Hummus / حُمُّص (meaning chickpeas), called hummus bi tahina by Arabic speaking nations (simply meaning chickpeas with tahini), is a Levantine and Egyptian food dip or spread made from cooked, mashed garbanzo beans/chickpeas (or may be other beans), blended with tahini, olive oil, garlic, lemon juice and salt. The earliest known recipes for a dish similar to hummus bi tahina are recorded in cookbooks published in Cairo in the 13th century.
As an appetizer and dip, hummus is scooped with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, sumac, cumin, ful (cooked fava bean dish), olives, pickles and pine nuts. It is also presented with lavash, tortilla chips, crackers and/or even with cut raw vegetables such as cucumbers, carrots, celery, etc.
Since 2012, ‘Hummus Day’ is an annual event celebrated on May 13th!
Hummus - Basic and Variations
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
Hummus is very easy to make. Homemade is far tastier than the store bought. Once you taste this recipe, you will never go back.
A food-processor or blender is needed for this recipe.
• 1 can 440 g/ 16 oz cooked garbanzo beans/chickpeas – drained, rinsed and skins pinched off
* (yield 200 g/ 1 cup)
. **For tastier and more authentic hummus, cook chickpeas from scratch… go to 
• 1 Tbsp (14 g) tahini
• 3½ Tbsp (53 ml) extra-virgin olive oil + 1 Tbsp (15ml) for garnish
• 1 garlic clove, minced
• 2½ Tbsp (38 ml) lemon juice
• ½ tsp salt
◊  If making from scratch: Soak 90 g (½ cup) dried garbanzo beans for 24 hours (dried beans will reconstitute to almost 3 times). Drain, rinse and place in a medium sized saucepan covering with water. Bring to a boil, lower heat to medium, cook for 10 minutes (it will foam, scoop out foam or it’ll overflow), drain and rinse. (Process of draining after first boil helps keep beans from causing digestion problem/gas for some.) Wash the pot and return the beans to the pot and cover with water and bring to a boil. Lower heat to medium-low and let simmer for 20 minutes or until cooked soft, drain and rinse. Remove any loose skin of garbanzo beans seen. Also, skins are loose on the garbanzo beans, pinch the skins off each garbanzo bean. It will yield a little over 1 cup.
◊ If using canned beans: If preferred for garnish, save 7 ~ 10 pieces of garbanzo beans.
Add all the ingredients (except 1 Tbsp olive oil for garnish) to a food-processor or blender. Blend until smooth. Midway, stop the process to scrape down the sides of the bowl as needed.
◊ While still in the food-processor, taste and adjust the seasoning to your palate. Record the changes for future use. Don’t add additional tahini, as it will make the hummus bitter. Add additional salt or lemon juice a little at a time and process each time to taste again and bring it to your taste. If the dip is too thick, add a little olive oil at a time to help smooth it out.
◊ Spoon hummus into a bowl and using the tip of a spoon, swirl it into a spiral. Garnish with reserved beans and 1 Tbsp of olive oil in the grooves made (I sprinkled a smidgen of paprika). Serve with breads, cracker and/or cut raw vegetables.
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Hummus may be blended with following ingredients to taste:
♦ Walnuts, pine nuts or other nuts may be used instead of tahini.
♦ Roasted/grilled vegetables, i.e. eggplants, red-beets, bell-peppers, etc.
♦ Cured green or black olives, or preserved lemons.
♦ Ground (or finely chopped) pine-nuts, walnuts, etc.
♦ Spices to add flavor, i.e. paprika, sumac, cumin, harissa, etc.
♦ A little drizzle of pomegranate concentrate, olive oil or sprinkle of spices for color.
♦ To add Japanese flavor to it, at the time of processing, also add Carrot Dressing ingredients!
~ Bil-hanā’ wa ash-shifā’ • بالهناء والشفاء ~
So, what’s cooking in your kitchen?