Greek Hummus

For seven years, I lived with a Greek.  His name was Apostolos Catsaros, or Pos for short.  He was a friend and became like a brother.  And he helped me understand the subtleties of Greek life culminating in My Big Fat Greek Wedding when it came out in the theatre. 

Pos was not so much a chef as he was a food critic. And during our time together, he helped me tweak the hummus recipe that I religiously use today.

The thing I learned most from making hummus with Pos is that the recipe is the basis from which you begin the process. It is the suggestion, not the rule.  You always, always taste and add from the initial recipe based on your personal taste preference.  In this way, it is much more of an art than a science, leading the hummus to come out slightly differently every time.

It’s been 20 years, but as I remember it, more garlic and lemon were often added than what was called for.  Play around with the recipe.  Have fun.  Channel your inner Greek and don’t be afraid to tweak.  Bon Appetite!

Directions: To a blender add

1 can 12 oz Garbanzo Beans (drained)

1 cup lemon juice (should cover 2/3 of beans)

¼ cup olive oil

1 tsp salt (Celtic sea salt)

1 tsp cumin

1 tbs tahini

2 garlic cloves

1 tsp garlic powder

Blend. Again, tweak to taste! This is important. If it doesn’t taste good to you, it typically won’t taste good to others. I tweak by adding more of any of the ingredients. Typically, I add more garlic powder (not garlic salt) and/or lemon juice if needed.