Hummus
If you’ve never tasted homemade hummus, you’re missing out. Who would’ve imagined the simple chickpea can elevate any meal when turned into a creamy spread? After drizzling with olive oil,…
- Total time
- 30 mins
- Ingredients
- 11
- Steps
- 4
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By Adina Yaakov · Updated August 2023
If you’ve never tasted homemade hummus, you’re missing out. Who would’ve imagined the simple chickpea can elevate any meal when turned into a creamy spread? After drizzling with olive oil, I often top with whole chickpeas. Other toppings include cooked ground beef with pine nuts or harissa with roasted bell pepper strips. This recipe adds some rosh hashanah themed toppings to enhance your meal. Because I am not a fan of sesame paste, I never include it in my hummus, but everyone keeps going back for more. If you can’t do without it, add ½ cup sesame paste to the processor. Recipe may be doubled for a large crowd, and stays fresh in the refrigerator in a sealed container for 1-3 days.
Method
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What I use
for this recipe
The tools and pantry staples I actually reach for when I make this dish.
All my kitchen picks
Cuisinart 14-Cup Food Processor
Hummus, pesto and dips in under a minute.
Victorinox Fibrox Pro 8-inch Chef’s Knife
The one knife I use for nearly everything — light, sharp and easy to hone.
John Boos Maple Cutting Board
Big enough to chop a whole Shabbat’s worth of vegetables without crowding.
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