Heirloom Kitchen
Born in Italy but raised in Rhode Island, Gass is familiar with that sense of duality with which immigrant families live. At school, she was American; at home, she was Italian. Honoring our ancestry w...
Lucy’s hummus is a hot commodity. Her family requests it for all their gatherings, and if her daughter, Christine, goes to a dinner party, her friends won’t let her in the door without it. It’s by far the best hummus I’ve ever tasted – it will be hard to go back to the grocery store variety after you try this. And it’s so easy, you never have to! According to Lucy, when eating hummus, you should never dip your pita into the communal hummus. Her mother taught her that the gluten in the pita will ruin the taste of the hummus you leave behind. Do as the Armenians do: spoon some hummus into your dish and dip away!
Ingredients
- 1 can (13-ounce) chickpeas, drained, with 1 cup liquid reserved (see note in recipe instructions)
- ½ cup tahini, mixed if separated
- ¼ teaspoon coarse salt
- 2 garlic cloves, chopped
- Juice of 2 lemons (about ¼ cup)
- Pitted black olives
- Parsley, chopped
- Extra-virgin olive oil
- Pita bread
Instructions
Place the chickpeas, tahini, salt, half of the garlic, and half of the lemon juice in a food processor. Pulse for 2 minutes. Scrape down the sides and taste. Add more lemon juice or garlic, as desired. Pulse to incorporate.
To serve, scoop the hummus onto a large serving dish. Arrange the olives around the edge of the dish and sprinkle the hummus with chopped parsley and a drizzle of oil. Serve with pita bread.
Note: If your saved hummus thickens overnight, you can stir in a few tablespoons of the reserved chickpea liquid to bring it back to your desired consistency.
Tip: Take your leftover hummus and mix in some plain Greek yogurt and lemon juice to make a great dip for veggies or dressing for salad!
More from our winter issue
In Our Winter 2019 Issue
When we are preparing our slate of stories for a given issue, we act with intention. We endeavor to cover a broad range of food and sustainability topics and to select stories that offer coverage of a...
