Hummus is more than just a dip—it’s a delicious and versatile dish rooted in Middle Eastern tradition.

Made from chickpeas, tahini (sesame seed paste), olive oil, lemon juice, and garlic, it’s not only flavorful but also packed with nutrition.

Rich in protein, fiber, and healthy fats, hummus is a great option for those looking to enjoy a plant-based, wholesome snack.

Beyond its traditional role as a dip for pita bread or veggies, hummus can be used in a variety of creative ways.

Spread it on sandwiches, use it as a base for salad dressings, or pair it with grilled meats for added texture and flavor.

With its creamy consistency and savory taste, it adds a perfect balance of richness and freshness to any meal.

Whether you’re a hummus purist or enjoy experimenting with different flavors like roasted red pepper or avocado hummus, there’s no wrong way to enjoy this ancient dish.

Its simplicity, versatility, and health benefits make hummus a staple in kitchens worldwi

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Ingredients

1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed

¼ cup fresh lemon juice (1 large lemon)

¼ cup tahini

1 small garlic clove, minced

2 tablespoons olive oil, plus extra for serving

½ teaspoon ground cumin

Salt to taste (start with ½ teaspoon)

2 to 3 tablespoons of the chickpea liquid

Paprika and extra olive oil for garnish (optional)

Directions

Drain and rinse the canned chickpeas.

To make the hummus smoother, you can remove the skins by rubbing the chickpeas in a clean towel or soaking them briefly in warm water.

Blend tahini and lemon juice.

In a food processor, combine the tahini and lemon juice. Process for 1 minute, then scrape the sides and process for another 30 seconds.

This step helps whip the tahini, making the hummus smoother and creamier.

Add the minced garlic, ground cumin, and salt. Process for another 30 seconds, scraping the sides as necessary.

Add half of the chickpeas to the food processor and process for 1 minute. Then, add the remaining chickpeas and process until smooth, about 1 to 2 more minutes.

With the food processor running, slowly add 2 to 3 tablespoons of chickpea liquid until the hummus reaches your desired consistency.

Taste and adjust seasonings if necessary. For more tang, add more lemon juice. For more creaminess, add a little more tahini or olive oil.

Transfer the hummus to a serving dish, drizzle with extra olive oil, and sprinkle with paprika if desired.

Enjoy your homemade hummus with pita,

vegetables, or as a spread!