Created in the 13th century, hummus is a well-known chickpea-based dish with Middle Eastern and Mediterranean origins. In fact, “hummus” literally translates to “chickpeas” in Arabic. Hummus has since spread across the world, becoming a beloved snack in countries everywhere. As a result, hummus has become very versatile, often used as a dip or spread onto sandwiches and wraps or served with falafel. Today, many unique variations of hummus exist. Some, for example, add beetroot to the hummus, resulting in a beautiful magenta-colored dip; others add fig and honey or cocoa powder for a sweet take on the traditional recipe.
With brands like Sabra sold in just about every grocery store, most people rely solely on store-bought hummus. As it turns out, however, hummus is actually quite simple to make, requiring a food processor and a few key ingredients, like chickpeas, olive oil, and tahini. Despite hummus’ widespread popularity, the inclusion of tahini, a sesame seed paste, is very controversial: while some people despise the slightly bitter taste of the tahini, others love the nuttiness that it adds to hummus. Even more, tahini excels at thickening the chickpea purée, creating the perfectly-textured dip. Personally, I always include tahini in hummus because I love the ingredient’s earthiness and richness.
- ¼ cup tahini
- ½ lemon, juiced
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 can (15.5 oz) chickpeas, rinsed and drained
- ½ teaspoon cumin powder
- 1 teaspoon paprika
- Salt to taste
In a food processor, blend the tahini and lemon juice together until a smooth paste forms. After this, add the olive oil and garlic to the mixture and blend until well combined. Next, add half of the chickpeas to the food processor, and blend until a smooth mixture with no visible chunks forms. Repeat this process with the remaining half of chickpeas. Add the cumin powder, ½ teaspoon of paprika, and salt to the mixture, and blend until well incorporated. If the hummus is too thick, add some water, 1 tablespoon at a time, until the desired consistency is reached. When ready to serve, garnish the hummus with the remaining paprika. Feel free to customize this recipe with your favorite flavors! Some people enjoy adding more garlic or paprika, and others add red chiles, roasted red pepper, or fresh herbs. If you dislike tahini, you can add extra olive oil to thicken the chickpea puree instead. Serve as a dip with pita chips or vegetable slices, or use as a spread in a sandwich or wrap! Enjoy!
Recipe Adapted from Easy Hummus (Better Than Store-Bought)