Hummus: Classic and Other Variations

Here’s direct link to the infographic.

Calling anything that isn’t a chickpea/garbanzo based spread-paste almost blasphemous. Hummus is literally “chickpea” in Hebrew and Arabic.  Whether or not to call the recipes in the infographic “hummus” is actually a matter of debate in the U.S., especially for hummus-making companies who worked to make the food more mainstream here. Bean-spread or vegetable-dip might be more accurate for some of these recipes, but they would probably loose some of their appeal under a different name.  Similar to the idea of cricket “flour”, nut “milk”…

  • Stay away from the pre-soaked/canned garbanzo/chic peas. Get the dried ones and soak them overnight. The next day, strain and boil with fresh/new water and use that. The texture and taste is just so much better.
  • Make your own tahini (recipe)