Herb Hummus - the perfect recipe (2024)

FAQs

What is the primary ingredient in hummus answer? ›

Chickpeas, hummus's main ingredient, give you protein, good-for-you carbs, and fiber. Like other members of the legume family, they routinely top lists of the world's healthiest foods.

If your hummus is the right consistency or thickness but it tastes dry and pasty, it might be lacking a bit of oil. This recipe relies on the tahini to give it creaminess as I don't find olive oil makes enough of a difference to warrant the extra calories.

Answer Chickpeas

Chickpeas are a key ingredient in making hummus.

What makes hummus to taste so good? The chickpeas also known as garbanzo beans whip up smooth and tasty. The tahini has a nutty sesame flavor. The lemon juice gives a tangy zest.

Israeli hummus is revered for its smooth and creamy consistency, often achieved by a generous addition of tahini, a paste made from ground sesame seeds. Tahini adds a rich, nutty flavor that perfectly balances the earthy taste of chickpeas.

Add Some Nice Spice

Spices like paprika, cayenne pepper and sumac all lend a marvelous layer of nuance to a classic hummus dip. Seasoning your hummus with spices is perfect when you want to supercharge your hummus dishes with flavor. This trick also works with making canned soup taste better.

In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za'atar. Hummus can be refrigerated in an airtight container for up to one week.

The best hummus is lusciously creamy, yet somehow light and fluffy. It's beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It's nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.

Hummus (/ˈhʊməs/, /ˈhʌməs/; Arabic: حُمُّص ḥummuṣ, "chickpeas"), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.

What bacteria grows on hummus? ›

Hummus is very nutritious, but has a high water activity that supports the growth of several microorganisms, including spoilage microorganisms like Listeria monocytogenes, Salmonella, and Escherichia coli [6]. In addition, it is susceptible to microbial cross-contamination during preparation and post-processing [3].

From 2002 to 2017, there have been 17 human foodborne illness outbreaks associated with hummus in the U.S., resulting in a combined 1105 illnesses, 64 hospitalizations, and 4 deaths [1]. All four of the deaths reported were due to two outbreaks of listeriosis in 2013.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

While hummus is a very healthy snack option, it should not be consumed in large quantities.

Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought brands generally lasts 6-7 days after opening. These estimates assume that it maintains a refrigerated temperature; as we mentioned already, the shelf life of hummus is diminished greatly if it does not remain chilled.

What's in Hummus: Traditional Middle Eastern humus is made from cooked garbanzo beans, tahini, extra virgin olive oil, garlic, lemon juice and salt.

Ingredients: ​cooked chickpeas (chickpeas, water), water, tahini (ground sesame), canola oil, natural flavors, sea salt, dried roasted garlic, citric acid, spice.

The earliest known recipe for hummus dates back to 13th-century Egypt and was made with chickpeas, vinegar, and pickled lemons. However, other early versions of the dish were made with ingredients such as lentils, fava beans, and tahini (a paste made from sesame seeds).

Hummus is another story: It contains tahini, a paste made of finely ground sesame seeds. The hulls of the sesame seeds no longer encase the storage proteins, which can therefore trigger a sesame allergy.