A fantastic hummus recipe is a must-have for anyone! It’s a creamy, earthy, and utterly irresistible dip.
Crafted from chickpeas, tahini, lemon, olive oil, and garlic, this recipe is a dependable pantry staple for those moments when unexpected guests drop by or late-night cravings strike. Its creamy, smooth texture is a world apart from the thick and tangy store-bought hummus you find on the shelves.
When I’m planning gatherings, I like to minimize stress by combining store-bought items with homemade treats for pre-dinner nibble platters. I typically purchase cured meats, olives, and crackers (although my homemade gourmet crackers are highly sought after in my social circles).
However, homemade hummus always falls into the “homemade” category for me. Even though supermarkets offer a variety of great dips these days, hummus is not and will never be one of them. It tends to be overly sour, too thick, and lacks the distinctive creaminess of authentic homemade hummus.
Once you try homemade hummus for the first time, it’s truly a game-changer. I can assure you of that.
And the best part? It’s incredibly easy to make.
I’d like to confess that while I’d love to say I always make hummus using dried chickpeas that I’ve soaked overnight and cooked until they’re perfectly tender, that’s not always the case. The truth is, sometimes I get the craving for hummus, and that means reaching for a can of chickpeas. At best, I might opt to pressure cook the chickpeas, which still involves waiting for an hour, but it’s better than postponing it until tomorrow.
Now, there’s one crucial ingredient you might not have in your pantry at this very moment, but it’s readily available at all major supermarkets here in Australia – tahini.
Tahini is essentially sesame paste, and without it, you can’t quite call it hummus. I’m not saying it won’t taste good, but it just won’t be authentic hummus. The good news is, tahini has a long shelf life, making it an excellent standby for those Friday evenings when the clock strikes 5 pm (or 4 pm?) and you’re ready to kick back with some snacks and a glass of wine… (I just described precisely what I’ll be doing in two hours).
Make sure to use HULLED tahini, not unhulled. Unhulled tahini is made from sesame seeds with their hulls intact, which can make the sauce richer but also more bitter in taste.
How to serve Hummus
Now, when it comes to how and what to serve alongside hummus, let me paint you a picture… I mean, really. If there was ever a way to genuinely look forward to devouring heaps of vegetables, this would be it! A heartfelt thanks to Bon Appétit for the wonderful inspiration.
However, the classic route is always an option – serving hummus with flatbreads or crispy baked store-bought pita bread. I like to cut them into pieces, give them a quick spray of oil, a sprinkle of salt and pepper, and then bake until they turn wonderfully crispy.
If you’re in the mood for a touch of sophistication, consider adding a sprinkle of dukkah (a spice mix with seeds, readily available at supermarkets these days) for an extra layer of flavor and texture.
Using hummus in dishes
Hummus is a favored sauce addition to Middle Eastern wraps, including classics like Shawarma and Doner Kebab. Spread a liberal amount of hummus on flatbreads, then layer on the marinated meats and vibrant salads!
My hummus is crafted to mimic the texture commonly found in the Middle East, which is smoother and less dense than the commercial versions you’ll find in stores. Its consistency resembles a particularly thick ketchup, notably more fluid than what you’d buy off a shelf.
Traditionally in the Middle East, hummus is served spread out on a dish. You can create swirls using the back of a spoon, and then drizzle olive oil over it, which settles beautifully into those grooves. A few reserved chickpeas and a dash of paprika complete the presentation. Do give the traditional Hummus with Spiced Lamb a shot someday – it’s a delightful experience!
A key suggestion is to serve your hummus at room temperature. This simple change elevates the flavor and enhances its creaminess.
Congratulations, you’ve made it to Friday! It’s time to indulge in some well-deserved snacks and perhaps a glass of wine to celebrate the end of the week!