It took a while for my Filipino-groomed palate to catch on to the exotic flavors of Hummus. When I first tried it, I was expecting something a lot sweeter, like the Pinoy classic “Lily’s Peanut Butter”–that definitely didn’t turn out as I thought ;-p

However, over years of seeing Dave, my partner, snack on it constantly, I’ve come around to being addicted to hummus myself. I love savory snacks, and hummus hits the spot quickly and easily. Plus, it’s quite the guilt-free treat when you make it at home with quality ingredients: Chickpeas are high in fiber, olive oil in good fats, and tahini in protein and calcium. So much better than potato chips and dip!

The variety of flavors I’ve seen at farmer’s markets showed me how creative you can get with hummus, so I’ve come up with my own make-it-at-home recipe that can be customized further by adding other spices and ingredients. Once you’ve got your recipe down, for the future I would recommend making triple the amount in one go to make the clean-up worth it :-) Hummus stores really well (just freeze and thaw as needed–texture stays amazingly intact) and makes a great homemade gift or potluck contribution!

[amd-zlrecipe-recipe:6]

If your hummus is too thick, just add more warm water. If you want it smoother, add more olive oil. Feel free to add other spices or peppers and herbs from your garden to customize the flavor. Some recommendations: 1 tsp. cloves, 1 tsp. thyme, 1 tsp. oregano, 1 tsp. cilantro, 1 tsp. sage, 1/2 tsp. saffron.

Now enjoy it with some toasted pita bread or multigrain crackers! You can also add a layer of hummus when making sandwiches or wraps.