Hummus is a healthy snack which originated in the eastern Mediterranean region. The basis is made with chickpeas and tahini sauce, and has a naturally nutty, garlicky taste. It’s a versatile food that lends itself to many different added flavors. We’ll show you how to make hummus 4 ways.
Chickpeas, also known as garbanzo beans, are an ancient legume that has been cultivated for thousands of years. They are rich in protein, dietary fiber, folate, iron, and phosphorus.
Homemade hummus can be kept for 3-5 days in the refrigerator and for up to 6 months in the freezer. But if you’re anything like us, you’ll gobble it up in a day or two.
I’ll show you how to make a classic batch of hummus and then how to flavor it several different ways.
Hummus With 4 Flavor Variations
- 1/2 cup toasted sesame seeds
- 2 tbsp olive oil extra virgin
- 1 clove garlic
- 1 tsp lemon juice
- 19 oz chickpeas canned, drained and rinsed
- 1/4 cup olive oil extra virgin
- 1 tsp salt
- 2 tbsp water
- To make the tahini sauce, put the toasted sesame seeds into a food processor with 2 tablespoons of olive oil, garlic, and lemon juice.
- Process until the mixture becomes a paste. You may have to scrape down the sides of the mixer a repeat this process a few times before it starts to form a paste. Don't worry if the paste is not completely smooth. It will continue to smooth out as you add the chickpeas.
- Rinse and drain the chickpeas and add to the tahini mixture in the food processor. Add the remaining 1/4 cup of olive oil and salt. Blend until smooth.
- The mixture will have a dry texture. Add water and mix again. The water will give the hummus mixture a soft, fluffy texture.