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

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.

yummy!

I love hummus! I used a lot of different recipes, but this one has been the most consistent and with plenty of flavor! This is a a basic recipe to which you can add different ingredients for different flavors, like roasted red pepper.

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

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.

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

This is far better then store bought

Everything tastes better with hummus#

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.