It’s time to ditch store-bought hummus and make your own.
Making this super simple dish at home means experiencing vibrant flavor unmatched by store-bought versions.
Honestly, what dish doesn’t taste better when it’s homemade?
 
A Rich History: Hummus Through the Ages
Hummus is a simple dish with a rich history.
Hummus, which means “chickpea” in Arabic, originated in the Middle East, and has been a dietary staple in countries like Lebanon, Israel, and Syria for generations.
The first recorded recipe dates back to the 13th century in Cairo, Egypt, in a cookbook whose title translates to “The Description of Familiar Food”.
The original recipe featured mashed chickpeas and tahini, a sesame seed paste, and pickled lemons. Unlike our modern recipe, it didn’t use garlic or olive oil.
Overtime, garlic and olive oil were introduced into the recipe. These two ingredients are now considered essential in modern hummus.
Today, this beloved dish is celebrated worldwide with unique and delicious adaptations: beet, roasted red pepper, sun-dried tomato, pumpkin, and even roasted carrot hummus.
 
Health Benefits of Hummus
Homemade hummus is packed with nutrients.
Chickpeas are rich in protein, fiber, and essential vitamins and minerals.
Tahini provides healthy fats along with anti-microbial and anti-inflammatory properties.
Garlic, my favorite vegetable, is also naturally anti-microbial, is an anti-inflammatory, has antioxidant properties, and can boost your digestive health with its healthy gut microbes.
Together with lemon juice, and olive oil, these ingredients create a nutrient dense, delicious dip that is super easy to make.
 
Tips for the Perfect Hummus
1. Start with dried chick peas. The ultimate secret to achieving a smooth and creamy hummus is to soak dried chick peas and cook them until they easily crush.  Yes, you can use canned chick peas, but they don’t crush easily and the resulting texture will be grainy.
2. Use baking soda in the soaking and cooking water. Baking soda increases the pH of the soaking and cooking water, making it more alkaline. This in turn breaks down the pectin and other polysaccharides which leads to softer chickpeas.
3. Blend the chickpeas with ice water. The addition of ice water emulsifies the hummus.
 
Sure, sure. You can buy hummus at the store.
But nothing compares to the flavor and texture of homemade free from preservatives and unnecessary additives.
Plus the satisfaction of crafting something so simple and delicious from scratch is unmatched.
Make it today and enjoy it at the table with your friends and family.
Looking for another chickpea recipe. Try this one.
Fried Chickpeas with Turmeric

 
To make pita chips with your hummus follow the instructions in this Greek Nachos recipe.