Classic Hummus with Variations from The Simply Kosher Cookbook
When it comes to sandwich spreads, I’m team hummus over mayonnaise all the way. Hummus is super simple to make from scratch, and the homemade version always tastes better than any store-bought container. You can easily create your own flavor variations, too (see Variation Tip). I love this creamy, rich hummus slathered on crunchy toasted bread, or as a dip with sliced carrot or roasted cauliflower—but my favorite way to eat it is on a fresh pita, one big bite at a time.
PAREVE – EASY PREP – VEGAN | MAKES ABOUT 2 CUPS (SERVES 8 TO 10) PREP TIME: 10 MINUTES
2 tablespoons tahini
2 garlic cloves, peeled
Juice of 1 lemon
2 tablespoons cold water
1⁄4 cup olive oil (plus additional for serving)
1⁄4 teaspoon ne sea salt
1⁄2 teaspoon ground cumin
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 teaspoon za’atar spice blend, for serving
1 teaspoon sesame seeds, for serving
1. In the bowl of a food processor, combine the tahini, garlic cloves, lemon juice, water, olive oil, sea salt, and ground cumin; process until smooth.
2. Add the chickpeas and purée until they are completely broken down and the hummus reaches your desired consistency.
3. Serve drizzled with olive oil and sprinkled with the za’atar and sesame seeds.
Variation: You can easily create flavored hummus by adding ingredients to the hummus base—try chopped roasted beets, roasted red peppers, extra garlic cloves, or hot sauce. For spinach- artichoke hummus, add 1⁄4 cup baby spinach leaves and 1⁄4 cup jarred marinated artichokes. Additionally, you can top hummus with savory toppings such as spiced ground beef, thinly sliced grilled chicken, or even Shakshuka.
Per serving: Calories: 182; Total fat: 10g; Total carbs: 18g; Fiber: 5g; Sugar: 3g; Protein: 6g; Sodium: 69mg