The word hummus comes from the Arabic word for chickpea, known also as the ceci or garbanzo bean. Many cultures in these regions have incorporated the chickpea into their meals. What most of us know as hummus is really called hummus bi tahina, made by pureéing or mashing chickpeas with tahini, olive oil, lemon juice, garlic, herbs and seasoning.
2 cans (15 ounces each) chickpeas, drained and rinsed
1/3 cup fresh or bottled lemon juice
6 to 8 large cloves garlic
3 tablespoons filtered water
2 tablespoons raw tahini
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
In a food processor, combine chickpeas, lemon juice, garlic, water, tahini, olive oil, ground cumin, sea salt, and pepper. Process 1 to 2 minutes until smooth and creamy. Scrape down the sides of the container, add parsley, and process an additional 30 seconds. Taste and add more seasonings or lemon juice to desired taste.
Store in an airtight container in the refrigerator for 5 to 7 days. Serve with pita bread or assorted raw vegetables for a snack or appetizer, or use as a filling for sandwiches, wraps, or hollowed-out or sliced vegetables.
You can vary hummus tremendously by adding additional ingredients and changing the spices and oil. Experiment all you like, or try some of these suggestions:
- Add 1 to 2 tablespoons pureéd sun-dried tomatoes or 1 to 2 roasted red peppers to make a vivid red variation.
- Add a small amount of finely chopped vegetables such as spinach, carrots, peppers, black olives, or green onions.
- Add 1 to 2 tablespoons additional herbs such as dill
, or basil.
- Use roasted garlic instead of fresh, or toasted sesame oil instead of olive oil, to give your hummus a smoky flavor.
- Add 1 to 2 teaspoons chili powder
or curry powder to change the color and give it some spice.