• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Nourishing Simplicity

Made From Scratch Living With A Measure of Grace

  • About
  • Recipes
    • Breakfast
    • Sides and Salads
    • Soups and Stews
    • Main Dishes
    • Condiments and Sauces
    • Ferments
    • Beverages and Smoothies
    • Breads
    • Sourdough
    • Snacks
    • Desserts
  • Home and Lifestyle
    • Simple Living
    • Intentional Living
    • Seasonal Living
    • Homemaking
    • Kitchen Tips
  • DIY Natural Living
    • Natural Remedies
    • Skin and Beauty
    • Cleaning
    • Essential Oils
      • Fun and Simple Summer DIYs
  • My Books
    • Steeped: Simple Nourishing Teas and Treats
    • The Frugal Secrets of Real Foodies
  • Contact
  • Privacy Policy
  • Sponsors & Affiliates

Basic Israeli Hummus

February 28, 2012 by Katie Mae Stanley 4 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.

Chick peas or garbanzo beans are a legume that is high in protein. They have been eaten world wide since ancient times. They are popular in Middle Eastern, Indian, Mediterranean and Italian cuisines. You can find chick peas featured in humus, curries, salads and falafel. Recipes are popping up on the Internet for roasted chick peas, chick pea milk and featured in gluten free deserts. I like to make a gluten free ginger bread out of chick peas.

Humus is one of my all time favorite ways to cook with chick peas. I ate it all the time in Israel, almost every day. It’s something I don’t get tired off. You can use humus as a dip, add it to a sandwich or pita. I like to make a humus platter for a meat free meal. I cut up cucumbers, carrots and bell peppers and serve it with pita bread. It’s nourishing, frugal, full of protein and delicious! I prefer to keep my humus simple but you can add all sorts of flavors for a fun twist. I’ve had humus mixed with avocado and jalapeno or roasted red peppers. There are no end to combinations of flavors. Like I said I prefer to keep mine simple. I learned how to make humus from a friend who learned to make hers from a Lebanese family. The flavor reminds me of the humus that I eat in Israel. Pure, simple and delicious!

Basic Israeli Hummus

2 cups chick peas
1/2 cup water
6 cloves garlic
6 TBS tahini
4 TBS olive oil
2 TBS lemon juice
1 tsp salt

Blend all the ingredients together in a blender or a food processor until smooth. If necessary drizzle in small amounts of olive oil until it reaches your desired consistency.

Put in a bowl and drizzle olive oil over the top. Garnish with fresh parsley and a sprinkle of paprika if desired.

This post is part of Hearth and Soul,  Homemaker By Choice Link Up, 

You have Successfully Subscribed!

No spam-ever, that's not even real food.

Filed Under: Recipes

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

Previous Post: « The Things Kids Say
Next Post: Simple Cleaning Tips- Part 1 White Vinegar »

Reader Interactions

Comments

  1. Fresh and Feisty

    August 28, 2012 at 2:28 am

    Thank you. This and your shawarama recipe were awesome. I made a couple of changes…mostly made it 1/3 tahini so I didn’t have to use my tablespoon for that! (http://freshandfeisty.blogspot.com/2012/08/hummusumm-yeah.html) Thank you again!!!!

    Reply
    • Katie

      September 1, 2012 at 4:03 pm

      I’m glad you liked them! It’s always great to hear feed back. I think the reason I used a TBS and not a measuring cup is because I kept tasting it after adding each one till I liked the taste….. 🙂

      Reply
  2. Alea Milham

    February 29, 2012 at 3:13 pm

    Great base recipe! We love homemade hummus, even my 4 year old who eats it straight from the bowl with a spoon. 🙂

    Reply

Trackbacks

  1. Lacto-Fermented Roasted Red Pepper Hummus — GNOWFGLINS says:
    August 4, 2014 at 6:50 am

    […] East is a gem — I spent time in Israel a few years ago and ate it every day. I’ve been making it for myself ever since I got […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

What Are You Looking For?

You have Successfully Subscribed!

No spam-ever, that's not even real food.

My Cookbook

336x280 Affiliate Planner BOGO Ad

AMAZON DISCLOSURE: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Previous Posts

Copyright © 2023 · Foodie Pro & The Genesis Framework