hummus

A mezze platter is an easy, fun, and family-friendly dinner! Use the ingredients listed as a starting point, with room to swap in other dips, vegetables, or fruits depending on what’s in season and what you have on hand.

Mediterranean Mezze Platter

kalamata olives

plain Greek yogurt stirred olive oil

hummus (homemade

Easy Muhammara

English cucumber, sliced

cherry tomatoes

carrot,

grapes

feta cheese,

pita breads, quartered, brushed

Assemble the mezze platter: Set out a large platter or generous cutting board. Put the olives, yogurt, hummus, and muhammara in small dishes and add to the platter. Arrange the cucumber, tomatoes, carrots, grapes, and feta on the platter. Fill in with the warm pita just before serving.

Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.

Best Hummus

(15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

baking soda (if you’re using canned chickpeas)

lemon

garlic,

fine sea salt,

tahini

water,

cumin

extra-virgin olive oil

Any of the following garnishes: drizzle of olive oil

Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they&#8217;re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

Taste, and adjust as necessary—I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.

Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Made it twice now.  Love it - great recipe!  Let us know if you make a roasted red pepper version.  Thank you, Ron

Wow, this Is the best hummus recipe ever!  So creamy and down have that raw garlic flavor, Thank you!

I love making hummus yet am disappointed the beans aren't always well blended.  I did a search and found your suggestions.  I will definitely follow the next time I make hummus.  thank you!
  Some of my favorite things to add are green olives; dried tomatoes (great for when there are extra tomatoes in the garden, just dehydrate and then add to hummus); and of course extra garlic.   My sister bought chocolate hummus.  I found a chocolate recipe that I'll try again using your suggestions for making better dessert hummus.   :-)

Divine...absolutely delicious. I made this exactly as listed and it was perfect. I have tried several other versions and nothing beats this hands down. The baking soda trick really made a huge difference. Thank you very much.

This was my first hummus attempt and I don’t believe I’ll ever want to try another recipe!
I’ve made it 3 times now and each time it seems better and better as I get comfortable and more creative with your extra flavoring additions!
My favorite so far is adding in fire roasted peppers and extra garlic and lemon juice!
Absolutely EVERYONE who’s tried what I’ve made LOVE this recipe and say it’s wonderfully TASTY!
Thank you so much for doing all the grunt work into making this AWESOME hummus recipe! 
You’re the BEST!

This is the CREAMIEST hummus I have ever made! Boiling the chickpeas was an absolute game changer! I did have to up the water a little bit--probably ended up with closer to 5-6 tablespoons--which made the hummus slightly bland at first. After adding a little more salt, garlic, and cumin, the hummus was PERFECTION. This is my new go-to recipe!

I tried this recipe after attempting hummus from dry garbanzos. This one turned out a lot creamier and smoother. It was also a lot easier! Thank you for such amazing recipes and useful tips!

I love this hummus! Turns out great every time. I use Trader Joe's tahini and have been happy with the flavor. Have you happened to try freezing/defrosting this hummus? Just curious if it is freezer friendly before I make a big batch. Thanks as always Kate for another delicious recipe!

Help, thanks so much for this recipe! I want to make sure I’m not missing a step, I guess I’m co fused about the boil and drain process. The hulls come off easily, is it not necessary to try to pull them out?

I've made this two times, and the recipe has circulated among my friends.  Delicious!

I have made hummus from this recipe several times and love it! I add a lot more lemon juice and garlic, since I love those flavors.

HI I have made this a few times but for some reason I cannot get it smooth as your pics and as you state. Could it be that I am using Cold Tahini? Maybe I need more water I am really not sure but I know I am not happy with it.  Any advice?

Thanks

I almost boiled another can but decided to go with my mushed batch and I’m so glad I did! It turned out beyond delicious! This will be a staple for me. Thank you!!

OMG so good!!!! I’ve been using the same hummus recipe forever and I’ve always found it a little lacking. I think I’ve finally found the recipe to rule them all! 

It’s so hot out right now, this hummus with some pita and veggies is all I ever want to eat!

Ok, I can’t argue. I’ll never buy store made hummus again.This is totally the best. I use excellent quality olive oil, ( Skipstone, from Sonoma County California) drizzled on top  and fresh chopped parsley. ❤️THANK YOU!

Just made it...AMAZING.  I will never buy store bought again!

It was excellent. Creamy and perfectly seasoned. I couldn’t help myself but I picked off as many of the skins as I could after I rinsed the chickpeas in cold water. I have a sensitive stomach and Hummus usually upsets my digestion but this trick along with the baking soda seemed to eliminate any digestive problems.

My family was very impressed with your fantastic smooth creamy tasty hummus recipe. I have made hummus lots before but have always been disappointed with the flavour and texture. I now don't need to look any further for the best recipe ever. I also had lots of sesame seeds in, so made my own tahini which was very quick and easy. All in all a fab day in the kitchen and a happy family. Thank you Kate !

OMG I love this recepie! Totally different with the use of  less oliven oil and more tahini. And different way of making it also. It turned out great! My family loved it. Thank you

First time making Hummus and I absolutely loved this recipe!! Used TJ’s organic Tahini and it turned out great!! I will definitely be making it again!

https://content.jwplatform.com/videos/GQVkbhi6.mp4

Watch how to make the best hummus in this short video! It’s easy to make incredibly creamy, delicious hummus when you know these tricks.

Classic Hummus Recipe

Try this hummus recipe once, and you'll never go back to buying it at the store! Served with fresh veggies and pita, it's a delicious appetizer or snack.

BEST Hummus

chickpeas

tahini*

olive oil

lemon juice (more to taste)

garlic

sea salt

water (or as needed to blend)

red pepper flakes, or parsley (for garnish)

bread

In a high-speed blender, place the chickpeas, tahini olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.

Transfer to a serving plate, top with desired garnishes and serve with warm pita and veggies, as desired.

These luscious little bites are perfect for your next holiday party or if yours is a family of&nbsp;football fans like mine, they're the best football finger food. Once of those things that people will gobble up without even thinking about what's inside. And because they taste like pizza, all those picky eaters in your life will assume they're eating something totally unhealthy.

Mini Quinoa Pizza Bites with Hummus + Crispy Chickpeas

quinoa (uncooked)

water

Sabra Pizza Hummus

oregano

garlic powder

baking powder

salt

garlic roasted chickpeas

basil

red pepper (salt + pepper (optional))

coconut oil (softened

Salt + pepper

Soak uncooked quinoa for 6-8 hours (or for 2 hours in hot water).

Preheat oven to 425 degrees F. Line a 12-cup muffin tin with strips of parchment paper and drizzle 1/4 teaspoon of oil in the center. Spread around with your finger until evenly coated and set pan aside.

Thoroughly rinse quinoa, then add to a blender. Add remaining crust ingredients and blend on high until smooth and creamy. It should resemble a thick pancake batter.

Pour 1 tablespoon of batter into each prepared muffin tin and bake for 10 minutes. Remove pan, flip crusts onto a baking sheet and return to oven baking for another 10 minutes until browned and edges are crispy.

Remove baking sheet from oven and top each pizza round with 2 teaspoons of hummus, a sprinkle of basil and a few crispy chickpeas. Garnish with pepper flakes, salt and pepper (totally optional of course) and serve immediately! If you're taking these to a party, simply reheat for 10 minutes in the oven on 250ºF.

FOR THE CHICKPEAS: Place chickpeas on a baking sheet rub with coconut oil. Remove any skins that come off on the pan. Sprinkle with garlic powder, salt and pepper and stir to combine . Bake the chickpeas at 375ºF for 30 - 45 minutes until crispy. Stir them around a few times so as not to burn. If you have the time, turn the oven off and allow chickpeas to sit for 1 - 2 hours until completely crispy. Store in an airtight container.

This blakc bean hummus is a tasty twist on the classic hummus recipe. Perfect for parties, picnics, lunch boxes, or snacks. Easy and quick recipe!

5-Minute Oil-Free Creamy Black Bean Hummus

Cumin (a generous pinch)

Lemon (juice only)

tsp of smoked paprika

tbsp Tahini

Optional toppings:

Chili flakes

Sumac

Add all ingredients in a blender/food processor and blitz for 2-3 minutes until completely smooth.

Serve as a dip or spread.

Falafel may get all the attention, but the sabich, another popular Tel Aviv snack food, has won my heart. Filled with moist slices of fried eggplant, hard-boiled egg, a generous layer of creamy hummus, crunchy Israeli pickles, and Israeli salad, and drizzled with tahini sauce and amba, a pickled-mango sauce, it's all you could want in any sandwich, and more.

Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, and Tahini) Recipe

plum tomatoes (7 ounces; 200 grams), cored and diced

Kosher salt

Olive oil oil,

eggplant

cucumber

parsley

head cabbage (7 ounces; 200 grams), thinly shredded

(30 milliliters) white wine vinegar

pita

(120 milliliters) homemade

eggs,

Israeli pickles, for serving (see note)

Amba sauce, for serving (see note)

Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.

Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel–lined baking sheet and sprinkle with salt.

Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.

In a medium bowl, toss cabbage with vinegar and season with salt.

In each pita pocket, smear 3 tablespoons (45ml) of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon (15ml) tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, drizzle with amba, and serve.

5 minute black bean hummus- a delicious new way to enjoy your hummus, with a bit of a southwestern kick! Canned or home cooked black beans are pureed with lime juice, tahini, garlic and some spices for a creamy and delicious hummus recipe. Gluten-free, vegan and clean eating.

5 Minute Black Bean Hummus

black beans ((liquid reserved); see *)

garlic (minced)

lime juice

coriander

cayenne ((more for heat))

In the base of a 7 cup food processor fitted with a steel blade, blend 1/4 cup of liquid from the can of black beans with garlic, olive oil, tahini, lime juice and spices for 1 minute, until smooth and frothy.

Add the black beans and blend for another 1-2 minutes, until creamy and smooth. You may need to scrap down the sides and lid with a spatula.

Store in a sealed container in the fridge for up to 1 week or in the freezer in a freezer bag for up to 3 months.

<i>Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video! </i>

Roasted Red Pepper Hummus Recipe

red bell pepper, seeded, and cut in 1" strips

jalapeno pepper, sliced in half length wise (optional)

chickpeas chickpeas

garlic cloves, chopped (start with less garlic if not sure)

tbsp/85 g tahini paste

tsp to 1 tsp smoked paprika (adjust to your liking)

lemon, juice of

tbsp toasted pine nuts, optional.

Extra virgin olive oil (I used Private Reserve)

Salt

Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)

Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.

In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning,if needed. Run the processor again to combine.

Transfer to a serving bowl. Cover and chill.

When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!

I made this going and back and forth between this and your plain hummus,  and it turned out amazing! I roasted the peppers, peeled the chick peas, not the peppers,  added ice during blending. I had tried it before and after ice, and there is a huge difference! We will never buy store made again!

I made this, it is amazing! Better than ANY hummus we have ever eaten before. I did peel the chick peas, which was tedious but worth it. But not the peppers. And I used the ice trick here and omg! It worked wonders. I didn't know hummus could be this smooth and creamy! This will be made again and again!

DELICIOUS! I made it for lunch - with additional roasted pepper,  onions,  grated carrots, lattice and feta cheese-
Are the rest with veggies,  cops etc.   I used Chipotle powder in lieu of smiled paprika as that is what I had available.

This is the third time I have made this and it just keeps getting better. There has hardly been a day since I discovered your site a couple of months ago Suzy, that I have not cooked up one of your recipes. My partner said The Mediterranean Dish  has now become a new way of life; now we eat even better and my partner has not been so slim in 19 years! I too have unwittingly shed a few pounds. Having just made this I now have an eggplant roasting in the oven for Baba Ganoush which will be a first for me. Thank you so much for your recipes. I am getting all my friends to look at you gorgeous recipes so we can share experiences.

https://content.jwplatform.com/videos/1EZ6pKma.mp4

Roasted Red Pepper Hummus

Delicious &amp; easy smooth hummus without a blender -- the trick is the mixing technique. Tahini and garbanzo flour can be hard to find -- links are to Amazon.

Easy Smooth Hummus

water ((divided))

garlic powder garlic paste

cumin ((adjust to taste))

lemon or lime juice

tahini ((sesame paste))

garbanzo flour

Mix 1/2 cup of the water, garlic, cumin, salt, lemon/lime juice and tahini in a saucepan. Slowly add the garbanzo flour, mixing as you go.&nbsp;

Slowly add the remaining water, again mixing as you go. Adding slowly and mixing well so there are no lumps is key.

Bring the mixture to a boil while stirring and turn down to a simmer immediately when it begins to boil. Keep stirring (it can scorch if you don't stir) and let it simmer for 3 minutes.

Remove from the stove, pour into a lidded plastic bowl, cover with a thin coating of olive oil and either eat immediately or refrigerate.

Serve with veggies, crackers or pita wedges.

Hummus with Turkey &amp; Zucchini Meatballs ~ I made a meal out of my favorite creamy hummus appetizer simply by topping it with tender turkey meatballs lightened up with zucchini.

Hummus with Turkey & Zucchini Meatballs

lemons

pine nuts and olive oil

ground turkey (i used white meat)

zucchini (about two small)

green onions (very thinly sliced)

Tbsp chopped fresh mint

Tbsp chopped fresh cilantro

tsp cumin

tsp fresh ground pepper

cayenne pepper

Greek yogurt

Tbsp tahini

Make the hummus first.  Put the chickpeas in a food processor, along with the garlic and lemon juice, and puree until very smooth.  You will have to scrape down the sides of the machine occasionally.  Let the machine to its work for several minutes to get a smooth puree.

Add the tahini and salt and puree again.  I add water at this point to thin the hummus down a bit, maybe 1/2 cup. Taste to adjust the seasonings.  Refrigerate until needed.

For the meatballs put the ground turkey in a large mixing bowl.  Break it apart as you put it in.

Wrap the shredded zucchini in paper towels and squeeze the moisture out.  Add it to the bowl, along with the rest of the ingredients.  Mix with your fingers until well combined, but don't over work the meat.

I use a 1 1/2 inch scoop to scoop each meatball and then roll it lightly with my hands.  Set on a platter while you finish them all.  The mixture will be very wet and loose, but will firm up as it cooks, so don't worry.  I like the cover and chill the meatballs for about an hour, but that's optional.  You can proceed right away if you like.

Heat oven to 400F

Coat the bottom of a skillet with oil and heat until quite hot.  Brown the meatballs, in batches, for a few minutes so that all sides get brown.

Transfer the meatballs to a baking pan and carefully thread about 3-4 meatballs each onto skewers.  Set the pan in the oven for about 10 minutes or until the meatballs are cooked through.  You can check with a thermometer if you like, the interior should be at or close to 165F.

Serve the meatballs warm on top of the hummus, and drizzle with sauce.

For the sauce, mix the ingredients together and add enough water to thin it to a drizzling consistency.  Taste to adjust the flavors if you like.

El Bacalao con patatas confitadas, hummus y gremolata es un plato para sentarse a la mesa con la intención de disfrutar, aunque si no se tiene esta intención, llega por sí sola, es una deliciosa combinación que invita a repetir. De recetas tradicionales de distintas culturas culinarias podemos hacer nuestras propias fusiones y con ellas, [&hellip;]

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