If you are a fan of Middle Eastern cuisine, I think you would be familiar with this hummus recipe. Though I have heard of it a lot, I haven’t gotten an opportunity to try some. It was not until recently that I came across this surprisingly tasty dip in a Greek restaurant. That was when I became an instant hummus fan.
What Is Hummus?
Hummus is a dip or a paste that consists of chickpeas, tahini – or sesame seed paste, extra-virgin olive oil, lemon juice, and garlic. It is made by simply blending all of its ingredients in a food processor until smooth.
The dish originated in the Middle East, which is why it is widely popular in Mediterranean and Middle Eastern cuisine. The earliest record hummus traces back to the 13th century in Egypt where it was made with cold chickpea purée, vinegar, lemon, oil, spices, and herbs, but without the sesame seed paste.
There was another dish that called for cold chickpea purée, vinegar (instead of lemon), tahini, oil, herbs, spices, and nuts – but did not have any garlic in it. So as we can see, the basic ingredients of hummus have not changed in centuries, making it one of the most ancient dips or recipes known to mankind.
Nowadays hummus can easily be found in most grocery stores across North America and Europe and is gradually spreading its fame all over world.
Hummus: Is It Good Or Bad For You?
The answer is: Yes, it is good for you!
Let’s look into its ingredients and find out why.
First of all, it wouldn’t be hummus without chickpeas. In case you didn’t know, chickpeas are loaded with vitamins and minerals. In addition to that, they also contain a great amount of protein and fiber, which means they can slow down digestion thus giving you a feeling of fullness.
Hummus is high in good fat as well, thanks to the olive oil and sesame seeds in tahini. Sesame seeds can also help reduce heart disease as it contains a high level of magnesium, which helps control blood pressure and cholesterol.
I could go on and on about all the health benefits of hummus all day long, but that might bore you out. Just check out this article about why hummus is healthy later if you want to know more.
What Do You Eat Hummus With?
The most common way to eat hummus is to use it as a dip. It goes well with pretty much every food.
Take all kinds of veggies for example: Carrots, celeries, bell peppers, broccoli, cucumbers, tomatoes, sugar snap peas. You name it, you dip it! And if it can make vegetables more appetizing, it can surely enhance the flavor of meat.
Looking for something more unconventional? Try dipping crackers or chips in it and let me know how it turns out for ya. 😉
Hummus can be used as a spread, too. Smear it on toasted bread, hamburger buns, bagels, tortillas, pita or even naan. Add in some meat and veg and you’ll have a sandwich. It’s like putting on mayonnaise, but better.
There are a few other unconventional ways to create amazing food with hummus. I’m thinking pasta and hummus. Sounds interesting, isn’t it? I guess it would be like pesto pasta, but less herby and more nutty. Or how about hummus deviled eggs? Hummus mashed potato! But seriously though, nothing can beat hummus and falafel. They are, without a doubt, a match made in heaven. They’re both delicious and easy to make. Don’t believe me? Check out my ultimate falafel recipe and see for yourself!
Homemade Hummus Recipe
- 1 can chickpeas about 1 1/2 cups
- 1/4 cup tahini well-stirred
- 1/2 tsp ground cumin
- 1 garlic clove minced
- 2 tbsp extra-virgin olive oil plus extra to garnish
- 2 to 3 tsp water
- 1/4 cup freshly-squeezed lemon juice
- Salt to taste
- A pinch of paprika to garnish
- In a food processor, add tahini and lemon juice. Blitz for a minute. Use a spatula and scrape the sides and let it process for another 30 seconds.
- Add extra-virgin olive oil, cumin, garlic, and salt to the tahini mixture. Blend it for 30 seconds, scrape the bowl and blend again for 30 seconds or until everything is mixed
- Open the can of chickpeas, drain and rinse them thoroughly. Add half of them to the tahini mixture and blend for 1 minute. Scrape the bowl, add in the remaining half of the chickpeas and blend again until roughly smooth.
- The hummus should be slightly thick and/or have some tiny pieces of chickpea that weren’t blended in. If so, add 2-3 tbsp of water in the food processor, one at a time, while keeping it running. Let it blend until you’ve reached your desired consistency.
- Have a taste to check for salt and adjust if needed. To serve, place hummus in a bowl or a deep dish, drizzle some olive oil and sprinkle some paprika over it.