This homemade hummus recipe is one I love to serve when we have friends over. Unlike dips based on mayonnaise, homemade hummus can sit out through the course of an evening without posing severe food safety risks.
THE ORIGINS OF HUMMUS
Made mostly from chickpeas (a/k/a garbanzo beans) and spices, hummus traces its roots to the Levantine area where it has been a staple Middle Eastern and North African food for centuries. In fact, some sources claim that hummus dates back to the 12th century, though it most likely would have been made using different ingredients.
As with many favorite foods of the modern era, it wasn’t widely available in the U.S. until the past few decades when global cuisine came into fashion. It’s now estimated that 25% of US households keep hummus on hand.
HUMMUS IS GOOD FOR YOU!
If you eat it with vegetables like red pepper strips, cucumber slices, or carrot sticks, you’ll get added vitamins and even more fiber, too!
Homemade hummus is, of course, delicious with homemade pita chips. But check out these other ways to enjoy it, too:
• Use as a spread on sandwiches.
• Spread it on chicken before baking.
• Stuff tomatoes with it then roast for 10 minutes for a quick side dish.
• Toss it with hot pasta, a little extra olive oil, and your favorite vegetables.
• Add it to deviled eggs.
• Turn it into a salad dressing by combining it with a bit of vinegar, salt, and pepper.
Once made, portion out just the amount of hummus you plan to eat and top the remainder with a thin layer of olive oil to help it stay fresh in the refrigerator for up to 5 days.
Hummus can also be frozen! Since my family goes through it so quickly, I often triple the recipe and transfer half to a resealable plastic bag. After sealing and flattening it, I make an X with the handle of a wooden spoon then put the bag in the freezer. That X makes it super easy to break off just enough homemade hummus to defrost in the microwave for two of us to enjoy.
- 2 cups chickpeas homemade or from a can (liquid reserved)
- ½ cup tahini
- 2 cloves garlic smashed
- 1 teaspoon salt
- ¾ teaspoon ground cumin
- 1-2 tablespoons olive oil plus more for storage
- 5-7 tablespoons freshly-squeezed lemon juice divided (NOT bottled)
- Paprika, minced parsley, or toasted sesame seeds for garnish
- Mash chickpeas in bowl or whir in food processor until they form a paste. Add liquid from cooking/draining chickpeas as needed to thin.
- Add tahini, garlic, salt, cumin, olive oil and 2 tablespoons lemon juice. Combine until smooth and creamy. Taste and adjust seasonings to suit.
- Transfer to serving bowl and lightly drizzle surface with olive oil to prevent drying-out. Garnish and serve.