Classic Hummus, with variations
What’s a vegan web site without a basic recipe for hummus? Here it is, with a few tasty variations.This classic Middle Eastern dip is best paired with fresh pita bread for scooping it up. It’s also a fantastic snack for kids and a great ingredient for wraps or pita sandwiches. Photo by Theresa Raffetto.
Serves: 8 or more
- One 20-ounce can chickpeas, drained and rinsed
- 1/3 cup tahini (sesame paste)
- 1 to 2 cloves garlic, crushed, optional
- Juice of 1 lemon
- 1 teaspoon ground cumin
- Salt and freshly ground pepper to taste
- Paprika for garnish
Combine all the ingredients except the paprika in a food processor. Add 1/3 cup water and process until smoothly pureed. Transfer to a serving bowl. Sprinkle with paprika. Serve at room temperature.
Variations:
Add a modest amount of any of the following for some fun and flavorful variations. Either chop finely and stir in by hand, or add to the food processor once the hummus is smooth, and pulse on and off a few times to blend in:
- Green or black pitted cured olives
- Wilted spinach
- Fresh dill
- Fresh parsley
- Roasted red bell pepper
- Artichoke hearts
- Toasted pine nuts
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I love hummus, and I always eat it with crackers. What are other ways to eat hummus? I would like to make yummy healthy sandwiches or something with it, but I know it has to be just so for hummus to taste good with it. So please what is your favorite recipe for hummus snacks ?
We love hummus with veggies – sliced cucumbers are great to balance out a spicy hummus dip, but any veggies will do! We put hummus on any kind of bread or wrap, but a crusty bread or a good wrap or corn tortilla are favorites.
I’ve been making this for many years, but rather than prepared beans and tahini I used soaked beans and toasted sesame seeds, blended well with the other ingredients.