Authentic Mediterranean style Hummus

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I used to make this hummus at a Mediterranean restaurant. The waiters would put the hummus on the tables as a pre-dinner dip with with flat bread. Often it would go fast and I would have to make it twice somedays.  


start by roasting the garlic. Cut the garlic heads in half crossways and sprinkle with olive oil, rap in foil. Roast in a 350f oven for 45 minutes, until soft and browned. When the garlic has cooled squeeze out the garlic past.

Toast the cumin seeds in a saute pan on medium heat, then grind in a spice grinder. Strain the can of chick peas and reserve 1/2 cup of the juice.

In a food processor add the chick peas, juice of a lemon, tahini, harissa, cumin, salt, olive oil and can juice. blend to incorperate. Alternativley put all the ingredients in a bowl and blend with a stick blender,  pour into a bowl, garnish with paprika and lemon zest .  Slice the olives and place  in a bowl with 1/2 cup olive oil. Toast the fennel seeds and add the olives.


  • 1 x29 oz can chick peas                                                              
  • 1tsp tahini                                                                                         
  • 1 lemon, juiced and zested
  • 1 cup olive oil
  • 1/2 cup reserved juice from chick peas
  • 1 head roasted garlic
  • 1 tsp cumin or ground cumin
  • 1 tsp fennel seeds
  • 1 tsp harissa or hot pepper sauce
  • 1 tsp salt pinch paprika
  • Flat bread
  • kalamata olives 

Its a good idea to roast extra garlic because it can be used for in many dishes. If stored in an airtight container with a drizzle of oil on top, the hummus will keep for about 1 week in the fridge. 


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