Hummus with Chickpeas (Basic)

A Lebanese friend taught me this recipe. I substituted Japanese nerigoma sesame paste for the tahini to make the preparations easier for myself since I live in Japan, but use what you have available!Although it takes more effort, it tastes better if you make this with cooked dry chickpeas instead of canned. Let the dip rest for several hours in the refrigerator before serving it to let the flavors settle in and round out the taste of the garlic. If you think "maybe it's not quite spicy enough" when you taste the dip right after it's made, it should become just right after having it sit for some time. Tahini (sesame paste) is hard to get in Japan, so I substituted in nerigoma sesame paste which is just a tad thicker in consistency. If you don't have nerigoma either, you can just try adding about a teaspoon of sesame oil. Recipe by nohunohu

It is so easy to make hummus right at home, in about 5 minutes. This dip makes the perfect snack with some pita chips, veggies or pretzels. You could also make hummus toast or use it as a yummy sandwich/wrap spread or even thin it out with more water and use it as a salad dressing or toss it over pasta. Recipe source : gimmesomeoven.com

This hummus is very easy to make and uses basic kitchen ingredients. We've tried it with black beans too when out if chickpeas and it with amazing (even though the colour was strange!). It’s very thick and creamy. Ours is very thick but if you want is thinner, splash in a little cold water to your food processor. Because one of us has turned 9 we made this hummus to eat with party food 🎉. We hope you will enjoy it!#january2026

Two of my grandparents were from Lebanon, thus I grew up eating and loving Middle Eastern food. This is how I make hummus these days. Note: A Nutribullet-kind of blender will yield a smoother hummus than a food processor will.#GoldenApron23 #appetizer #party

Everything tastes better with hummus#

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.

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

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

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.

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.