Classic chickpea hummus is such a mainstay snack in my house. I love that it is simple, really healthy and so flavorful when I start to get hangry between lunch and dinner! I’ve loved it since I was a little girl and my Nana Jeanie would make it for us. So a lot of the love comes from those fond memories. I had a few tricks up my sleeve to really bring out flavor too!
I finished up the hummus by spooning it into a pretty bowl and drizzling it with a little more olive oil. Then a sprinkling of pine nuts on top gave it some crunch! The only way to eat this stuff was with warm wedges of pita bread. I just lightly toasted the pita bread and cut it into 8 equal wedges. Oh my goodness, it really is one of my all time favorite snacks. The hummus was thick and so flavorful from sautéing the chickpeas. It kept for a couple of days sealed in a container in the refrigerator to enjoy the leftovers as well! Hope you all enjoy this incredible and simple Lebanese snack. xoxo
This classic chickpea hummus is such an easy, flavorful and healthy snack! When it is served with warm pita it doesn't get much better.
- 1 dash olive oil plus an additional 1/4 cup and more for drizzling on top
- 1 can chickpeas 15 ounce size, drained, rinsed and patted dry
- 1/4 teaspoon turmeric
- 1/4 teaspoon dried oregano
- 2 pinches salt divided
- 2 cloves garlic
- 1 whole lemon juiced
- 2 tablespoons tahini paste
- pine nuts as needed for topping (optional)
- warm pita wedges for serving
- First, prepare the chickpeas. Heat the olive oil in a skillet over medium high heat. Add the chickpeas to the pan and let them cook for just a minute while you season them with the turmeric, dried oregano and a pinch of salt. Stir it all together well. When the minute is up, take the pan off the heat and add the garlic cloves to it. It will soften and meld in with the hot chickpeas. Let it all cool for a couple of minutes.
- Transfer the chickpeas and garlic to the bowl of a food processor, along with the 1/4 cup olive oil, lemon juice, tahini paste and another pinch of salt. Puree it together until it is a smooth, thick dip. If desired, add more olive oil as needed to thin it out to your taste. Transfer the hummus to a bowl and drizzle a little extra olive oil on top, along with a sprinkle of pine nuts if desired. Serve with warm pita and enjoy!