05 Kwi Classic homemade hummus, the best recipe from Israel and Palestine

I love hummus to death. Not only for its taste, which I just adore, but also for it’s numerous methods of use and health benefits. The best hummus I ate in my life was during my trip to Israel and Palestine while being exchange student in Turkey. It was a period of my life in which I traveled a lot, I discovered a lot of new flavors and places. I brought this recipe with me from Israel and Palestine. This is why Hummus always evokes a lot of amazing moments and memories.

Usually I don’t eat too much bread, unless it’s homemade. But if I eat it, the most common addition to it is the hummus. I don’t like butter so this wonderful paste with chickpeas and tahini is a perfect substitute. Hummus tastes also delicious with crackers, wafers or on hot toasts. It can also be used as a dip served with thinly sliced vegetables. These snacks are not only healthy, fulfilling and nutritious, but also provide many important nutrients which our body needs.

There are plenty varieties of hummus, you have a lot of choices there. You can add the sun-dried tomatoes, numerous herbs, spices and vegetables. Today’s recipe is universal and basic, you can spice it up how you like it. This paste is best to prepare with self-cooked chickpeas – the flavor is the best then. But if you don’t have time to cook them, you can also use canned chickpeas, hummus will come out also pretty good. It should be noted, however, that the properly cooked chickpeas are in this recipe, more about that below.

If the taste of classic, natural hummus don’t convince you, I recommend you to add your favorite recipe, spices or dried tomatoes (my favorite add-on), because the health benefits of this paste prove that without a shadow of a doubt it’s worth to include hummus to your daily diet.