Hummus. The little dip of deliciousness. It pairs well with most anything. Traditionally hummus (hommus) was typically a cold dish. It was made with chickpeas, vinegar, pickled lemons, herbs, spices, and oil. It originally didn’t have oil in it and on occasion they would roll the mixture out and let it dry overnight. This would give it a different texture entirely.

Later on down the road as years passed, it was made with chickpeas, tahini, spices, herbs, vinegar, and nuts. Which was still serve cold as a dip or topper to many meals. Later on, It would transform into the many different verities of hummus that you see today. However, you serve this timeless classic you will be completely satisfied.


15 oz chickpeas drained and rinsed

juice of 1 lemon

4 tbsp olive oil

2 cloves of garlic

2 tbsp fresh chopped parsley

1/2 tsp paprika

1/2 tsp cumin

salt and pepper to taste.


  1. In a food processor combine all the ingredients and pulse together until smooth and creamy. Store in an airtight container up to two weeks in the fridge.

You can serve this as a topper to many meals or as a dip with veggies or alongside falafels.

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