In 2014 there was a hummus shortage! The humble hummus, an irresistible Mediterranean dip made with chickpeas, tahini, garlic, olive oil, lemon juice and salt got its 15 minutes of fame. Thankfully, that’s been over for quite some time (10 years to be exact!) That’s when I wrote this post. Today I went back to update my recipe and when I read it, was so surprised it was written 10 years ago, where has the time gone? Since then, I’ve made so much hummus and topped it with a variety of delicious things I list later on in the post, so read on!
It’s really easy to make and once you do, you’ll never buy store bought again. You basically put everything into a food processor and let it do it’s job. I even tried my hand at baking pita bread which came out really good. There is a restaurant I love that bakes delicious whole wheat pita and it’s the perfect match for my hummus!
Today, I made what I call 1 – 2 – 3 hummus because I used canned chickpeas. Traditionally it’s made by using dried chickpeas, but that takes too long so I went with canned. If you plan ahead and have the time, definitely use dried. This recipe is so easy and delicious on its own, but I’ve also started to top my hummus with a variety of toppings. When I was in Israel a few years ago I found the best part of hummus is the toppings! One of my favorites there was a hummus topped with roasted eggplant. It was amazing! Here are some other ideas you might like: whole seasoned chickpeas, matbucha, Israeli salad, olives, harissa, roasted garlic, a drizzle of olive oil, fresh herbs, a sprinkle of zaatar, sundried tomatoes, everything bagel seasoning, or one of my new favorites, matbucha from NY Shuk that I bought at Whole Foods – it’s amazing! Today I served it with olive tapenade, and it was the perfect compliment to my creamy hummus! However you top it, or don’t top it, dip in and Enjoy!
Total Cooking Time: 15 minutes Yield: 4 1/2 cups hummus or 20 1/4 cup servings
2 cans chickpeas drained and rinsed
1 cup tahini
1/4 cup water (more or less depending on how thick you like it)
juice from 1 lemon
2 garlic cloves minced (more or less according to taste)
1 teaspoons salt (more if you like)
1/2 teaspoon ground cumin
In the bowl of a food processor, add 2 cans of drained and rinsed chickpeas, tahini, 1/4 cup water, lemon juice, minced garlic, salt, and cumin. Process for 20 seconds. Scrape down the sides of the bowl, and pulse again for 20 seconds. If it’s not thin enough, add a little more water and pulse a few times until blended. I like it very creamy so I’ll let the processor run until the desired texture. Keep in mind it will thicken once in the fridge but you can always thin it out with a little water if you need to. I hope you try it!
They were simply delicious, decadent and special. I made them from your recipe and my family now asks for more!
WELL WELL WORTH THE WORK!!
I had an unexpected test kitchen moment today while making hummus. If you can’t find chickpeas or mistakenly buy white beans instead of chickpeas, your hummus will come out just fine and taste right. I also use the drained juice from the beans instead of water, and add a jar of roasted peppers or a little cumin for variety.
That’s an excellent tip, thank you for sharing that with us! That’s the great thing about hummus, it’s so versatile. Red pepper hummus must be delicious, I can’t wait to try it!