Today is the 100 year commemoration day of the Armenian Genocide. To celebrate my Armenian heritage, I’ve re-created my grandma’s Armenian hummus – our family favorite. And by family, I mean me and over 70 of my relatives.
A hundred years ago today, at the height of the Armenian Genocide, many of my great-grandparents and their parents lost their lives. Ever since then, Armenians have spread all over the world, and Armenia itself is now a small, landlocked third world country. Part of my goal with this blog is to preserve and hopefully immortalize part of my culture – the food.
- 1 can garbanzo beans (chickpeas) (I used no-salt-added)
- 4 garlic cloves, peeled
- 1 tbsp sesame tahini
- 1 tsp vegetable oil
- 2 tbsp lemon juice (from 1 medium lemon)
- ⅛ tsp fine salt
- pinch of cumin, plus more for topping (optional)
- crushed red pepper flakes (optional)
- extra virgin olive oil (optional)
- snipped fresh parsley (optional)
- kalamata olive (optional)
- Strain garbanzo beans and rinse thoroughly with cold water for 20 seconds. No need to peel. Fill food processor with beans, garlic, tahini, vegetable oil, and 1 tbsp water. Turn on processor and leave for 15 minutes. Then add lemon, salt, and cumin. Turn on for another 5 minutes. Add salt to taste and pulse to combine.
- Remove to a small plate or bowl. Using the back of a spoon, spread hummus evenly and create grooves for design. If desired, sprinkle with cumin and red pepper, and drizzle with olive oil. Decorate with olives, parsley, or both.
This hummus can be made ahead and refrigerated up to 3 days, or frozen up to 3 months. Add garnish and olive oil topping just before you are ready to serve.
Use more lemon with Pineapple Shrimp Couscous Skillet and Mango Avocado Salad.