This is just a basic hummus recipe; made the way my family likes it. We often make it on Friday so that we have something to snack on or serve with lunch on the Sabbath (Shabbat) that we don’t have to prepare. We serve it with pita bread and veggies or put it on sandwiches or in wraps. Sometimes we double the recipe so there’s plenty to go around and leftovers in the fridge.
Ingredients
- 3 cans garbanzo beans (leave a few whole if you plan to garnish with them)
- 1/3 cup tahini
- ½ cup lemon juice
- 1 teaspoon salt
- 4 cloves garlic, halved (or more if you like garlic as much as we do!)
- 1 tablespoon olive oil
- Paprika
- Parsley (fresh or dried)
Blend garbanzo beans, tahini, lemon juice, salt, and garlic in blender or food processor until smooth. Add small amounts of water to aid in blending if necessary.
Transfer mixture to a serving bowl and drizzle oil over hummus.
Garnish with paprika, parsley, and whole garbanzo beans.
Serve with fresh vegetables and pita bread or spread on crackers or sandwiches.
Enjoy!
Here’s a convenient dish to use to have your hummus and veggies ready for your Shabbat snacking or lunch. Fill with hummus and cut veggies on Friday and keep it in the fridge overnight. Just take it out and serve or take it with you on a picnic!
