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.

Food is a huge part of any culture, and that's especially true for us Middle Easterners. We love our spices, flavors, and herbs. Every dish is made from a recipe that has been passed down. You'd be hard-pressed to find one that doesn't require a trip to a Middle Eastern market, but it's always worth it.

My next step, other than adding more Armenian recipes here from time to time, is to document my family's history with audio recordings. I've lately done some interviews with my mom and asked her about what life was like growing up in Armenia. I plan to do the same with my grandma and dad. That way, a part of the legacy of the Armenian people will live on, even hundreds of years after those who set out to annihilate our race attempted to do so.

"We are few, but we are loud. We have struggled, but we are proud."

Oh, and we love hummus.

5.0 from 1 reviews Grandma's Armenian Hummus Print Prep time 20 mins Total time 20 mins Author: StrawmarySmith Ingredients 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) Instructions 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. Notes If hummus is too thick, add vegetable oil or olive oil by the teaspoon until you reach desired consistency.


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. 3.4.3177

Use more lemon with Pineapple Shrimp Couscous Skillet and Mango Avocado Salad