You should know that we have a bit of a hoummos skirmish going on in the Kalil family. Stephen continues to prefer a basic recipe that straddles the line between Israeli and Lebanese hoummos, while Big Steve’s tastes are trending as of late toward a creamier hoummos with a bit of tang thanks to the addition of yogurt. Our family’s difference of opinion is just a battle in the much greater “Hoummos War” between Israeli and Lebanese -style variations, though. One is more Tahini-centric while the other features stronger notes of lemon and garlic, but without a doubt, both are delicious…and the same goes for Stephen and Big Steve’s preferred recipes.
- 2 15.5-oz cans chickpeas (strained, with juices reserved)
- ⅓ cup tahini
- 2 tsp minced garlic
- 5 TBL fresh squeezed lemon juice, divided
- 1 tsp salt
Stir tahini to re-incorporate oils. Add tahini, garlic, and 2 TBL lemon juice to a food processor and blend until smooth. (Note: Mixture will seize up, but will smooth out as processing continues.) Add 2 TBL of the liquid from the chickpeas and blend until smooth. Add chickpeas, remaining 3 TBL of lemon juice, and 2 TBL of chickpea liquid to the processor and blend for 30 seconds to 1 minute until fully incorporated, scraping down the sides as necessary. Add 1 tsp salt (or more to taste) and continue to blend until a rich and creamy texture is achieved. Hoummos can’t go too long!