Making creamy hummus at home tastes so much better than any prepared hummus available in the grocery stores. With a whirl of my food processor, some canned chickpeas (garbanzo beans), and a few pantry items, I can have hummus that’s fresh, lemony, buttery smooth, and delicious, any time I want it.
Making hummus lets me decide the amount of lemon juice, salt, tahini (sesame paste), or garlic to add. I love adjusting the flavor by tweaking these ingredients to my family’s taste. By slowly adding the ice water near the end of processing, I can also control the thickness.
Using dried chickpeas, soaking them overnight, and then cooking them the following day is another alternative to using canned or if I forgot to soak, I’ll use my Pressure Cooker Chickpeas recipe that’s ready in 45 minutes. Both the dried and canned preparations are wonderful, with only a slight difference in taste between the two.
I enjoy serving hummus with homemade pita bread, turnip pickles, green olives, and vermicelli rice to go alongside our grilled meat for dinner, but it’s equally good with toasted pita, crackers, fresh vegetables or even used as a spread.