Name: Everything You Need To Know About Hummus
Cuisine: International
Ingredients: This super-versatile dip is ridiculously easy to make at home-and easy to customize with your favorite flavors, too.; By Genevieve Ko; hummus; W hen someone says cooking something from scratch is as easy as buying it ready-made, it's usually just not true. But hummus comes really close. You throw everything in a food processor, flip the switch, and it's pretty much done. D.I.Y. hummus takes a minute, maybe two, and tastes way fresher than the supermarket version.; The best part of whipping up a batch from scratch? You can customize it to suit your taste: a little more lemon if you like it bright, more oil or tahini for a richer dip, pureed until silky smooth or kept a little chunky.; And once you've perfected the basic lemon-tahini version, you can branch out: Blend in sriracha, and cayenne for an extra-spicy version, or roasted eggplant and smoked paprika for an earthy take on the classic. Kick up the color by blending in peppadew peppers or roasted beets, make an uber-tangy hummus with pickles, dill, and scallions, or add marinated artichokes, parsley, and mint for a whole new take on artichoke dip. All it takes is one bowl and the push of a button. As simple as store-bought? Maybe not. But with just five minutes from can to bowl, who cares?; Keys to Success:; START WITH TASTY INGREDIENTS; If you're using canned chickpeas, choose a brand that's good enough to eat on its own. Sniff your tahini before adding it. Sesame seeds go rancid quickly, so make sure your tahini smells and tastes fresh.; NAIL THE SEASONING; To get the salt level just right, taste the hummus with whatever you plan on dipping in it-for example, you won't need as much salt with salted pita chips.; PLAN AHEAD; Hummus can be made up to 1 week ahead and stored in an airtight container in the refrigerator.

Ingredients

This super-versatile dip is ridiculously easy to make at home-and easy to customize with your favorite flavors, too.

By Genevieve Ko

hummus

W hen someone says cooking something from scratch is as easy as buying it ready-made, it's usually just not true. But hummus comes really close. You throw everything in a food processor, flip the switch, and it's pretty much done. D.I.Y. hummus takes a minute, maybe two, and tastes way fresher than the supermarket version.

The best part of whipping up a batch from scratch? You can customize it to suit your taste: a little more lemon if you like it bright, more oil or tahini for a richer dip, pureed until silky smooth or kept a little chunky.

And once you've perfected the basic lemon-tahini version, you can branch out: Blend in sriracha, and cayenne for an extra-spicy version, or roasted eggplant and smoked paprika for an earthy take on the classic. Kick up the color by blending in peppadew peppers or roasted beets, make an uber-tangy hummus with pickles, dill, and scallions, or add marinated artichokes, parsley, and mint for a whole new take on artichoke dip. All it takes is one bowl and the push of a button. As simple as store-bought? Maybe not. But with just five minutes from can to bowl, who cares?

Everything You Need To Know About Hummus

Ingredients

Method

Sources

Complete your Everything You Need To Know About Hummus kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Everything You Need To Know About Hummus