Hummus is probably one of the most known Middle Eastern foods due to its popularity around the world. This chickpea-based dip can be found in most groceries and restaurants. Typically, it is served as an appetizer (mezze, as they call it) alongside Tzatziki and Baba Ganoush. I used canned chickpeas for this recipe because let’s face it, we don’t always have time to soak dried chickpeas overnight and wait for them to be very soft.
Hummus and other Middle Eastern dips use a major component called Tahini. It is important not to skip this ingredient or it wouldn’t be hummus at all! Tahini is a condiment made from toasted ground sesame seed and is sometimes labeled as “Tahina”. It is commonly found in supermarkets nowadays. The first time I used Tahini I thought it smelled and tasted like peanut butter. No wonder peanut butter is a common substitute for it. Both lend a very tasty and nutty quality to the dish.
Hummus is a great appetizer or snack for parties or unexpected guests as 1) you can make it ahead; 2) the ingredients are inexpensive; 3) it’s very easy and quick to make – just dump everything in the food processor/ blender! Easily double or triple the recipe if you need more servings.
Serve hummus with vegetables sticks (chopped tomatoes, cucumber slices, carrot sticks), pita bread, or with these cute naan dippers!
Add Variety And Spice Up Your Hummus
This recipe is just the basic hummus. You can definitely spice things up by adding any of these toppings!
- Roasted Garlic
- Roasted Pepper
- Caramelized Onions
- Sun Dried Tomatoes
- Roasted Pine Nuts
- Chopped Kalamata Olives
- A Drizzle of Peri Peri Sauce
This basic Hummus is made from chickpeas, tahini, and a touch of garlic; store-bought ones doesn’t simply compare! Spice things up by topping it with paprika, cumin, roasted garlic, roastd red pepper, even peri peri sauce.
- 1 540 ml Canned Chickpeas, drained reserve liquid
- 1/4 cup (60 ml) Tahini
- 1/4 cup (60 ml) Lemon Juice about 2 lemons
- 4 tablespoons Olive Oil
- 2 cloves Fresh Garlic
- 1/2 - 3/4 teaspoon salt
- 3-4 tablespoons chickpea water (from canned chickpeas)
MAKE THE HUMMUS. Place chickpeas, tahini, lemon juice, olive oil, garlic, and salt (Note 1) in a food processor or blender. Process until it forms like a paste. Add 3 tablespoons of chickpea water to loosen the mixture. Process again for about a minute until pretty smooth.
ADJUST THE TEXTURE AND TASTE. Add more chickpea water if the mixture is still thick. The consistency should be like a ketchup. Adjust lemon and salt to taste.
SERVE. Dollop a big scoop of hummus into a shallow bowl. Using a spoon, spread it to make swirls on the surface. Drizzle with olive oil, then sprinkle with paprika, cumin, roasted garlic, or your choice of topping. (Note 2) BEST SERVED AT ROOM TEMPERATURE.
Recipe Notes(Note 1) Add salt gradually because saltines varies from brand to brand.
(Note 2) Pair hummus with vegetables (chopped tomatoes, cucumber slices, carrot sticks), crackers, pita, and homemade naan dippers.
(Note 3) TAHINI is sesame seed paste (sometimes labeled as Tahina) and is sold in all major supermarkets nowadays. Some brands have a tendency to separate quite easily so you end up with thick sludge at the bottom and oil/ liquid on the surface. MIX WELL before use. I keep it in the pantry - no refrigeration required. They harden when kept in the fridge and becomes hard to mix.
(Note 4) STORING. Keep hummus in the fridge for up to 3 days.