Switching up the Tahini
While traditional hummus recipes call for tahini, some people don’t love it’s taste (aka my husband Christopher) or don’t use it regularly so they don’t justify the purchase. I started making batches with other nut butters, and it’s literally changed my hummus eating world. I love a very traditional spread, but something about the added depth of roasted almond butter really hits the spot. I’ve used peanut butter (natural and no-stir), roasted and raw almond butter, regular tahini, cashew butter, and black tahini (made from black sesame seeds). Use whatever you’ve got or like!

We eat a lot hummus in our house. My husband’s go-to lunch at home is a hummus and PB sandwich. (I thought it was weird at first too, and then I put peanut butter in my hummus and it’s really good. Try it!) While we very often just buy containers from the grocery store, making it at home is really easy and much more cost effective. With a can of chickpeas, a few tablespoons of your preferred nut butter, and some pantry staples, you’re on your way to a tasty snack in about 10 minutes.

There are many things I love about hummus including it’s protein rich nature, but it’s such a great blank canvas to play with. Once you have a base recipe, you can add any type of flavors that you want - roasted red peppers, curry paste, all sorts of fresh herbs, spice mixes, etc. It’s also a great way to use up some little bits of condiments, pickled items, or spices you have floating around your fridge and pantry. I’ve included four of my favorite flavor combinations below, but I’d encourage you to play around with what you like!

HOMEMADE HUMMUS - 5 WAYS

Makes about 2 cups

IngredieNts

Basic Hummus

1 (15-oz) can chickpeas, drained
¼ cup plain yogurt (optional)
2 tablespoons nut butter (tahini, almond, peanut)
¼ cup olive oil
4 garlic cloves
Juice of 1 lime or small lemon
1 tsp ground cumin
½ tsp kosher salt
⅛ tsp cayenne pepper (optional)

Method

Combine all ingredients in the container of a food processor. Blend for 5 minutes, until very smooth and warm to the touch. Transfer to a serving bowl or an airtight container. (For best flavor, cover and let hummus stand for at least an hour before eating.)
Serve with pita and garden fresh vegetables. Refrigerate in an airtight container a good swirl of olive oil to coat the top for up to 5 days.

Kalamata Olive and Black Pepper

To Basic Hummus, add 1/4 cup kalamata olives, 2 tablespoons almond butter, and 1/2 teaspoon ground black pepper. Top with olives and olive oil.