In honor of Refugee Awareness Month this June, we’re featuring a recipe from one of Mosaic’s Refugee Case Managers, Dhefar!
Did you know that Mosaic has lots of incredible cooks on staff? Our staff are from all around the world and share recipes and food from their home. This month for #FoodFriday, Dhefar, who is originally from Iraq, shared his recipe for hummus. Once you’ve tried homemade hummus, you will never want store-bought again!
Chickpeas, 29oz can.
1 TS of sour cream and
1 TS of Greek yogurt
1/2 cup of very cold water or crushed ice
1/2 cup of tahini
1 teaspoon cumin
1 Garlic clove
2 TS of lemon juice
1 teaspoon of salt
1. I always use Goya chickpeas 29oz can.
2. Soften the chickpeas by adding a half cup of water to the can and simmer it for 10 minutes. Remove any loose skin.
3. Dry the peas from any water and put them in a food processor for 10 minutes, and keep scraping the side of the food processor.
4. Add 1 TS of sour cream and 1 TS of Greek yogurt and a half cup of very cold water or crushed ice, and process for another five minutes.
5. Add a half cup of tahini, 1 teaspoon cumin, 1 garlic clove, 2 TS of lemon juice, and 1 teaspoon of salt. Process for 2 minutes.
6. Scrape the sides of the bowl, and process for 1 minute more.
If you feel it is heavy, you can add water and process it for 1 minute.