Abu Ramy's Famous Hummus

The word “hummus” means garbanzo beans in Arabic, while the word “garbanzo” means chickpeas in Spanish. Garbanzo beans are used throughout the Middle East, the Mediterranean, as well as many parts of India. The chickpea was used as food by hunter-gatherers tens of thousands of years ago and was cultivated around 7,000 years ago in the Middle East.

The appetizer dish commonly referred to as hummus is actually called “hummus bi tahini” (hummus with tahini sauce). The actual history of hummus is unknown, although it is known that many versions of hummus have existed for thousands of years and it is believed to have started in the Middle East.

In researching the best hummus recipe, we found that local hummus lovers agree that Abu Ramy’s recipe truly is “the best in the west.”

Hummus Components           
2 medium cans garbanzo beans (about 60 oz.)
½ cup tahini sauce
2 cloves garlic, peeled
1 tbsp. good Extra Virgin Olive Oil
2 tbsp. plain yogurt
1 large lemon, juiced salt and cumin to taste

Hummus Preparation

• Boil garbanzo beans in their own liquid until the skins begin to peel off the beans (approximately one hour). Discard the peels.
• Combine all the ingredients in a food processor and blend until smooth and creamy in consistency.  Season to taste,
• Garnish with olive oil and ground cumin or ground sumac.
• Serve chilled as a dip with pita bread or as a side dish.

Serves 15-20 people.