Hummus

Gluten-free, Nut-free, Soy-free

Never made your own hummus? Well, it’s surprisingly easy and much tastier than store-bought versions. This is a great basic hummus that is delicious on vegan crackers, sandwiches or veggies and can also be transformed into a roasted red pepper or roasted garlic hummus. Make a double batch and serve at a party—your guests will be impressed. Have leftovers? Make our Hummus Ranch Wrap.

Hummus is a beloved Middle Eastern dip and spread that has gained international popularity for its creamy texture and rich, savory flavor. Made primarily from chickpeas, tahini (ground sesame seeds), and a blend of flavorful ingredients, hummus is not only delicious but also packed with nutrients.

One of the key ingredients in hummus, chickpeas, is an excellent source of plant-based protein and dietary fiber, making hummus a nutritious snack or addition to meals. The combination of tahini, olive oil, lemon juice, and garlic provides a delightful balance of creamy, nutty, tangy, and garlicky flavors, resulting in a versatile condiment that can be enjoyed in various ways.

Hummus is incredibly versatile and can be served as a dip with pita bread, fresh vegetables, or crackers. It’s also a popular spread for sandwiches and wraps, adding a creamy and savory element to the dish. Hummus can be customized with various toppings or flavors, such as roasted red pepper, roasted garlic, or additional spices like paprika or cumin, allowing for a wide range of taste experiences.

Apart from its delicious taste and versatility, hummus is often favored for its health benefits. It’s a good source of plant-based protein for vegetarians and vegans and contains healthy fats from olive oil and tahini. Additionally, the ingredients in hummus are known for their potential antioxidant and anti-inflammatory properties.

Overall, hummus is a flavorful, nutritious, and satisfying addition to a balanced diet and has earned its place as a beloved staple in many cuisines worldwide. Whether enjoyed as a dip, spread, or condiment, it’s a delightful way to savor the flavors of the Mediterranean and beyond.

PREP TIME: 10 minutes

COOK TIME: none (or 15 to 40 minutes if making a variation)

YIELD: about 2½ cups (600 g)

INGREDIENTS:

Basic Hummus

• 1 (15.5-oz [439-g]) can chickpeas, drained (reserve the chickpea liquid) and rinsed
• 2 tbsp (30 ml) lemon juice
• ¼ cup (60 g) tahini
• 3 cloves garlic, peeled, or 1 tbsp (9 g) jarred minced garlic
• ½ tsp ground cumin
• 2 tbsp (30 ml) olive oil, plus more for topping
• ¾ tsp salt
• Paprika, for topping (optional)

Roasted Red Pepper Variation

• 2 tsp (10 ml) olive oil, plus more for pan
• 1 red bell pepper, seeded and sliced into 1” (2.5-cm) slices

Roasted Garlic Variation

• 1 head garlic
• 1 tsp olive oil

INSTRUCTIONS:

1. In a food processor, add the chickpeas, lemon juice, tahini, garlic, ground cumin, olive oil, salt, and 3 tablespoons (45 ml) of the reserved chickpea liquid.
2. If making a variation, add the roasted red pepper or garlic (directions for roasting vegetables are below).
3. Puree until completely blended. Add more chickpea liquid until your desired consistency is reached.
4. If a cold hummus is desired, chill for at least 2 hours, then top with a drizzle of olive oil and a sprinkle of paprika, if desired, and serve.

For Roasted Red Pepper Variation:

1. Preheat the oven to 450°F (230°C) and oil a baking sheet with olive oil.
2. Toss the red pepper slices with the 2 tsp of olive oil to lightly coat.
3. Place the slices on the baking sheet so that they are not touching.
4. Roast in the oven for 15 to 20 minutes, or until fork-tender and lightly blackened.
5. Remove from the oven and set aside to cool slightly.

For Roasted Garlic Variation:

1. Preheat the oven to 400°F (200°C).
2. Slice off the top of the garlic head, exposing some of the insides of the cloves.
3. Place the garlic head on a piece of foil (cut large enough to be wrapped around the whole head), cut side up.
4. Drizzle with olive oil, then wrap completely in the foil.
5. Place on a baking sheet and roast in the oven for 40 minutes.
6. Remove from the oven and allow to cool slightly.
7. Squeeze as much of the roasted garlic out of the skins as you can.