Traditional Hummus

6 Reviews / 4.8 Average
If using dried chickpeas, this recipe will take a little longer, but it's worth it! You can shorten the time by using canned. 
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Hummus is an incredibly versatile dish that can be used as a spread on crackers, in a wrap, on a sandwich, or as a dip for veggies and pretzels. I am so thankful that both of my girls like it because it is the perfect way for me to ensure they’re getting protein at lunchtime. They especially like when I put

hummus and cheese on a whole-wheat tortilla and wrap it up (we call it a roll-up). I also sometimes add extras like carrots (for my 5-year-old), pieces of leftover bacon (for my 3-year-old), and chopped homegrown tomatoes or cucumbers (for me).

You can buy hummus (that will surely have preservatives in it) at the store or you can try this homemade version, which is very fresh tasting and has ingredients that you can adjust depending on your preferences. You can store it in the fridge for about a week or make a big batch and freeze some for another day!

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  1. My Syrian grandmother taught me how to make hummus. It was one of the first things I learned to make. This recipe is similar to hers, though she does almost everything to taste (No measurements). Also, traditionally hummus is not made with olive oil, though it’s sometimes used as a garnish.

  2. 5 stars
    This is excellent – so, so yummy! What a wonderful addition to our weekly veggie tray. My large family & I thank you very much!

    1. Amy Taylor (comment moderator)

      Hi Cassie. I’ve kept it for months in the fridge. Be sure you mix it well after opening each time to combine the oil and solids. You may have to let it sit at room temp for a while in order to do this. ~Amy

    1. You can try to replace it with almond butter. Personally, I put a litte more oil and no tahini. I put fresh herb or/and more garlic to give more flavor.