If you’ve never tasted homemade hummus, you’re missing out. Who would’ve imagined the simple chickpea can elevate any meal when turned into a creamy spread? After drizzling with olive oil, I often top with whole chickpeas. Other toppings include cooked ground beef with pine nuts or harissa with roasted bell pepper strips. This recipe adds some Rosh Hashanah themed toppings to enhance your meal. Because I am not a fan of sesame paste, I never include it in my hummus, but everyone keeps going back for more. If you can’t do without it, add ½ cup sesame paste to the processor. Recipe may be doubled for a large crowd, and stays fresh in the refrigerator in a sealed container for 1-3 days.
1 can chickpeas, drained
¼ cup lemon juice
¼ cup olive oil
2 cloves garlic
1 tsp salt
Figs, cut into quarters
- Place the hummus ingredients in a processor and pulse for about one minute until it becomes a uniform mixture
- To serve, spoon the hummus into a plate. Using the back of the spoon, spread the hummus around the plate, smoothing it out.
- Drizzle olive oil on top and then add the toppings, spacing them out evenly.
- Serve with bread, pretzels, or cut veggies.