Mediterranean Hummus Recipe

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Photo: Mediterranean Hummus Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mediterranean Hummus recipe.  Enjoy the good taste of Arabic Food and learn how to make Mediterranean Hummus.

Hummus is a classic Middle Eastern dip, particularly Levantine Arab, which was made from mashed chickpeas, blended into tahini,olive oil, lemon juice, seasoned with some Arab spices and chilis, garnished with some tomatoes, olives, chili powder, and parsely. Here’s my version of hummus…..

Prep Time: 10 Min
Cook Time: 0 Min
Difficulty: easy
Serves: 5


1 can chickpeas or garbanzo beans (approximately 400 grams, drained, but save the juice)
3-5 tbsp Lemon Juice
2-3 cloves garlic, crushed
1/2 cup tahini*
1/2 tsp seasalt
some chopped parsley
red chili powder
some green and black olives
1/2 – 1 teaspoon cumin (optional)
2-3 red tomatoes, chopped
1/3 cup extra virgin olive oil


* Note: Tahini – (tahina or t’hina) is a ground sesame seed paste. You can purchase this in some Indian Spice Stores.

1. Combine the chickpeas, garlic, lemon juice, tahini, cumin, chili powder, and salt in a food processor then blend. Gradually add some of the chickpeas juice and scrape the sides occassionally, then blend again. Keep blending until you get a smooth consistency. (Note: Shake the bottle of tahini first to remix the emulsion before pouring into a cup).

2. Place in a small or medium sized bowl, then create a shallow well by pushing the back of your spoon towards the bowl, leaving at least half an inch on the edge creating a rim, then turning the bowl like a wheel as you push your spoon at the same level. Just like on the photo above.

3. Once you have created the well, pour a generous amount of olive oil into it. Place some olives, chopped tomatoes and parsley in the middle. Season with some cumin and red chili powder if desired.

Serve with pita, chapati, naan bread, or any flat bread of your choice. You can refrigerate the rest of the hummus for a week. Just store in clean and dry container, cover and refrigerate for a week or freeze up to three months.

By: mhelhanee

happy cooking.

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