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Entries tagged with 'Hummus'

How to Pair Beer With Middle Eastern Food

Mike Reis 1 comment

Bright, herbal, and generously spiced Middle Eastern dishes are wonderful with beer—if you choose the right bottles. Read this guide before you stock up. More

Za'atar-Rubbed Cod With Spicy Chickpea Purée and Grilled Zucchini

Sunday Supper Jennifer Olvera 2 comments

Aromatic, za'taar-rubbed cod rests on a bed of habenero chickpea purée, alongside lemony, grilled zucchini. More

Za'atar-Rubbed Cod With Spicy Chickpea Puree and Grilled Zucchini

Serious Eats Jennifer Olvera 1 comment

Hummus-like chickpea puree serves as the foundation for za'atar-rubbed cod, which is then served alongside lemony, grilled zucchini. More

Vegetarian: Roasted Zucchini-Chickpea Dip with Za'atar

Vegetarian Lauren Rothman Post a comment

Chickpeas come together with sweet roasted zucchini to create a light, silky dip that's far more exciting than your average store-bought hummus—and a cinch to make. More

Sauced: Extra-Smooth Hummus

Sauced Joshua Bousel 24 comments

How do you match the silky smooth texture of store bought hummus at home? The answer lies in those pesky, thin chickpea skins. More

Extra-Smooth Hummus

Serious Eats Joshua Bousel 12 comments

How do you match the silky smooth texture of store bought hummus at home? The answer lies within those thin chickpea skins. More

A Sandwich a Day: Sabich at The Hummus Shop

New York Ari Rudess 6 comments

In this great city of ours, one could eat a different sandwich every day of the year--so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. --The Mgmt. More

DIY Black Tahini and Beet Hummus

Serious Eats Molly Sheridan Post a comment

Black tahini offers a sweeter, nuttier flavor than tahini made with white sesame seeds. With such black gold at my finger tips, I decided to add it to a hummus that could stand up to it, pigment-wise. The color alone is sure to turn a few heads at your next gathering. More

15 Easy Hummus Variations

J. Kenji López-Alt 17 comments

Hummus lovers, gather around. Most of these hummus variations require no more than a minute or two of chopping and stirring. Hot Bacon Hummus, B'ummus (beet hummus), Tzatzummus (tzatziki, meet hummus!) and even Pastrummus (pastrami + hummus, we went there). More

Hummus Made with Greek Yogurt Is Half the Fat, Tastes Just as Good as Regular Hummus

Erin Zimmer 11 comments

If you're of the belief that Greek yogurt can do no wrong, well, this continues to prove that theory correct. The yogurt gives the hummus a rich, smooth texture without the extra fat. This is worth seeking out, hummus and yogurt lovers of the world. More

14 Ways to Love Hummus and Tahini in NYC

New York Tiffany Tay 10 comments

We'll just come out and say it: we really love hummus. We have no problem with grabbing some pita and calling it dinner. And then there's tahini, the sesame paste that improves pretty much anything it touches. We love that too. More

Basic Hummus from 'Jerusalem'

Serious Eats Kate Williams 8 comments

Here's a tahini-rich recipe for hummus. More

Snapshots from Israel: What's The Best Hummus You've Ever Had?

Carey Jones 35 comments

Ah, hummus. How do I never get sick of you? It's one of those foods, like good crusty bread or fresh milky cheeses, that is perfect in its simplicity—its ingredients few but allowing for so much variety, so much nuance in expression. The slightest difference in pureéing method, or garlic or lemon or tahini use, can create a totally different experience. What's the best you've ever had? Where was it from, and what made it so compelling? More

Behind the Scenes Tour of the Biggest Hummus Factory in Israel

Erin Zimmer 20 comments

What's the secret to the best hummus? It's not really a secret. It's actually quite simple. Use the best tahini and the Bulgarian chickpea, according to the Strauss company, the number-one manufacturer of storebought hummus in Israel and the owner of the Sabra brand in America. Grab a hairnet and join us on a tour of the hummus factory! More

8 Ways to Use Tahini

That's Nuts Lee Zalben 14 comments

Tahini is best known as an essential ingredient when making hummus—but what to do with the rest of the jar? We've got eight ideas for making the most of your sesame seed paste! More

Forget Tahini; Make Hummus with Peanut Butter Instead

That's Nuts Lee Zalben 20 comments

Planning on whipping up some hummus but don't have any tahini on hand? Let peanut butter come to your rescue! More

Peanut Buttery Hummus (No Tahini)

Serious Eats Lee Zalben 5 comments

Planning on whipping up some hummus but don't have any tahini on hand? Let peanut butter come to your rescue! More


Serious Eats Joshua Bousel 41 comments

Hummus with pita chips is my go-to snack (anyone else?). Until recently, I lived off the storebought variety, with my homemade hummus never being up to snuff with the likes of Sabra. But then I had a revelation in hummus-making. More

Cook the Book: Israeli Workingman's Lunch

Serious Eats Caroline Russock 10 comments

We love a good egg sandwich—bacon, egg and cheese, egg salad, Croque Madame, we could go on and on, but we have to thank The Big New York Sandwich Book for introducing us to another egg-centric lunchtime repast, the Israeli Workingman's Lunch. One might assume that most workaday Israelis are bent over an overstuffed falafel but Snir Eng Sela, chef at Commerce had a different sort of Israeli lunch in mind. More

Cook the Book: Complete Hummus

Serious Eats Caroline Russock 9 comments

In Israel, hummus is treated as a blank canvas for all sorts of toppings. This Complete Hummus begins with a great recipe for basic hummus—dried chickpeas soaked overnight and blended with tahini, lemon juice, and garlic—which are topped off with a pool of spicy lemon-cumin-hot pepper sauce, drizzles of olive oil and raw tahini, and a sprinkle of parsley and chopped onion, and even whole chickpeas if you'd like. More

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