Hummus is traditionally made with chickpeas, but with one simple swap you can give your hummus a unique Southwestern spin.

If you want to take a Southern spin on a Levantine staple, give black-eyed pea hummus a try for an unforgettable snack.

Hummus is one of our favorite dips, made even better by how simple it is to make. Made from blending chickpeas, tahini, and a few other simple ingredients in a food processor, it’s the easiest ...

Silky smooth homemade hummus is easier to achieve than you think. Nail this method, and you’ll never look at a chickpea dip the same way again. This simple Middle Eastern dip is so universally ...

Traditionally made using chickpeas, tahini, lemon juice and olive oil, hummus has endless potential for flavour-packed remixes. So, in the interest of helping out low-maintenance cooks everywhere ...

In just five steps, you’ll have delicious and nutritious hummus with this recipe from the Institute of Culinary Education.

The Israeli chef of Zahav in Philadelphia shares the secret to his smooth hummus.

With other stores also donning recyclable hummus lids, this has raised questions ... really safe now that the plastic lid on your beloved chickpea spread has gone and done a runner?

Hummus will keep in the fridge for 3-5 days in a sealed container. FAQs about BBC Food ...

Taste and add more seasoning if required. While the chickpeas are cooking, make the hummus. Drain the chickpeas, pop them into a blender or food processor along with the garlic, yoghurt ...

The author is the Editor, special features for The Economic Times. I first tasted hummus in Grand Cheese Bazaar, the pioneering food shop started by Karen Anand in Mumbai in 1990. The cheese was nice, ...