Brown Butter Sage Hummus & And The Web's Top Ten Hummus Recipes (2024)

FAQs

What is the most flavorful hummus? ›

Add salt, lemon juice, cumin, paprika, and cayenne to taste. Maybe that grocery store hummus is not quite seasoned to your liking. It might just need a touch more of the flavor-boosters you'd normally use to season hummus (salt, lemon, spice)—start slowly and taste as you go.

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Hummus is a smooth and creamy puree of cooked chickpeas (garbanzo beans), tahini and an acid, typically lemon juice. While hummus usually has garlic now, centuries ago it did not. Olive oil isn't a requirement either, but most modern recipes list it as an ingredient.

When you're shopping for hummus in the store, watch out for artificial preservatives like sodium benzoate and potassium sorbate. Artificial preservatives are unnecessary, and we believe there are better ways to ensure that food stays fresh and safe.

Many people worry, and ask “is hummus fattening” as they begin their diet. This is unfortunate, because humus can be a great snack to actually aid weight loss. That's because monounsaturated fats help you lose weight – specifically belly fat.

Fresh lemon juice is essential for great hummus, so skip the bottled juice and buy fresh lemons—one large or two medium lemons should do. Fresh garlic adds a little spice and zest. I add one small clove and find it's just right. Add more for a garlicky kick, or substitute roasted garlic and make roasted garlic hummus.

Another cause might be that your lemon is a bit old, causing it to taste more bitter than sour. Lastly, if you've added too much garlic or just happened to used a particularly strong clove, it'll leave the hummus with a very pungent, raw taste.

The Ice Cube Trick for Hummus

For extra light and fluffy hummus, adding an ice cube to the hummus mixture before blending helps incorporate air into the mixture. Only add an ice cube if you're using a heavy-duty blender or food processor that can handle chopping ice.

I like to top my hummus with cumin, chopped jalapeño, cilantro and olive oil. I also like to mix it up a little and substitute cumin with smoked paprika or coriander. You could also try: roasted red peppers, any type of chili pepper, diced red onion, tomatoes, olives, roasted garlic cloves, or even avocado.

What can I use instead of tahini in hummus? ›

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Hummus is a versatile ingredient and a good source of fiber, along with vitamins and minerals like manganese, copper, folate, and iron. Thanks to its impressive nutrient profile, it may help ease inflammation, promote heart health, and support blood sugar management.

First, let's look at the nutrition stats for hummus: a 2-tablespoon serving contains about 70 calories, 2 grams of protein, 5 grams of fat, 4.5 grams of carbohydrates and 1.5 grams of fiber. The verdict based on the numbers and ingredients? Hummus is healthy—and you can include it as part of a nutritious diet.

A common question we hear is, “how many carbs in hummus?” Much like the healthy fat it contains, the carbs in hummus are complex carbs that are an important part of a well-balanced diet. Complex carbohydrates take longer to digest – this means they don't spike your blood sugar like processed carbs do.

The hummus from Wegmans was my winner.

Wegmans' hummus was a cut above the competition from the first bite. Even before I mixed in the roasted-garlic-and-chickpea topping, this hummus stood out for its moist, creamy texture and bright, citrusy tang.

As I'm sure you're aware, chickpeas don't have a lot of flavour to them, so they need some pretty punchy ingredients to make it what it is. Yes, adding things like cumin or paprika will make it more interesting, but at the end of the day, if there isn't enough salt and lemon (acid), it will taste bland and insipid.

Tahin and garbanzo beans are typically quite bland and since they make up most of the the bulk of the ingredients, without salt, your hummus will be pretty tasteless. I do a few things that elevate my hummus. I sauté my garlic in good olive oil with ground cumin before adding it.