Hamilton Hummus & Crostini
Hamilton Hummus and Crostini: A Family Favorite
When I think about my family and the recipes we all love, our go-to hummus always comes to mind. It’s the easy, delicious centerpiece to so many of our favorite meals—whether it’s a casual Sunday night Pupu Platter at the lake with hummus and pita or a cozy winter dinner of Caesar salad with warm, garlicky pita on the side.
But as I write this, I have to admit—maybe these meals weren’t just about the hummus. Maybe it was really about the pita: brushed with garlic oil, sprinkled with kosher salt, and served straight out of the oven, lightly heated and broiled to perfection. Let’s face it, the pita is kind of a star in its own right. 😊
For years, hummus was something I’d only look forward to at restaurants. Store-bought brands never quite hit the mark for me. Then, one day, I discovered just how easy it is to make at home—and the rest is history. Over time, I’ve tweaked and perfected the recipe, and now it’s a family staple.
Whether it’s served as a dip with pita or crostini, part of a platter, or just a snack, this hummus is smooth, flavorful, and always a hit. It’s the kind of recipe that brings people together around the table, and that’s what makes it so special.
So, grab some pita or crostini, whip up a batch of hummus, and enjoy this family favorite—garlic oil and kosher salt optional but highly recommended! ❤️🥖✨
Humus Recipe
Special Note: Lemon is a key ingredient here. I always use the zest, and juice, of 1 lemon. However, some lemons are more sour or sweeter and some have more or less juice than others. Therefore, my recipe below is a guide – go easy on the sugar and the olive oil. After a good blend, check for taste and consistency…you may need a little more sweetener (sugar) or liquid (which can be either more olive oil or some of the reserved liquid from the drained chickpeas).
Ingredients:
1 can chickpeas 540 ml/19 fl oz
1 lemon (juice and zest)
1 1/2 tbsp tahini
1 tsp cumin
¼ tsp kosher salt
1 tsp sugar
2 tbsp olive oil (or reserved liquid)
Instructions:
Gather all ingredients
Open can of chickpeas and drain liquid into a small bowl, reserve.
Pour chickpeas into a blender.
Add zest of lemon to the blender (note: it’s much easier to zest the lemon before you juice it)
Now add the juice of the zested lemon.
Add all remaining ingredients to the blender.
Blend until desired smoothness is reached.
Taste – as per the note above, this is important for this recipe. Those lemons can be tricky little rascals to work with!!
