Everything You Need To Know About Hummus

Ingredients

• This super-versatile dip is ridiculously easy to make at home-and easy to customize with your favorite flavors, too.
• By Genevieve Ko
• hummus
• W hen someone says cooking something from scratch is as easy as buying it ready-made, it's usually just not true. But hummus comes really close. You throw everything in a food processor, flip the switch, and it's pretty much done. D.I.Y. hummus takes a minute, maybe two, and tastes way fresher than the supermarket version.
• The best part of whipping up a batch from scratch? You can customize it to suit your taste: a little more lemon if you like it bright, more oil or tahini for a richer dip, pureed until silky smooth or kept a little chunky.
• And once you've perfected the basic lemon-tahini version, you can branch out: Blend in sriracha, and cayenne for an extra-spicy version, or roasted eggplant and smoked paprika for an earthy take on the classic. Kick up the color by blending in peppadew peppers or roasted beets, make an uber-tangy hummus with pickles, dill, and scallions, or add marinated artichokes, parsley, and mint for a whole new take on artichoke dip. All it takes is one bowl and the push of a button. As simple as store-bought? Maybe not. But with just five minutes from can to bowl, who cares?
• Keys to Success:
• START WITH TASTY INGREDIENTS
• If you're using canned chickpeas, choose a brand that's good enough to eat on its own. Sniff your tahini before adding it. Sesame seeds go rancid quickly, so make sure your tahini smells and tastes fresh.
• NAIL THE SEASONING
• To get the salt level just right, taste the hummus with whatever you plan on dipping in it-for example, you won't need as much salt with salted pita chips.
• PLAN AHEAD
• Hummus can be made up to 1 week ahead and stored in an airtight container in the refrigerator.