Never go back to store-bought hummus! With simple ingredients, creamy texture, and unbelievable flavor, this Easy Mediterranean Hummus keeps you coming back for more. I serve it as an appetizer, side dish, or midday snack. Honestly, I could LIVE on this stuff.

If you like this recipe, you will also love my: Spicy Shakshuka with Chorizo Sausage

Made to Share – Easy Mediterranean Hummus

In this household, my husband, my oldest daughter, and I basically fight over the last spoonful of this hummus. Whoever finds the container empty is thoroughly disappointed. “It’s time to make more hummus!” we warn. So today (with my husband’s permission), I’m sharing his recipe for Easy Mediterranean Hummus, because guess what? It’s time to make more hummus.

The Secret to Great Hummus

It’s all about the tahini. Depending on what type of tahini you use, hummus can be good. Or hummus can be GREAT! When purchasing ingredients, be sure to select the best quality tahini for your recipe. The general rule of thumb is, ‘the less English writing on the bottle, the better.’ My husband and I use, Haddar by Baracke 100% Pure Ground Sesame Tahini. However, please use whatever brand works best for you and your kitchen.

Tip: Make sure that your tahini paste is thoroughly mixed before using. A thick paste will begin to set on the bottom of your container. If you don’t mix your tahini paste before use, then you won’t get the correct consistency in the hummus.

History of Hummus

There is currently an extensive debate over the origins of hummus. Several cultures claim it as their unique invention. According to most historical sources, hummus likely originated in ancient Egypt in the 13th century. The earliest written recipe for any dish resembling hummus was recorded in Cairo, Egypt. The original recipe consisted of a cold purée of chickpeas, vinegar, pickled lemons, herbs, spices, and lastly oil. There is no tahini or garlic mentioned recipe. Ultimately hummus was likely imported from the chickpea-growing Arab countries to Greece. So who invented hummus? We may never know the answer.

Today people enjoy hummus throughout the world. Selling it on restaurant menus and purchasing it from grocery store shelves. Hummus is also a healthy snack option, low in saturated fat but high in fiber and protein. It offers a way to fill you up but not weigh you down. No wonder everyone loves this chickpea treasure!

Fun Fact: The word hummus means chickpea in Arabic, or “ḥummuṣ bi ṭaḥīna” – which translates to “chickpeas with tahini”. So if there isn’t a chickpea base in your hummus recipe, then it isn’t hummus. Sorry black beans, cannellini beans, and store-bought fads. In conclusion, it really is all about that base.

Suggestions: Toppings and Dippers

You can serve a variety of toppings and dipping options with hummus. Such as; Pita bread, Israeli salad (tomato, onion, cucumber), falafel, hard-boiled eggs, fava beans, or even meat! For a less traditional approach, try multigrain crackers, fresh vegetables, or pita chips. You can also use hummus to top off your favorite sandwich, grain bowl, or salad. Personally, I love my hummus with some freshly smoked Shawarma, slathered on warm pita bread. (Recipe coming soon.)

Like a blank canvas, hummus toppings can be just as versatile. Garnish your hummus with anything from chickpeas, extra tahini, olive oil, fresh herbs, roasted red peppers, sautéed mushrooms, olives, or seasonings such as za’atar, paprika, or sumac. The possibilities are absolutely endless!

Quick Tips for Chickpeas

Traditional Recipe: For the most traditional form of hummus, you can use dry chickpeas, boil or cook them in a pressure cooker instead of canned chickpeas.

Boiling: Another method utilizes canned chickpeas, boiling them and letting them cool, and lastly removing the skins.

Soaking: You could also soak canned chickpeas in warm water, add 1 1/2 tsp baking soda to soak for about 5 minutes, then peel off the skins.

Quick vs. Traditional: I personally prefer the quick method for this recipe and I don’t mind the texture of using chickpeas with the skins on. The texture will be less creamy, and more robust, also there are no peeling chickpeas required. (If you like the traditional silky texture, please follow the directions for one of the other methods above.)

Storing Tips: Keep in the refrigerator for up to 5 days, it is best used within 3-4 days. You can freeze hummus in an airtight container for up to 3 months.

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