A Sunrise Recipe: Hummus
A traditional Middle Eastern dish, this appetizer is a favorite in our
Sunrise of Wimlette, IL, community. This particular hummus recipe has been passed down in our chef’s
family for generations because of its delicious flavor profile and versatility as a dip or spread.
Chickpeas, otherwise known as garbanzo beans, are very high in fiber like most other legumes.
Research has shown that the fiber in garbanzo beans can stabilize blood sugar and insulin secretion,
improve colon health, lower LDL cholesterol levels, and regulate appetite. Aim for 3 cups of legumes per
week to get optimal health benefits from these superfoods.
- 1 15-oz can chickpeas
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 2 garlic cloves
- 1 – 2 tablespoons olive oil
- 1 teaspoon sumac powder
- ½ teaspoon ground cumin
- Salt to taste
- Toasted pita points
- Drain and rinse the chickpeas, reserving ½ cup of the chickpea liquid.
- Pulse the tahini, lemon juice and garlic in a food processor until smooth.
- Add the chickpeas. With the food processor running, add the reserved chickpea liquid and
process until very smooth. Season to taste with salt.
- To serve, spread the hummus on a shallow platter. Make a small well in the center using a
spoon. Drizzle the olive oil into the well. Sprinkle the olive oil with the sumac and the entire
plate with the cumin. Serve with toasted pita points.