Creamy Hummus with Argilos EVOO

The origins of hummus are a bit of a mystery, with several countries passionately claiming it as their own. The word "hummus" comes from the Arabic term for "chickpea," pointing to its deep ties to the Middle East. Some historians suggest that hummus may date back to ancient Egypt, where chickpeas were a dietary staple. Others argue it emerged in the Levant region, modern-day Lebanon, Syria, and Palestine, where chickpeas have been cultivated for thousands of years.

Historical records show that by the 13th century, early versions of hummus appeared in cookbooks from Cairo, though these recipes didn’t include tahini, a defining ingredient today. Over time, the dish evolved, and during the Ottoman Empire, hummus as we know it, complete with tahini, lemon, and garlic, became a widespread favorite across the Middle East. Its journey from a regional specialty to a worldwide phenomenon took off in the late 20th century, fueled by the growing popularity of Mediterranean cuisine and plant-based diets.

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Creamy Hummus with Argilos EVOO

Ingredients

  • 1 cup dried chickpeas (or 1 can [15 oz] chickpeas, drained and rinsed)
  • 1/4 cup tahini (sesame seed paste)
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 cup Argilos I Early Extra Virgin Olive Oil, plus extra for drizzling
  • 2-4 tablespoons aquafaba (chickpea cooking liquid) or water, for consistency
  • Pinch of smoked paprika (for garnish)
  • Fresh parsley, chopped (for garnish)
  • Whole chickpeas (for garnish)

Creamy Hummus with Argilos EVOO

Instructions

1. Prepare the Chickpeas:

For the best texture, soak dried chickpeas overnight in water, then drain and rinse.

Cook them in a pot of fresh water: bring to a boil, then simmer for 1-1.5 hours until tender. Drain, reserving some aquafaba.

Note: If using canned chickpeas, rinse well and simmer in water for 10 minutes to soften.

2. Blend the Hummus:

In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, cumin, and salt.

Process until smooth, adding 2-4 tablespoons of aquafaba (or water) gradually to reach your desired consistency.

3. Add Argilos EVOO:

With the processor running, slowly drizzle in 1/4 cup of Argilos I Early EVOO. This adds a silky texture and rich flavor.

4. Adjust Seasoning:

Taste and tweak, more lemon juice for brightness, salt for balance, or cumin for warmth.

5. Present with Style:

Spoon the hummus into a shallow bowl and create a well in the center with a spoon.

Drizzle generously with Argilos I Early EVOO, letting it pool in the well.

Garnish with smoked paprika, whole chickpeas, and fresh parsley for a vibrant finish.

6. Serve:

Enjoy with warm pita, fresh veggies, or as a spread for sandwiches and wraps.

Tips for Success:

Silky Smoothness: Peel the chickpeas after cooking for an extra-creamy texture (optional but recommended).

Flavor Twist: Roast the garlic beforehand for a milder, sweeter taste.

ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Nostos Goods

In this Recipe

ARGILOS I EARLY

For Hummus we recommend Argilos I Early, High intensity Extra virgin olive oil. It has vibrant, fruity notes with a peppery finish.

ADD

ARGILOS EVOO

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