“Discover the Best Homemade Hummus Recipe: A Delicious and Nutritious Mediterranean Dip”
Hummus is a dip or spread that originated from the Middle East, specifically from countries such as Lebanon, Israel, and Egypt. It is made from cooked and mashed chickpeas, to which other ingredients such as tahini (a paste made from sesame seeds), lemon juice, garlic and olive oil are added. It has a creamy texture and a nutty and slightly tangy flavor, making it a favorite dip or spread in many cultures around the world.
In recent years, has gained immense popularity in the Western world, becoming a staple found in supermarkets, restaurants and cafes. It is widely consumed as a dip for pita bread, crackers, or vegetables, and as a spread for sandwiches and wraps. Its versatility, health benefits, and vegetarian- and vegan-friendly nature have made it a popular choice for people seeking healthy breakfast options. Additionally, is easy to make at home with simple ingredients and a blender, which has contributed to its popularity among home cooks as well.
Has a long and rich history that dates back to ancient times. The earliest known recipe was found in a 13th-century Arabic cookbook called “Kitab Wasf al-Atima al-Mutada” (Description of Familiar Food), which describes a dish called “hummus bi tahina”. A recipe was included. Translation of “chickpeas with tahini”.
However, the origins can be traced back even further to ancient Egypt, where chickpeas were a staple food. Chickpeas were also widely used in the Middle East, where they were mashed and mixed with other ingredients to make dips or spreads.
Became more popular in the 20th century with the rise of mass production and commercialization. It gained popularity not only in the Middle East but also in Europe and North America due to the migration of Middle Eastern communities to these regions.
Classic Hummus Recipe:
Ingredients:
- can (15 oz) chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
- 1/4 cup tahini paste
- 3 tbsp freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 to 3 tablespoons water to thin , as needed
- 2 tablespoons olive oil (optional, for serving)
- Paprika or parsley, for garnish (optional)
Method:
Prepare the chickpeas: Drain and wash a can of chickpeas or cook 1 1/2 cups dried chickpeas according to package directions until they are tender. If using canned chickpeas, remove any loose skin by rubbing the chickpeas between your fingers.
Combine ingredients: Combine chickpeas, tahini, lemon juice, minced garlic, cumin, and salt in a food processor. Process the ingredients until they are well combined and smooth.
Add water. With food processor running, slowly add 2 to 3 tablespoons water, one tablespoon at a time, until reaches desired consistency. You can add more water if you want a thinner consistency.
Adjust seasoning. Taste and adjust seasoning to your liking. You can add more salt, lemon juice or garlic as per your preference.
Serve: Put in a serving bowl, drizzle it with olive oil and sprinkle with paprika or parsley, if desired. Serve with pita bread, crackers or vegetables for dipping.
Store: Store leftover in an airtight container in the refrigerator for up to one week.
Here are some tips for getting the right consistency for hummus:
Use hot chickpeas. Hot chickpeas blend more easily than cold chickpeas, so if you’re using canned chickpeas, rinse them under hot water before blending.
Add water slowly: Add water slowly, one tablespoon at a time, while the food processor is running until you reach the desired consistency. Add too much water, and will become too thin and runny.
Blend longer. Blend longer so it becomes smooth and creamy. This will also help break up any chunks of chickpeas or other ingredients.
Use a high-powered blender or food processor. A high-powered blender or food processor will blend ingredients more smoothly and quickly than a lower-powered appliance.
Adjust the tahini. If is too thick, try adding more tahini. Tahini is a key ingredient in hummus and helps create a creamy texture.
Here are some flavorful hummus variations you can try:
Roasted Red Pepper Hummus: To the classic recipe, add 1 roasted red pepper (peeled and seeded) and blend until smooth. You can also add some smoked paprika for a smoky flavor.
Spinach and Feta Hummus: To a classic recipe, add 1/2 cup fresh spinach leaves and 1/4 cup crumbled feta cheese and blend until smooth. This variation has a fresh and tangy taste.
Cilantro Lime Hummus: To the classic recipe, add 1/4 cup fresh coriander leaves and 2 tablespoons freshly squeezed lime juice and blend until smooth. This variation has a zesty and refreshing taste.
Sun-Dried Tomato and Basil Hummus: To a classic recipe, add 1/4 cup sun-dried tomatoes (in oil, drained) and 1/4 cup fresh basil leaves and blend until smooth. This variation has a sweet and savory flavor.
Garlic and Herb Hummus: Add 2 tablespoons chopped fresh herbs (such as parsley, thyme, or oregano) and 2 cloves minced garlic to a classic recipe and blend until smooth. This variation has a stronger and more aromatic flavor.
Spicy Hummus Dip:
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini paste
- 3 tbsp freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 to 3 tablespoons water to thin, as needed
- 2 tablespoons olive oil (optional, for serving)
- Red chili flakes or chopped jalapeno, for garnish (optional)
Method:
In a food processor, combine chickpeas, tahini, lime juice, minced garlic, cumin, salt, and cayenne pepper. Process the ingredients until they are well combined and smooth.
With food processor running, slowly add 2 to 3 tablespoons water, one tablespoon at a time, until
reaches desired consistency.
Taste and adjust seasoning to your liking. If you want to make it spicy then you can add more salt or red chili.
Remove to a serving bowl, drizzle with olive oil, and sprinkle with red pepper flakes or chopped jalapeno, if desired.
Serve with pita bread, crackers or vegetables for dipping.
Roasted Garlic Hummus:
Ingredient:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini paste
- 3 tbsp freshly squeezed lemon juice
- 1/4 cup roasted garlic cloves
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 to 3 tablespoons water to thin , as needed
- 2 tablespoons olive oil (optional, for serving)
- Paprika or parsley, for garnish (optional)
Method:
Preheat oven to 375°F. Cut off the top of the garlic to take out the cloves, sprinkle it with olive oil and wrap it in foil. Roast the garlic in the oven for 30-40 minutes or until the cloves are soft and fragrant. Let it cool down a bit.
Combine chickpeas, tahini, lemon juice, roasted garlic clove, cumin and salt in a food processor. Process the ingredients until they are well combined and smooth.
With food processor running, slowly add 2 to 3 tablespoons water, one tablespoon at a time, until reaches desired consistency.
Taste adjust seasoning to your liking. If needed, you can add more salt or lemon juice.
Remove to a serving bowl, drizzle with olive oil, and sprinkle with paprika or parsley, if desired.
Serve with pita bread, crackers or vegetables for dipping.
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