Can you make hummus in advance?

Yes, you can make hummus a few days in advance, however keep in mind that it will only last around 3-5 days in the refrigerator.

Can you freeze hummus?

Hummus freezes very easily if you follow the correct steps. It will increase the shelf life to around 6-8 months. Place the hummus, without any toppings or oil drizzles, in an airtight, odor, and stain-free container. Make sure the container is freezer safe. Place a sheet of plastic or saran wrap on the skin of the hummus, and close with an airtight lid. To thaw, place the hummus in the refrigerator a day before you need it. It should slowly thaw to prevent an excessive build-up of water and a major texture change.

Is it cheaper to make your own hummus?

Hummus isn’t very expensive to buy or make. The real difference comes in the quality. Store-bought hummus will never be the same excellent quality that homemade hummus is. Making your own hummus will also result in better taste and texture.

Should you remove the skin of the chickpeas before using them?

It is not necessary to remove the skin of the chickpeas. If you boil dried chickpeas, or if you are using canned chickpeas, the skins are already soft enough and when blended, they won’t even be noticeable. If you are one of those perfectionists who want their hummus as smooth as mayo though, I found an interesting method on Cook’s Illustrated to skin chickpeas easily. They suggest using baking soda. Please go read the article to learn how.

Hummus is 100% vegan, no matter which recipe you make! The only way to make it non-vegan is by using non-vegan toppings.

Turkish Hummus With A Spicy Topping

Middle Eastern style hummus with paprika oil, sumac and parsley in a bowl and a piece of pide bread in it.

Print Recipe

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A classic creamy hummus with simple ingredients. Quick and easy to make.

Author: Zerrin & Yusuf
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Blending
Cuisine: Middle East
Diet: Vegan

Ingredients

Scale

1 can chickpeas (15oz/425g/1 and ½ cups), rinsed and drained
⅔ cup water or more if needed
1 clove garlic
1 tablespoon olive oil
3 tablespoons lemon juice
½ teaspoon cumin
½ teaspoon salt
½ cup tahini

Optional Topping:

2 tablespoons olive oil
½ teaspoon paprika
1 tablespoon chopped herbs like parsley, fresh dill or green onions
¼ teaspoon sumac
¼ teaspoon seeds like sesame seeds, poppy seeds or nigella seeds

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Instructions

Put chickpeas and water in a food processor and blend until chickpeas are mashed.
Add in garlic, olive oil, lemon juice, salt, cumin and tahini. Blend until smooth. Add more water if needed for a creamy result.
Taste and make adjustments. You might need to add a little extra salt or lemon juice or maybe tahini depending on your taste.
Transfer the hummus in a bowl and make swirls using a teaspoon.
For the topping, heat olive oil in a saucepan. Add in paprika and heat them together for about 15-20 seconds on low heat.
Drizzle the hot oil sauce over the hummus. Garnish with herbs, sumac and seeds. Serve with pita or pide bread.

Notes

Store the leftover hummus covered in the refrigerator for up to 5 days. Bring it to room temperature before serving.
Don’t leave cumin out. Besides giving a nice subtle flavor, cumin relaxes your stomach. Your belly needs this after having chickpeas and tahini, which might cause indigestion and gas.

Nutrition

Serving Size:
Calories: 246
Sugar: 0.3 g
Sodium: 419 mg
Fat: 19 g
Carbohydrates: 14.8 g
Protein: 7.1 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/classic-hummus-parties/