May We Recommend: Homemade Hummus | The Jewish Week | Food & Wine

May We Recommend: Homemade Hummus

Hummus (Ronnie Fein)

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I would bet that the most popular hors d’oeuvre is hummus. Have you noticed that supermarket refrigerator shelves are stocked with dozens of brands and myriad of flavors, from classic to seasoned to nonsensical?

I’ve tasted most of them over the years and, in a pinch, will buy some.

But mostly, I make it at home, because it’s fresher, it’s incredibly easy to prepare, I can season it the way we like it, and make it smooth or chunky depending on our mood.

The recipe below is what I call Hummus 101. Basic. The instructions are simple: puree all the ingredients together (food processor, blender, or stick blender is a must). You can use canned chickpeas or dried (pre-cook them to tenderness).

But here are a few suggestions on what you can add:

  • More tahini (up to ½ cup)
  • More lemon juice (up to ½ cup) or lime juice
  • Spices such as za’atar, sumac, cayenne pepper, cumin, paprika
  • Fresh herbs such as parsley, thyme, mint, or coriander
  • Seasonings such as fresh chili pepper, pine nuts, roasted bell peppers, sweet potatoes, cooked vegetables such as beets or carrots
  • More garlic, scallions, shallots

Instead of garnishing with the olive oil and chick peas, include them in the preparation and garnish with such ingredients as: roasted/sundried tomatoes, toasted bell pepper, toasted pine nuts, chopped fresh herbs, za’atar, seeds (sesame, caraway, sunflower), chopped peanuts, chopped chili peppers, and so on.

Of course there are all sorts of modern hummus variations made with ingredients such as black beans, edamame, peas or avocado instead of or in addition to chickpeas, but that’s a whole other story for a whole other day.

Basic Hummus Recipe


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