Hommus recipes abound on the Internet, but if you make and eat this Middle Eastern spread on the regular, you might want a method that’s a bit more touch-and-go. Hillary Pollak at Food52 offers a simple equation that won’t require you to reference any recipe.
Photo by Meal Makeover Mums
The formula requires 2 cups chickpeas, around 1/4 cup of olive oil, a few dollops of tahini, the juice of a lemon, a chopped garlic clove, and a pinch of salt. Everything else — for example, spices like paprika, cumin or za’atar — is optional and to taste.
Perhaps the most important part takeaway, though, is the idea that you can pretty much make hummus out of anything that needs to be used up in your fridge or pantry. She writes:
I might find a half-used jar of pesto or a spice blend and decide to mix it in. If you’re not a huge fan of chickpeas — or you’re tired of classic hommus — you can replace up to half the quantity with roasted vegetables. I’ve found that starchier veggies like sweet potatoes, beets, or carrots work best. Chop carrots or sweet potatoes, toss with olive oil, salt, and pepper, and roast in a hot oven, between 375º and 425ºF [190-220C], until soft and caramelised.
This seems like a pretty great guideline for making hommus out of pretty much any vegetable (or even a firm-fleshed fruit). Kabocha squash hommus, edamame hummus, hazelnut-roasted cauliflower hommus: the options are endless.
How to Make Hommus Without a Recipe [Food52]