Hummus is such a popular snack or topping for bowls and I have been loving it so much lately! This hummus recipe is hands down the best with its bold flavors, smooth texture and tangy finish. We garnish it with garlic confit for the extra garlic goodness we all love.
Get ready to say goodbye to store bought hummus because it's not only delicious but it only takes 15 minutes!
Hummus is a dip made from garbanzo beans (chickpeas), tahini, lemon, spices, garlic and olive oil that is packed with nutritional value. Hummus, like most dishes passed down through the ages, has a clouded origin. Some say it was created by the Greeks. Some say it was created by the Egyptians. Some say it came from Israel. Some say it came from Lebanon. Wars have quite literally been fought over hummus. One thing that is for certain is that Hummus means chickpea in Arabic, which is obviously where the name is derived.
When you really break it down, hummus is basically chickpeas that have been pureed or crushed into a paste with ingredients added to it. While chickpeas, or garbanzo beans, are traditionally used, you can also make hummus using other beans or legumes such as lentils or fava beans. Hummus can be served with everything from pita, vegetables, or falafel.
When we make our hummus, we love having bold flavors that shine through. To accomplish this, we add onions that we caramelize and add cumin and coriander to, toasting slightly, to bring out all of the flavors. They are then pureed into the hummus, along with garlic confit, to add a subtle sweetness and added deep depth of flavors. The result is a dip that has the complex flavors from low and slow cooking techniques while being rather quick to make.
In addition to the ingredients above and a few others, we love to garnish the hummus with:
Let us know in the comments your favorite way to eat hummus with!
Cheers and eat well!
This complex tasting, yet easy to make hummus recipe will have you leaving the store-bought hummus on the shelves with it’s bold flavors, smooth texture, and refreshingly tangy finish.
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