Cookbook:Hummus

Hummus
Category	Condiments

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients

Hummus, also hoummus, hommus, hommous, etc, as used in English, is a Levantine blend of sesame seed paste and chickpeas. It may also be extended to cover similar products made using other pulses.

Characteristics

While hummus technically takes many forms, the term in English generally refers to "hummus b’tahini". In this form, chickpeas are puréed with tahini until smooth, and the mixture is usually flavored with lemon and garlic.

Selection and storage

Depending on your location, hummus may be sold commercially. Whether purchased or homemade, it should be stored in the fridge to prevent spoilage.

Techniques

If trying to make very smooth hummus, the following steps may be taken:

• Use a high-powered blender instead of a food processor;
• Blend the chickpeas while hot, as they get more viscous and difficult to work with once cooled;
• Peel off or otherwise remove and discard the chickpea skins.

Hummus made with canned chickpeas can taste metallic, but rinsing well and simmering for additional time can temper this flavor. Processing the garlic with the lemon juice allows for garlic flavor while reducing its pungency.

Use

Hummus may be used either as a dip or a spread.

Recipes

For hummus

Recipes for hummus

Cookbook:Hummus (Greek)

Cookbook:Hummus I

Cookbook:Hummus III

Cookbook:Hummus with Sprouted Chickpea

Using hummus

Recipes using hummus

Cookbook:Sabich (Vegetable and Pita Sandwich)