If you’re a fan of Middle Eastern cuisine, you should be familiar with this hummus recipe. If you’re not, let’s find out what it is.
What Is Hummus?
Hummus is a dip made of chickpeas, tahini – or sesame seed paste, extra-virgin olive oil, lemon juice, and garlic. We make hummus by blending all the ingredients in a food processor until we have a smooth paste.
The dish originated in the Middle East, which is why it has a popular place in Mediterranean and Middle Eastern cuisine. The earliest record of 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 also another dish that called for cold chickpea purée, vinegar (instead of lemon), tahini, oil, herbs, spices, and nuts – but it didn’t 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 oldest dips or recipes known to man.
Nowadays you can find hummus in most grocery stores across North America and Europe and is gradually spreading in popularity across the world.
Hummus: Is It Good Or Bad For You?
Yes, it is good for you! Let’s look into the ingredients and find out why.
First, in case you didn’t know, chickpeas are loaded with vitamins and minerals. In addition to that, they also contain plenty of protein and fiber, which means they can slow down digestion making you feel full faster.
Hummus is high in good fat as well, thanks to the olive oil and sesame seeds in tahini. Sesame seeds also contain 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, but that may bore you. Just check out this article about why hummus is healthy later on 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 any food.
Take veggies for example, all kinds of veggies: Carrots, celery, bell peppers, broccoli, cucumbers, tomatoes, sugar snap peas. You name it, you dip it! And if it can make vegetables more appetizing, imagine what it can do to the flavor of meat.
Looking for something more unconventional? Try dipping crackers or chips into it and let me know how it turns out for ya.
Hummus is also good as a spread. Smear it on toasted bread, hamburger buns, bagels, tortillas, pita or even naan. Add some meat and veg and you’ll have a sandwich.
There are a few other unconventional ways to create amazing food with hummus. I’m thinking pasta and hummus. Or how about hummus deviled eggs? Hummus mashed potato!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!
Tricks to Make the Best Hummus
Before showing you how to make hummus, we have several tips on how to make your hummus better.
Add cayenne to kick things up a notch. If you’re serving the hummus to guests, add cayenne on top of your dipping bowl so it looks more appealing.
Fold in Greek yogurt. Although not originally part of the hummus recipes, Greek yogurt can make your dip creamier and tangier. We don’t suggest you do this if sour dips aren’t your favorite.Add coarsely ground chickpeas. A smooth dip is less fun to eat than a dip with bits you can chew. If you agree, chop up some chickpeas with a knife and add them to your dip.
Hummus Recipe
Ingredients
- 1 1/2 cup canned chickpeas
- 1/4 cup tahini paste
- 1/2 tsp ground cumin
- 2 tsp garlic minced
- 1 1/2 tbsp extra-virgin olive oil
- 3 tbsp water
- 3 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp paprika
- 5.3 oz carrot cut into sticks
- 3.5 oz celery cut into sticks
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Instructions
- Put everything (except for the paprika) into a food processor and blitz until it is all combined. Occasionally, scrape down the sides using a spatula to avoid uncrushed bits.
- Serve with carrots and celery sticks.
- Note
- You can store the leftover hummus in an airtight container. It should last for a week in the fridge.
Notes
Nutrition Info
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