Traditional Hummus Recipe with Tahini

Traditional Hummus Recipe with Tahini 

Hummus has been around for centuries. The exact origin is unknown, but the first known recipe of hummus with tahini (hummus bi tahina) is found in cookbooks from 13th century Cairo. Hummus in Arabic means chickpeas, which is the main ingredient of the widely known spread. For centuries, this chickpea spread has been very popular in the Middle Eastern and the North African countries, but since the 21st century, it becomes more and more popular in Western countries too.

In its essence, hummus is a spread made from cooked chickpeas, tahini, lemon juice, garlic, and olive oil. The possible flavors can vary significantly with the addition of different spices or condiments, for example, ground cumin, sweet or spicy paprika, parsley, pumpkin puree, or curry. Each combination of spices creates a unique flavor. But we are going back to the basics here, looking into the recipe of the traditional hummus recipe with tahini. 

Even when talking basics, one does not mean there is some defined correct way to make the hummus. There are plenty of variables: chickpea vs. tahini ratio, quality of each ingredient, whether you decide to pill the skin off of chickpeas, etc. Some say it makes a big difference to mix up the tahini, lemon, and garlic first until it thickens, and then add water to dissolve the paste, only later adding to mashed chickpeas. As per my experience, freshly ground cumin (in pestle and mortar) adds more flavor to the hummus compared to the store-bought pre-ground one. No surprise here, of course: freshly ground spices are generally much more fragrant and therefore add more flavor to the dish, whereas the pre-ground spices lose all the flavors way before they reach your table.