The History of Hummus
Hummus dates back to the 12th and 13th century with the Egyptians, Greeks, and other Middle Eastern countries claiming rights to the food’s creation.
Most Google searches about hummus reiterate the fact that the word “hummus” is Arabic for “chickpeas,” the main ingredient of the dish.
What you may not know is that hummus has grown in popularity, especially in the U.S. The most recent statics show that as of 2017, the average American consumes 1.8 pounds of hummus per year. Can you believe it?
I never made hummus before, though I was familiar that it required chickpeas, olive oil, and tahini. I did some research of how other recipes make it.
Hummus is a versatile dish. I saw recipes for avocado hummus, dessert hummus (with Nutella), artichoke hummus, jalapeno hummus, etc.
I decided to make the classic hummus which uses everyday ingredients (plus tahini). I used a can of chickpeas rather than hydrating my own. If you have time to hydrate the beans, then feel free because I’m sure it makes a difference in the texture/taste of the final product!
Homemade Hummus Ingredients
The only ingredient you may not have on hand is tahini. If you haven’t heard of tahini before, it’s a Middle Eastern condiment made from ground sesame.
Since I made vegetarian pitas with roasted cauliflower a few weeks ago, I still had my jar in the fridge. Considering how many meals I used this jar for, I think it was worth the $8-$10.
Once your hummus is made, feel free to add any toppings you like best. Since hummus is a versatile spread/dip, you can tailor it to your preferences. Add more spices, fresh herbs, vegetables, etc.
How to Make Homemade Hummus
It’s easy to impress your friends and family with this dish. Besides peeling the garlic and prepping your pitas, this recipe has you put everything in the food processor and blend it together.
In less than 10 minutes you have a fresh and delicious hummus — better than what you would buy in the store!
Based on how I’ve had hummus in restaurants, I topped mine with more olive oil and fresh parsley.
What can I serve to dip in hummus?
I stuck with the classics for dipping in the hummus. I had leftover pitas so I placed them on a cookie sheet and quickly warmed them in the oven. Then I cut them into decorative pieces which we used to pull apart and scoop the hummus.
The Final Product
Usually I like to wing-it when it comes to recipes. I add more of this or less of that and hope that the final product is perfect.
Luckily, I actually didn’t change this recipe, which was good. At first I thought the one garlic clove wouldn’t be enough. In the end, the flavor was amazing. The measurements added before everything is blended is spot on!
I didn’t add anything else to the hummus once it was blended, aside from decorative toppings like olive oil and fresh parsley.
If you’re not a fan of tahini, I wouldn’t worry. Tahini isn’t a bold flavor as it blends into the garlic, lemon, and chickpeas. Without it though, I think you would noticed and feel that the hummus is “missing something.”
While the garlic flavor is not overpowering, I would say this is a Garlic Hummus. If you don’t like this flavor then you should substitute the garlic for any other ingredient: peppers, tomatoes, spinach, etc.
As I scooped the hummus out of the food processor, I was impressed with how whipped and fluffy it was.
I think refrigerating thickened the hummus. You can always leave it at room temperature or take the chill out in the microwave. Some of the best hummus I’ve had has actually been warm.
Overall, I’m thrilled with how this recipe turned out. Simple fresh ingredients made for a healthy and yummy snack.
Serving this homemade hummus with olives, pickled veggies, chips, or pita chips — makes for an impressive treat.
K. Martinelli Makes Homemade Hummus
Thank You for Watching!
Have you made homemade hummus before? Do you have a favorite recipe or ingredient? Tell me about it in the comments!