Hummus is a creamy delicious spread that can be used as a condiment or eaten as a snack! It is super easy to make! Completely vegetarian/vegan!
Hummus is a spread that is made from chickpeas, sesame paste (tahini), garlic, and lemon juice. It is difficult to pinpoint the origins of hummus. Historical information has the earliest mention of hummus in ancient Egypt during the 13th century. The word “hummus” translates to chickpea in Arabic. Greece has also claimed hummus to be their creation. The ancient Greeks and Egyptians have been trade partners for centuries which explains why their hummus dishes are almost identical.
Hummus is one of my husband’s favorite foods. He even once signed us up for a hummus club at our local farmers market. Our household has tried every hummus flavor under the sun. We have even gone to a restaurant that specializes in only hummus. Though my experience with making hummus came from before I met my husband. I actually learned from a friend at university. In one of our classes we had to share how to create one of our favorite recipes. Her favorite recipe was hummus. She explained the different ingredients to us and brought out a food processor to blend them all together in class. It was there I learned the beauty of tahini and the sheer simplicity of hummus. I was fascinated. I hope that you enjoy this recipe! Make it for your next party or have it as a weekday snack!
Creamy Hummus Recipe
Yields 4 servings
Specialty Tool: Food Processor
Prep Time: 4 minutes
Cook Time: 6-8 minutes
Beer Pairing Suggestion: Lager
1 15 ounce can of chickpeas, rinsed and drained, or 1 1/2 cups of cooked chickpeas
2 cloves garlic, roughly chopped
1 teaspoon sea salt
1/2 cup tahini (sesame paste)
1/4 cup fresh lemon juice
5 tablespoons water
1/2 teaspoon ground cumin
2 tablespoons olive oil
Garnishes: olive oil, fresh parsley, ground paprika, ground sumac
Serve with: pita, pita chips, vegetables
Place the chickpeas, and garlic into the food processor. Process for about 2 minutes. Scrape the sides of the bowl.
Process the mixture for 2 more minutes. Mixture will be thick and pretty smooth.
Next add tahini, fresh lemon juice, 2 tablespoons of water, ground cumin, and olive oil. Blend in the processor for 2 more minutes. Process until smooth and creamy.
If the mixture is not smooth and creamy, scrape the bowl, add the remaining 3 tablespoons of water, and process until very smooth and creamy.
Season to taste.
Place hummus in a serving bowl or serving platter.
Garnish with a drizzle of olive oil, a sprinkling of fresh parsley, or dashes of ground paprika or ground sumac.
Serve at room temperature or chilled with pita, pita chips, or vegetables.
Hummus can be stored in an airtight container for up to a week.
DID YOU MAKE THIS DISH?
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