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Easy Original Hummus

I have a problem with commercial hummus: the price tag.

Depending on the brand and flavor you get, you pay $2 to $4 for a 10-ounce container in the supermarket. For something as basic as hummus, that seems like a rip off! A can of chickpeas for half the price gives you a similar amount, or even more, of hummus. Even better, if you start with dry chickpeas, which I bought for 89 cents for a 4×8 inch bag, the savings can be huge. I don’t think anyone minds that!

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This is my family’s hummus recipe. To make hummus from scratch, minor planning is needed. One day before you plan on making it–or the night before–soak the dry beans in a generous amount of water. Keep checking them because they absorb the water and you might need to add more. As a rule of thumb, the longer they soak, the less time it takes to cook them.

After being soaked for 12 to 24 hours, discard the water, rinse, and place in a saucepan. Add fresh water and boil for 15-30 minutes, until soft but not mushy.

At this point, you can use as much chickpeas as you want to make hummus, and, since you will have a lot of them, portion and freeze the rest in freezer bags. You’ve already more than tripled your savings.

In this recipe, I used 4 cups of chickpeas and stored 2 cups in my freezer. You can make less and adjust the ingredients accordingly.

Two cups of chickpeas going to my freezer. Six cups total of chickpeas, about 6 cans= 89 cents!

Ingredients:

  • 4 cups cooked chickpeas, reserve the water used for boiling
  • 2 fresh garlic cloves, minced with mortar and pestle
  • 4 tbsp lemon juice (about one lemon)
  • 3 tbsp tahini sauce
  • 1/2 tsp salt (or to taste)
  • 2 tbsp olive oil
  • Optional spices and seasonings

Place all ingredients in a blender, and blend until smooth. Add as much water as necessary, 1/2 to one cup, that was used to cook the chickpeas. The secret to a smooth hummus is adding the right amount of water. A good blender helps too!

At this point, you can add any extras you like, such as roasted peppers or pine nuts. I prefer my hummus plain. For extra spices or seasonings, I like to serve hummus sprinkled with cumin and paprika, and drizzled with olive oil. Another option I learned from my husband’s family is zaa’tar, which is a Palestinian/ Arabic spice mix made of thyme, sesame seeds, and sumac. You can also garnish it with finely chopped parsley, pine nuts, and/or few whole chickpeas.

hummus sprinkled with cumin and paprika–looks good in red!
Zaa’tar: Palestinian/Arabic spice mix

Before I forget, if you’re looking for a healthy breakfast, consider hummus. It’s actually a breakfast food in the Middle East. Add few slices of cucumbers and tomatoes, and serve with warm whole wheat pita bread. Use it instead of mayo for sandwiches or a side with grilled kabobs. Try heating hummus a little too. It’s good warm.

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8 thoughts on “Easy Original Hummus”

  1. My beef about hummos in the stores is the taste! Actually I have never tried it I refuse to!
    Great, I am glad to see you are sticking to the traditional hummos and do not add things like dry coriander to it !

    1. Nour El-Zibdeh, RD

      I agree. I don’t think coriander works… I think both it and hummus have strong flavors … I love how much Lebanese Taverna–fancy Lebanese restaurant– charges for hummus 😉 insane!

  2. This is great! Thanks for sharing. Do you also make homemade falafel? 🙂
    I would love a recipe if you do!

    1. Thanks Dawla. I don’t have a falafel recipe handy. I’ve tried the boxes with ready falafel mixes but they’re nothing close to delicious 🙁

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