Classic homemade hummus

This blog first appeared in A Life Delicious.

Please do not be intimidated at the thought of making your own hummus. It is so simple that you’ll wonder why you have never made it until now. All you need is a handful of ingredients and a food processor. Also, based upon the time you have, you can either remove the skins or not.

First things first though. What exactly is hummus? Hummus is a Middle Eastern dip or spread and is made up of garbanzo beans, tahini, lemon juice, garlic and sea salt.

Of course, everyone loves to put their own personal spin on this recipe, so feel free to add whatever spices you want.

So, here is my take on this classic dish. I have listed some good pointers below, which will help give you the creamiest and most velvety texture.

Here Are My Quick & Easy Tips For Executing The Best Classic Homemade Hummus:

• Tahini (sesame paste) – Make sure to find a good quality tahini brand that only uses one ingredient – sesame seeds. Tahini will make the texture of the hummus smooth and it adds flavor. Hint: make sure to shake or stir it very well. (If you can’t find tahini, you can use olive oil in its place). I love the Mighty Sesame Co. brand.
• Fresh Lemon Juice – There is no substitution here. Since there are only a handful of ingredients for this recipe, we need to use the best and freshest.
• Garlic – For this recipe, please use fresh garlic for the best flavor. The garlic in the jar just won’t give the same great taste. Heads up: if your garlic bulb is dry and comes apart easily that means it’s not fresh, and you need to buy another one.
• Cold Water – This ingredient is crucial in making a creamy and fluffy hummus. It is a must! So either use really cold water, or add some ice cubes to your water. (I use approximately four tablespoons here, but you may need more).
• Preparation – If making for a group, maybe remove the skins first. However, if it’s just a snack or appetizer for your home, feel free to leave the skins on. (Removing the skins just yields to an even more smooth texture).
• Blend Time – The longer you blend the smoother the consistency will be.
• Olive Oil – Right before serving, drizzle some extra virgin olive oil on top of the finished hummus.
• Leftovers – Store in an airtight container in the refrigerator for up to a week, or you can freeze it as well. Just make sure you leave enough room in the container, because the contents will expand. Frozen hummus will last up to 3 months.

Things That Go Well With Hummus:

• Homemade naan or pita bread
• Crackers
• Sandwiches
• Wraps
• Salads
• FYI – Did you know, you can even use hummus in place of mayonnaise or mustard as well as in deviled eggs?
• If you are looking for recipes to pair with this hummus, please give these a try: Mediterranean Chicken Hummus Bowls, Chicken & Veggie Pesto Stackers, and Roasted-Garlic Hummus & Avocado Toast.