This is my take on hummus. I use the base of Alton Browns recipe and add a bunch of ingredients to it. I add different things and amounts for every batch.

A classic recipe for hummus. Tastes better than anything store bought or restaurant made.Making great hummus involves a lot of blending in the food processor. In the following steps, you’ll see we take a few ingredients at a time and blend them very well before moving on to the next. The order of ingredients is also important for the best result.A lot of places use more cumin than this recipe, which is not something I prefer as a main flavor— feel free to add more or less for your tastes.Also, it has a great shelf life in the refrigerator, so I make a lot at a time. If you want to make less, just halve the ingredients.

I got into a Hummus on whole-grain crackers craving. Seemed expensive and not quite to my taste. So I came up with this.

Fluffy hummus, serve with crudite

hummus B-)

An amazing recipe for hummus, approved even by our Lebanese friends!

It is a typical dish in many countries as Palestine, Turkey, Greece, Lebanon, Israel... But it has its origin in Egypt :-)

This is a modification of J. Kenji Lopez-Alt's Serious Eats recipe for hummus for our taste. It requires the use of a powerful blender to achieve the creamy texture of beans.The main modification is with the tahini recipe. We wanted more garlic and acidity in less tahini paste, and want a slightly larger kick of cumin.

This recipe was modified from a restaurant trick to get ultra smooth hummus by processing the tahini first with sodium citrate and ice water. The sodium citrate helps retain the emulsion between the tahini oil and lemon juice. Instead of using soaked and cooked chickpeas, ive modified the recipe to use 1 large can of precooked chickpeas for convenience, but they require further cooking to soften. I add a healthy dose of lemon because i like the tartness and I think rosemary really compliments the earthy flavors of the chickpeas, but this could be left out or substituted for other herbs and flavors.

Had a BBQ at my cousin Nigel Cole's house. A good teacher and and even better cook. This is one of his dishes.

Everything tastes better with hummus#

This is a variation with kalamata olives added, which is my personal favorite style.