Hummus became so popular for several good reasons: it’s delicious, easy to make, and healthy. Dips are often loaded with oil, salt, or sugar to be flavorful, but hummus achieves this without any sugar and keeping oil and salt at low levels. Plus, it is quite versatile and can easily be adapted to your preferences.
Once you have prepared your hummus and transferred it to a bowl for presentation, have fun with the toppings! Probably the least negotiable is olive oil, since it really helps to round up the hummus, but even this is not mandatory. There’s a wide range of options, with nuts and herbs being among the most popular options. Or, if you are serving it to someone who may not have tried hummus before, you may add some chickpeas to emphasize them as main ingredient. Pomegranate also works great, as it adds a bit of sweetness and tartness.
Spices and seeds also work great as toppings, such as smoked paprika, cayenne pepper, and pumpkin or sesame seeds. Make your hummus yours! This is one of those recipes that lend themselves as small canvas for creativity.
Remember to prepare one or more options for dipping in the hummus. We recently found some sea salt crackers that work perfectly with hummus, but carrot and celery sticks are very popular. Tortilla chips, bread, flatbread, cucumber… Go for whatever you like 🙂
And finally, don’t forget that hummus works wonderfully in wraps and pitas. We love to use it when we make falafel, as it adds a delicious creaminess to our wraps.
Hummus
Ingredients
- 2 cans chickpeas Save the brine of 1 can.
- 3 tbsp tahini
- 1 ½ tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic
- ½ pomegranate
- salt
Instructions
- Drain the chickpeas and set aside the brine from one can. Add the chickpeas, tahini, garlic, lemon juice, 4 tbsp of chickpea brine and 1 tbsp of olive oil to a food processor bowl or a simple bowl if you are using a hand blender.
- Blend the mixture until it becomes smooth. If you feel that the hummus is too dry or too thick, add more chickpea brine and blend the mixture again.
- Transfer the hummus to a serving bowl and drizzle 1 tbsp of olive oil on top. Take the pomegranate seeds and springle them on top of the hummus. Serve with crackers, carrots, celery or other vegetables.
Notes
- You can safely store hummus in an airtight container in the fridge for up to one week.