One of the “noshers” I pack in the cooler when we venture out on summer road trips and family vacations is hummus. And I’m old enough to remember when hummus wasn’t main stream, but an unusual offering on the appetizer buffet. 

Now you can find hummus in its purist form (mashed chickpeas/garbanzo beans, tahini, lemon juice, garlic, olive oil) in grocery stores and delis everywhere. 

Variations are too numerous to count – think roasted red pepper, pine nuts, pistachios, sun dried tomato, even hummus with everything bagel spices added. 

Admittedly, my favorite homemade hummus is a slight riff on the classic with a bit of cumin and yogurt added.
As far as texture, you can go either way. Silky smooth or not. Up to you. 

My friend and neighbor, Erin Phillips, starts with dry chickpeas cooked up soft in her instapot.

As for me, I’ve made hummus from both dried, and canned chickpeas.
The recipe I’m sharing today contains canned chickpeas, but with my latest twist.

Before I make the hummus, I simmer canned chickpeas in water with baking soda.

Wait. What? Baking soda? Yep, and here’s the reason.  Baking soda breaks down chickpeas and makes them softer. And that makes for a super creamy hummus. 

Super creamy hummus

Tahini is sesame seed paste. Some brands need to be stirred before measuring, as the natural oils stay on top.

Hummus is a personal thing, so use the recipe as a guide. Taste as you go along.

Recipe doubles or triples easily. 

Ingredients

1 can chickpeas, 15 oz., drained

1/2 teaspoon baking soda

1 clove garlic, minced

Fresh lemon juice – start with 3 tablespoons

Olive oil – start with 3 tablespoons

Tahini – start with 3 tablespoons

1 teaspoon ground cumin

3-4 tablespoons whole milk Greek yogurt

Salt and a bit of cayenne or black pepper to taste

Instructions

Pour chickpeas into a saucepan. Cover with water and stir in baking soda. 

Bring to a boil, then lower to a vigorous simmer. Cook 10 minutes or so until you see some skins floating on top. Drain and proceed with recipe.

Put chickpeas, garlic, lemon juice, olive oil and tahini in food processor. Process until smooth.

Add cumin and yogurt and process until well mixed. 

If hummus is too thick, add a bit of water.

Scrape into a bowl, stir in salt and pepper, let sit for 10 minutes for flavors to marry, then taste and adjust seasonings if you like.

Garnish with a swirl of olive oil and chopped parsley (optional)
Store, covered, in refrigerator up to 2 weeks or so.

Tips

• Don’t want to go the baking soda route? No worries. Your hummus will still be yummy, just not as creamy. 
• Make hummus by hand with a potato masher and some “elbow grease”. Depending upon how much you mash, you’ll wind up with a rustic, or somewhat smooth, texture.
• Smear inside walls of a pita half with hummus instead of mayo. Fill with diced fresh veggies and chopped olives. Top with Feta.  A pocket of summer time goodness! 
• Dollop hummus on top of chopped salads.
• Serve with falafel.