Hummus has come a long way from its hippie roots. Touted as one of nature’s more perfect snacks thanks to its high protein content and natural oils, the basic recipe—a puréed mixture of chickpeas/garbanzo beans, tahini, olive oil, and lemon juice—provides opportunity for endless variation.
Whether you scoop it up with pita or spread it on a sandwich, this Mediterranean staple brings savory and satisfying together with endless variety.
Twisting the bean
As with all great recipes, hummus’ superfood status comes from its potential for variation. Think south of the border, and the basic recipe becomes the starting block for a hot and spicy surprise. Turn another corner and hummus is happy to showcase its sweeter side. No matter what you throw at it, the puréed base provides the groundwork for a winning recipe.
Bring some spice to the party
Chef Kelly English of Restaurant Iris in Memphis likes to mix it up with unexpected seasonings. “One of my favorite ways to liven up hummus is to add a little allspice to the party. Growing up in south Louisiana, I was fortunate to have a sizable Lebanese community to influence my young palate, and I fell in love with the flavors and techniques that their cuisine brought to my table. One of the beautiful things about hummus is that it is wonderful in the traditional sense, but it is also a great canvas to explore by adding other flavors.”
Chef English’s recipe, which he created with the home cook in mind, couldn’t be more user-friendly. Simply purée a 16 oz. can of chickpeas with 1/4 cup of its liquid. Add 3-5 tablespoons lemon juice, 1 1/2 tablespoons tahini, two crushed cloves garlic, two teaspoons ground allspice, and kosher salt to taste. Put the peas, their liquid, and the garlic in a food processor and blend until smooth. Add in the remaining ingredients and continue to blend until you reach your favorite texture. When you’re ready to serve, scoop your mixture into a bowl, make a well in the center, and garnish with 1-2 tablespoons of olive oil, a touch more allspice, and some freshly torn cilantro.
Variations on a theme
Feeling like a little kick? A garden-fresh twist? A party on your palate? Try these variations.
For a tart twist, substitute lemon juice for all of your liquids and prepare to pucker.
Red pepper flakes start off modestly, but let the batch sit in the fridge overnight and watch the heat expand.
Grill some red peppers (minus the pith and seeds) in a stovetop grill pan or on an outdoor grill. Once cool, peel off the skins and toss the peeled peppers into the food processor and let the sweet notes arise.
Coat slices of eggplant with olive oil and grill until soft. Once cool, peel off the skins—or leave them on—and add the slices to the food processor.
Plus: One hummus shortcut
Don’t have a food processor? Not to worry. While a countertop Cuisinart makes hummus-making a breeze, you can get the same results with a standard blender. Just remember to work in small batches for the best results.
Take a dip in hummus
By Sarah Reiss
Hummus has come a long way from its hippie roots. Touted as one of nature’s more perfect snacks thanks to its high protein content and natural oils, the basic recipe—a puréed mixture of chickpeas/garbanzo beans, tahini, olive oil, and lemon juice—provides opportunity for endless variation.
Whether you scoop it up with pita or spread it on a sandwich, this Mediterranean staple brings savory and satisfying together with endless variety.
Twisting the bean
As with all great recipes, hummus’ superfood status comes from its potential for variation. Think south of the border, and the basic recipe becomes the starting block for a hot and spicy surprise. Turn another corner and hummus is happy to showcase its sweeter side. No matter what you throw at it, the puréed base provides the groundwork for a winning recipe.
Bring some spice to the party
Chef Kelly English of Restaurant Iris in Memphis likes to mix it up with unexpected seasonings. “One of my favorite ways to liven up hummus is to add a little allspice to the party. Growing up in south Louisiana, I was fortunate to have a sizable Lebanese community to influence my young palate, and I fell in love with the flavors and techniques that their cuisine brought to my table. One of the beautiful things about hummus is that it is wonderful in the traditional sense, but it is also a great canvas to explore by adding other flavors.”
Chef English’s recipe, which he created with the home cook in mind, couldn’t be more user-friendly. Simply purée a 16 oz. can of chickpeas with 1/4 cup of its liquid. Add 3-5 tablespoons lemon juice, 1 1/2 tablespoons tahini, two crushed cloves garlic, two teaspoons ground allspice, and kosher salt to taste. Put the peas, their liquid, and the garlic in a food processor and blend until smooth. Add in the remaining ingredients and continue to blend until you reach your favorite texture. When you’re ready to serve, scoop your mixture into a bowl, make a well in the center, and garnish with 1-2 tablespoons of olive oil, a touch more allspice, and some freshly torn cilantro.
Variations on a theme
Feeling like a little kick? A garden-fresh twist? A party on your palate? Try these variations.
Plus: One hummus shortcut
Don’t have a food processor? Not to worry. While a countertop Cuisinart makes hummus-making a breeze, you can get the same results with a standard blender. Just remember to work in small batches for the best results.