doing right.”

• Secret # 1: Uncooked garlic is bitter. To get rid of the bitter taste, heat up the garlic by cooking it in a pan with a dime-sized amount of olive oil. Cook until you smell the aroma of garlic (about 30 seconds). This removes the sharp taste. Place into a food processor fitted with the steel blade. 
• Secret #2: To remove the skin from chickpeas, heat them, then place them in cold water with ½ T of baking soda. Rinse after a 10-minute bath, then gently squeeze the skin off the chickpeas. But you don’t have to do this. 
• Add chickpeas, salt, tahini, lemon zest, lemon juice, and zatar to the food processor and process until the hummus is smooth, around two minutes. Add liquid from chickpeas if needed for a silky texture.
• Secret # 3- Decorate the top with a sprinkle of Zatar or olive oil.
• Season to taste and serve chilled or at room temperature.