On the few occasions I’ve bought hummus at the grocery store, I received a scoff from my Turkish husband. While I only ever ate hummus once in all of the many trips we’ve taken to Turkey over the years, my husband used to manage the kitchen of a Turkish restaurant (where we met, actually) where it was one of the most popular appetizers on the menu. I remember taking a container home to enjoy as a late dinner after many of my serving shifts.
There’s only a few ingredients needed to make this delicious dish that you can serve as an appetizer, side dish, or if you’re like me, a full on meal with a plate full of veggies!
You can make this with canned chickpeas, or you can prepare dry beans if you’re thinking ahead. For somewhere in the middle, use a pressure cooker and they’ll be ready in just over an hour. I usually cook a whole bag and divvy them up for different uses. Some will go to hummus, the rest will go in salads, soups, etc.
When it comes to oil, I typically use cold-pressed olive oil from Turkey because it’s what we have in our home. You can use avocado oil, or whatever meets your health needs. It’s best to use a light flavored oil and vegetable oil fits the bill here, but on the health factor it’s not as great. I don’t mind the taste of our oil and try to opt for health as often as possible.