My love for hummus started when I first went to Israel as a teenager. The creaminess and richness from the olive oil, the hint of Middle Eastern spices of cumin and cayenne, makes every bite feel indulgent. Fresh hummus is served in most Israeli restaurants as either an appetizer or part of a main course. The chickpea-based dish is a great way to add plant-based protein to your diet and tastes delicious with crackers, veggies, sandwiches, salads, eggs, and much more! Below you will find a classic hummus recipe along with other ways to use the
Classic Hummus Recipe:
– 1 1/2 cup dried chickpeas, soaked and cooked OR 1 can chickpeas, drained and rinsed
-1/4 cup tahini
-2 garlic cloves (or more to taste)
-1/4 cup lemon juice
-1 tbsp extra virgin olive oil, plus more for garnish
-3/4 tsp cumin
-Salt to taste
-Pinch of cayenne pepper
-Optional: Pinch of paprika to taste, minced parsley
- Place chickpeas, tahini, garlic, lemon juice, olive oil, salt, cumin, and cayenne into a food processor or blender. Pulse the ingredients for about 1 minute or until smooth. Taste and add more salt to your liking.
- Transfer hummus into a bowl and create a well in the center with a spoon. Drizzle with olive oil, sprinkle paprika and parsley.
- Serve with pita and vegetables.
*Note: Hummus tastes best with cooked chickpeas rather than canned. To learn how to prep chickpeas check out this post:
Below is a list of various renditions on traditional hummus- you can add roasted peppers, spinach, olives, or use different type of beans, although I wouldn’t necessarily call that hummus, but who is to judge? Enjoy experimenting!