Hummus is not an Armenian recipe, but Armenians sure do love it. We’re not the only ones, either. That’s become quite evident with the broad selection we find in our local grocery stores these days.
I never had hummus as a child; neither of my grandmothers prepared it. The first time hummus crossed my lips was in the early 1970’s, when I was in Massachusetts, visiting my sister and brother-in-law, Dawn and Ara. They took me to an ASA (Armenian Students’ Association) dance at the Sheraton Commander Hotel in Harvard Square. What fun! Great music, lots of young, interesting people, and MEZZA. There was a dip on the plate that was unfamiliar to me, but that didn’t stop me from giving it a try. I was hooked with that first taste!
The hummus recipe I have was given to me by one of my sister’s Armenian friends, Christine Shamsey. I still use it, but I don’t measure the ingredients as precisely as I used to.
It’s simple and delicious. Give it a try.
- 20 oz chickpeas (canned)
- ¼ cup olive oil
- ¼ cup lemon juice (more or less to taste)
- ½ tsp salt
- 2 garlic cloves (small, peeled)
- 2 tbsp tahini (sesame seed paste)
- Place all ingredients in a blender or food processor.
- Blend until smooth. (If the hummus seems to be too thick, add a little more oil – or water – if you’re worried about the extra calories)
- Adjust seasonings, if necessary.
- Cover and chill to allow flavors to develop.