Hummus is made from cooked and mashed chickpeas (garbanzo beans), blended with tahini (a paste made from ground sesame seeds), olive oil, lemon juice, garlic, and various seasonings. The exact ingredients and proportions can vary based on regional and personal preferences.

While hummus has deep roots in the Middle East, with its origins dating back centuries. It is believed to have originated in ancient Egypt or the Levant region (which includes modern-day countries like Syria, Lebanon, Jordan, and Israel).

It has a creamy and velvety texture, often described as nutty and slightly tangy due to the tahini and lemon juice. It has a savory and earthy flavor, enhanced by ingredients like garlic and cumin.

It is commonly served with pita bread, flatbreads, or fresh vegetables. It’s also used as a sandwich or wrap filling and pairs well with grilled meats or as a topping for dishes like falafel and shawarma.

Hummus has its own health benefits because chickpeas are an excellent source of plant-based protein and fiber. The tahini in hummus provides healthy fats, while the garlic and lemon juice offer potential health benefits as well. It’s a vegan and gluten-free option, making it suitable for a variety of dietary preferences.

Here’s how you make it.

INGREDIENTS

1 cup dried chickpeas (garbanzo beans)

1 teaspoon baking soda

3 cloves of garlic, peeled

1/2 cup tahini (sesame paste)

1 tablespoon fresh lemon juice (from about 1-2 lemons)

1 teaspoon ground cumin

Lemon salt to taste

3 tablespoons extra-virgin olive oil, plus more for drizzling

2-3 tablespoons ice water

Optional garnishes: paprika, minced fresh parsley, or extra chickpeas

DIRECTIONS

Start by soaking the dried chickpeas. Place them in a large bowl and cover with water, adding the baking soda. Allow them to soak overnight. The chickpeas will double in size, so make sure there is enough water to cover them.

The next day, drain and don’t rinse the chickpeas. Place them in a large pot and cover with about 2 inches of water. Bring to a boil, then reduce the heat to a simmer. Cook for about 45 minutes or until they are very tender. Skim off any foam that forms on the surface. It’s important to cook the chickpeas until they are soft but not falling apart.

Drain the cooked chickpeas and let them cool slightly.

In a food processor, combine the cooked chickpeas, garlic, tahini, lemon juice, cumin, and a pinch of sea salt. Process until the mixture is well combined.

With the food processor running, slowly drizzle in the olive oil and 2-3 tablespoons of ice water, one at a time. Continue to process until the hummus is smooth and creamy. You can adjust the consistency by adding more water if needed.

Taste the hummus and adjust the seasoning with more lemon salt, lemon juice, or cumin to your preference.

To serve, transfer the hummus to a serving dish, drizzle with extra olive oil, and garnish with a sprinkle of paprika, fresh parsley, or a few whole chickpeas.

Serve with pita bread, fresh vegetables, or your choice of dippers.