This Creamy Hummus will become your go-to recipe for sure! This makes about 4 cups of hummus so you may want to make a couple of different variations.Take Me to the Recipe!
I love hummus and have been making it for years. Many recipes start with blending the chickpeas and adding a bit of olive oil and maybe some lemon and/or garlic.
The secret to the creaminess of this recipe is the tahini. Tahini is a paste made from sesame seeds. Look for one that is 100% sesame seeds – one ingredient. I used Al-Rabih brand that I found at Food Basics.
The consistency is similar to peanut butter -maybe not quite so stick-to-the-roof-of-your-mouth. It will separate into past and oil, like natural peanut butter. Just stir it back to an even consistency.
Apart from that this is really about blending canned chickpeas, tahini paste, a bit of olive oil and your flavourings in a powerful blender. I made the basic hummus and then divided it in half – about 2 cups + 2 cups. Then I added the different seasonings.
My guests were raving about the hummus- especially with a bit of Dhukka on the side. I served up a platter of this Fast, Easy Flat Bread. Dhukka is an Egyptian spice mix with hazelnut or almond, sesame, cumin and other things. You can buy it in reasonable size packet at any store specializing in Middle Eastern products.
I got mine at Kishki World Foods in Kitchener. I spend more than an hour poking around all the interesting spices and juices. This is also where I first found pomegranate molasses, although I find it now in many different grocery chains. Be sure to check out Za’atar spice if you are in a Middle Eastern grocery store.
One of the treats at Kishki World Foods is the fresh bread section- Lebanese flat breads, Syrian bread and an amazingly huge round Afghan flat bread. You may want to pick up an intersting bread to use with your hummus.
You can mix up the hummus seasonings to anything that suits your fancy. It really is something of a blank canvas!
The first variation shows no cooking time if you choose to use fresh garlic cloves and spices.
I chose to season one with caramalized onions because I love them and as you may know I tend to have some in the freezer at any given time. I added a touch of cayenne pepper to spice it up. It will take about 20 minutes to caramelize the onions if you are making them specifically for this recipe.
The other I made a classic lemon, garlic flavour using roasted garlic to give a soft, sweet garlic element. Roasting a bulb of garlic will take 45-60 minutes if you are making it specifically for this recipe.
By the way… this hummus keeps well for a day or two in the fridge -so -MAKE AHEAD! It is also freezer friendly! I have frozen it many times. It may lose a bit of zing on thawing but you can remix it with a bit of fresh lemon juice and/or olive oil.
However you choose to serve it – enjoy!