It’s true that you can easily find commercially prepared hummus in most supermarkets, but a batch of homemade has a much fresher flavor and you can add and adjust ingredients to best suit your personal taste.
What is hummus made with?
Originating in the Middle East, hummus is a thick dip made from a puréed combination of:
- Chickpeas: Also known as garbanzo beans, chickpeas are round, firm-textured legumes with a mild, nutty flavor. They are a popular ingredient in Middle Eastern cuisine and are available canned and dried. This recipe uses low-sodium canned chickpeas, rinsed to reduce the sodium further.
- Tahini: Tahini is a paste made from ground sesame seeds. Many supermarkets carry it in the kosher foods aisle, but if you can’t find it you can substitute 3 tablespoons of natural (no sugar added) peanut or almond butter combined with 1 tablespoon of sesame oil.
- Lemon: Fresh-squeezed lemon juice is an important ingredient. It adds a fresh tangy flavor and its acidity balances the richness of the sesame paste. We also like to add lemon zest to our hummus for some extra citrus punch.
- Olive oil: A drizzle of olive oil lends adds a little creamy smoothness. It can be blended into the hummus during preparation or drizzled on top and stirred in when serving.
Our recipe blends a whole head of roasted garlic into the ingredients above. Serve with warm, oven-toasted pita chips or raw veggies like carrots, celery, cucumbers, and cauliflower. Instructions for making both the roasted garlic and the pita chips are in the recipe notes.
More dip recipes:
Roasted Garlic Hummus
- 1 can, 15-ounce low-sodium chickpeas, drained
- 1/4 cup tahini
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- 1 head roasted garlic, instructions in notes
- Salt and freshly ground black pepper
- Oven-toasted pita chips, crackers, or breadsticks (see below)
- Place the chickpeas, tahini, olive oil, lemon juice, and lemon zest in the work bowl of a food processor. Add the roasted garlic and pulse to blend.
- Season to taste with salt (start with a scant 1/2 teaspoon) and a few grinds of black pepper.
- Process until the hummus is smooth and creamy. You may need to add 2 or 3 tablespoons of water while the processor is running to achieve the right consistency.
- Serve with oven-toasted pita chips.
- Leftover hummus can be refrigerated in an airtight container for up to 3 days. For best flavor, bring cold hummus to room temperature before serving.