Week 19 of Dave Raymond’s Antiquity course covers “The Glory That Was Greece: The Golden Age.” We often think about who these men and women were, but we don’t always remember what they ate, like Greek hummus.
As the citizens of Greece began to develop their architectural and artistic technique, their palates were also being refined. While Greece’s borders grew, food from other cultures was introduced into the common citizen’s diet, such as hummus. Hummus is supposed to date back to the ancient Egyptians, although many cultures declare it is theirs. It is most likely the Greeks discovered hummus while trading with the Egyptians. The Greeks would have eaten hummus with bread, but it’s also wonderful with veggies and crackers.
Greek Hummus
Makes around 2 cups
- 1 15 oz. can chickpeas, drained and rinsed
- 1 – 2 large lemons
- 2 small garlic cloves
- 1/2 c. Tahini, mixed well
- 1 – 1 1/2 tsp. Salt
- Ground black pepper to taste
- 1/2 tsp. Ground cumin
- 4 Tbsp. Extra-virgin olive oil, plus more to taste
- 2-3 Tbsp. Water
- Squeeze lemon(s), removing the seeds, into small bowl. You should have 5-6 Tablespoons juice. Set aside and mince the garlic cloves.
- In a blender or vitamix, combine the drained chickpeas, garlic, 4 tablespoons lemon juice, Tahini, salt, pepper, cumin, and water. Blend until smooth, about 1 minute.
- Add oil to hummus and blend until creamy and smooth, around 1 minute. Taste and add more salt and cumin if needed. If the hummus is too thick or grainy, add more olive oil and lemon juice, a tablespoon at a time, and blend.
- Place in bowl, drizzle on extra olive oil, and enjoy!
