Mayo spreading a little thin? Or is your buttered bread just not cutting it? Well then look no further — hummus will get you out of your condiment rut. Hummus is a dip or spread that is made from chickpeas and can be a healthy addition to your diet. Chickpeas are a good source of fiber and protein, and contain “good,” heart-healthy fats. Hummus can be bought in the store, but it can also be easily made at home and has many uses beyond pita chips. Use these eight recipes to discover just a few of the many uses hummus has in the kitchen.
1. Basic hummus
When you set out to make your own hummus, you need to decide if you are going to use a recipe that calls for tahini or not. Tahini is a paste made from ground sesame seeds. Inspired Taste explains that it gives a zest to hummus that some people like and others do not. The second division occurs over the chickpeas. Pinch of Yum (where the tahini-less recipe below comes from) believes that peeling the skins off the chickpeas will exponentially improve the texture, but others aren’t sold that this makes a huge difference.
- 2 cans chickpeas
- 1 clove garlic
- 2-3 tablespoons olive oil
- up to ½ cup water
- ½ teaspoon salt
Directions: Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.
Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender. Once the mixture is going, you can stream in a little bit more olive oil to help achieve a super creamy texture. Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!