Basic Hummus
Origin: Hummus traces its lineage to the Levant and Eastern Mediterranean, with roots reaching back over 700 years or more. The earliest known written recipes appear in 13th-century Arabic cookbooks from Cairo, describing a simple purée of chickpeas, vinegar, and herbs — no tahini yet, but unmistakably the ancestor of today’s dish.
Creamy, earthy, and endlessly adaptable, hummus is more than just a dip—it’s sustenance with soul.
Ground chickpeas, tahini, lemon, and garlic come together in a silky blend that has fed generations.
Serve it with warm pita, crisp vegetables, or spread thick on a sandwich. It’s humble, but it knows.
Ingredients
- 1 (15-ounce) can chickpeas or 1 ½ cups cooked chickpeas
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
How The Alchemy Happens
Add the tahini and oil to a food processor and process until creamy, about 2 to 3 mins.
Add the rest of the ingredients except the water process to combine until creamy, adding the water 1 tablespoon at a time as needed.
Done! Serve with veggies or pita or spread on sandwiches.
“The old world lives here, in every spoonful of crushed seed and memory.”
— The Wizard’s Table Codex