Hummus Day: On May 13th, join millions of people around the world

in celebrating their love for hummus.

  • Publish date: Wednesday، 13 May 2020 Last update: Monday، 13 May 2024
Hummus Day. On May 13th, join millions of people around the world

Hummus Day. On May 13th, join millions of people around the world in celebrating their love for hummus. Consume, share, celebrate and profess your love for this special food. 2020 marks the 8th official International Hummus Day

Hummus is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt, and garlic. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe.

Many cuisine-related sources describe hummus as an ancient food or connect it to famous historical figures such as Saladin. Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia.

  • Ingredients

    • 20 Minutes
    • 4 Serving
    • 14 Calories

Chickpeas (3 cups).

Chickpeas (3 cups). Chickpeas, also known as garbanzo beans, are the star ingredient in hummus. Canned or dry chickpeas? If you’re wondering how to make hummus from scratch–the best, extra creamy, authentic stuff–you’ll want to cook your own chickpeas from scratch (you’ll give them a good soak overnight + boil in water until well-done. More on this later)

Garlic (1 or 2 cloves)

Garlic (1 or 2 cloves). Start with 1 clove and make sure it is finely minced. Tip: to tame its pungency, allow minced garlic to sit in a little bit of lemon juice for a few minutes.


Tahini (1/3 cup). Tahini is a rich, nutty and slightly bitter paste made from toasted sesame seeds.

Fresh Lemon Juice

Fresh Lemon Juice (from 1 lemon). Fresh lemon juice is just the thing to add tang here.


Salt. Just a pinch of kosher salt to your liking. You can always add more. If you’re interested in adding

Extra Virgin Olive Oil

Extra Virgin Olive Oil. A generous drizzle of quality extra virgin olive oil is the way to finish and serve this dip the authentic way.

Garnish (sumac, cumin and parsley)

Garnish. Not to be underestimated. My favorite way to garnish a bowl of hummus, is a few pinches of tangy sumac (sometimes ground cumin is a good addition). If you have some extra cooked chickpeas, plant them right in the middle. For a pop of green, you can add a garnish of fresh parsley.
  • Method & Directions

    • 20 Minutes
  1. Cook the chickpeas well (even canned chickpeas can use a quick simmer!) I already mentioned that dry chickpeas are the best if you really want to learn how to make hummus from scratch. After soaking overnight, you can give the chickpeas a simmer in water for about 2 hours until well-cooked through and tender. Big tip! Overcooking the chickpeas just a bit gives you creamier hummus! So, even if you’re using canned chickpeas, give them a brief 20 minute simmer so they will be well cooked and tender.
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  2. Peel the chickpeas. Chickpea skins are edible, but if you want creamy hummus, peel the chickpeas and discard the skins. It helps to soak the chickpeas in a bit of hot water with some baking soda, takes the chickpea skins right off (more on this process below). Of course, sometimes I don’t peel the chickpeas, but that doesn’t change the taste, it only makes the hummus a bit on the rustic” side.
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  3. Use quality tahini and enough of it. Tahini paste is a key ingredient in an authentic hummus recipe. It will add that rich consistency and subtle nutty flavor. There are all sorts of tahini options out there. The best tahini comes from Ethiopian sesame seeds. I use organic Soom tahini from 100% roasted and pressed organic Ethiopian White Humera sesame seeds (find it at our online shop here).
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  4. For fluffy hummus, add ice cube while blending. Sounds crazy right? This is a trick I learned from my mother-in-law who is a master of the Levant kitchen. The ice cubes help in whipping the hummus into a creamier texture–kinda like freshly churned ice-cream.
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  5. Don’t rush it! Let the food processor run for 4 to 5 minutes. Run the food processor for a few minutes so the hummus mixture will blend well enough to a smooth texture. Test, and if needed, add a tiny bit of hot water through the opener of the food processor as it’s running to help continue to smooth the hummus even more until it’s utterly creamy.
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  • Nutrition Facts

Calories 14
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