This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Grind It.
Hummus, or some variation thereof, has been around for thousands of years. It’s recipe appears in cookbooks dating back to the 13th century. I started making my own hummus at home about 4 or 5 years ago with a food processor. Even though it was better than most of the stuff I had been buying in the store, it still wasn’t quite right. My wife and I both love hummus as a snack around the house and I’ve made various variations of hummus for parties and get togethers. But it wasn’t until I made hummus with the traditional mortar and pestle that I really fell in love this dish. Now I understand how this became a staple in parts of the world for thousands of years.
This recipe is a very simple, classic hummus that can serve as a base for exploring other flavors. The flavors of the Middle East and Mediterranean blend well with hummus. Try curry, paprika or toasted pine nuts to dress it up. One of my wife’s favorites is Roasted Red Pepper humus using fresh roasted bell peppers. I like to kick mine up with a little roasted jalapeno. The options are endless and a great reason to explore new flavors.