One of the worst things I've come across at the supermarket is commercial hummus...

[brooklynite]

…probably because I can get fresh hummus at a half dozen Arab grocery stores and restaurants nearby, and because it ridiculously easy to make from scratch:

Combine a can of chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 2 tb olive oil, 1 stop cumin, salt and pepper.

Purée

[alwaysinasnit]

1. Thanks for the recipe, but I'm curious about "1 stop cumin."

[bucolic_frolic]

5. I think that is 1 tsp cumin

[alwaysinasnit]

8. Thank you!

[PoliticAverse]

2. The problem is the tahini, which people don't tend to have at home...

and can be harder to find in a supermarket than readymade hummus.

[redwitch]

3. Fresh is so much better!

I have been using the Moosewood Cookbook recipe for almost 40 years!

[bucolic_frolic]

4. I got a boatload of Sabra hummus last week, leftovers from the Super Bowl I think

I'm guessing MAGAreds wouldn't touch that Arab food. It was about 2/3 off and good, but thanks to your ideas I will experiment with the flavor - cumin, pink salt, pepper, olive oil, lemons all on hand. Never thought about it DIY hummus.

[Aristus]

6. Nothing in the world like fresh hummus.

But my grocery store's commercial brand is actually pretty good. It's adequate when I want hummus, but there's no one around with the requisite skills to make it.

I had a friend once who was from Jordan, and she made me some of the most delicious hummus I've ever had.

There's a Mediterranean restaurant in Bellevue where Mrs. Aristus and I liked to go before COVID-19, and the food there, including and especially the hummus, was Heavenly.

[mitch96]

13. I "embellish" my store bought hummus.. I add more tahinni (It lasts for ever btw), lemon

juice and garlic.. Lots more garlic..YMMV
m

[Polly Hennessey]

7. I am a fan of Boar's Head hummus. I am also lazy.

[hippywife]

9. I also put

garlic and marinated artichokes (including the liquid in the jar) in mine.

[Kali]

10. trader joes regular is pretty good

but yeah, easy to make. try cooking your chickpeas from scratch. even better.

[tishaLA]

11. It's better if you do the chickpeas from scratch

put 1/4 t baking soda and salt in the soaking water the night before, 1/4 t baking soda and salt/celery/onion/garlic in the cooking water. remove as many skins as possible when you drain. Process the chickpeas, tahini (I like lots of tahini in mine and I buy an Arab brand that tends to be thinner than Israeli brands), olive oil, lemon juice, cumin, S&P for three minutes, process in a food processor for 2 1/2-3 minutes (set a timer). Serve warm like they do in Israel.

[Sherman A1]

12. Having worked in retail grocery for four + decades

I assure you that there are plenty of things that are worse.