How to Make (The Best) Hummus Recipe | From My Bowl (2024)

FAQs

What can I add to hummus to make it better? ›

Add salt, lemon juice, cumin, paprika, and cayenne to taste. Maybe that grocery store hummus is not quite seasoned to your liking. It might just need a touch more of the flavor-boosters you'd normally use to season hummus (salt, lemon, spice)—start slowly and taste as you go.

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!

Tahin and garbanzo beans are typically quite bland and since they make up most of the the bulk of the ingredients, without salt, your hummus will be pretty tasteless. I do a few things that elevate my hummus. I sauté my garlic in good olive oil with ground cumin before adding it.

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

Tahini is a paste made from ground sesame seeds, which makes hummus taste incredible. You can buy tahini, or you can make it yourself. We use homemade tahini to make hummus that's 100% from scratch (it's easy, I promise).

Hummus is a versatile ingredient and a good source of fiber, along with vitamins and minerals like manganese, copper, folate, and iron.

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.

In a bowl add the chickpeas and cover them to double their height in water. Add 1/2 teaspoon of baking soda for every cup of dried chickpeas. Let them sit overnight (10-12 hours). The chickpeas will plump up and no longer appear dried and shriveled.

How long does homemade hummus last? It will stay fresh and creamy for up to 1 week in the fridge (but it's best within 4 days). You can prevent it from drying out by storing it in an airtight container with a light layer of extra virgin olive oil on top.

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.

What happens if you put too much tahini in hummus? ›

As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.

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.

Use a classic hummus and then add garlic, lime juice, cumin, coriander, and cayenne to taste, or buy a flavored hummus like garlic or red pepper to eliminate additional seasonings. Mix the beans into your hummus and you're ready to go. A savory black bean hummus can be used in myriad ways.

Nuts, seeds, spices

Top up your hummus with delicious spices and nuts that not only look beautiful, but also add another depth of flavour. Try sprinkling with spices such as sumac, baharat blend or paprika, and with toasted pine nuts, pumpkin seeds or roasted chickpeas.

“Get creative with different veggies—sliced peppers, jicama, radish slices, celery, cherry tomatoes, snap peas, cucumbers, cauliflower, and broccoli florets are all great ways to change up what you dip into hummus,” Michalczyk says. You'll get a great crunch and tons of nutrition.