This ubiquitous Middle Eastern spread made with chickpeas, tahini, olive oil, and lemon juice has gotten so mainstream now that I even see tubs of pre-made hummus in gas station convenience stores. But those little tubs are pricey, especially when you're feeding a large family and you're buying hummus with "gourmet" ingredients. Also, some of them have preservatives and other nasty things in them. Fresh, homemade hummus is so easy to make, I'll show you how. Plus, it tastes better, is economical, and you know exactly what is going into it.
What You Need
1 15-oz can of chickpeas, drained
1/2 of a fresh lemon, juiced
1 small clove of garlic, minced finely
2 tbsp. olive oil
3 tbsp. tahini. Note: if you don't want to buy premade tahini, here is an easy tutorial on how to make your own tahini.
1/2 teaspoon salt
1/2 teaspoon finely ground black pepper
1 teaspoon sumac
A food processor or blender
1. Combine all ingredients except the sumac.
2. Blend until smooth. If it is a little dry, just add a little more lemon juice or olive oil, a teaspoon at a time, until you have the desired consistency. Add more salt and pepper if you like.
3. Scrape out the hummus in a serving bowl and sprinkle the sumac on top.
4. Serve with raw veggies, or spread on some pita bread.
Other Hummus Variations:
• Try drizzling a little pomegranate molasses on top.
• Add two to three tablespoons of harissa for a little kick.
• Blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, and garlic for a roasted vegetable hummus.
• For olive hummus, fold in 3/4 cup of chopped green or black olives.
• Nutty hummus is good! Try adding some lightly toasted walnuts or pine nuts.
• For a lemony hummus, add 1/4 cup of chopped preserved lemons.
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(Images: Kathryn Hill)