Hummus is an awesome food in many different ways. It provides excellent protein and it can be enjoyed on toast, on a sandwich, on crackers, on chips or just eating it straight with a spoon. I personally like to dump some hummus on some rice when I don’t have a lot of time and it provides plenty of energy and nutrition.
Other optional ingredients
Soak chickpeas overnight in water, drain and cook for 1 hour in a normal pot or 20 minutes in a pressure cooker.
Hummus can be frozen for 6 months without any significant change in the flavor or texture.
Instead of salt and pepper, ranch seasoning is pretty good also.
Maybe I’m just too much of a fanatic about how awesome hummus is, but it can help boost the proteins in just about any meal. Sometimes I make a bunch of it and put it all in ice cube trays, then I add it to smoothies. Smoothies with chickpea taste creamy and rich.
I use a blender because it makes hummus that is smoother and creamier. For use as a dip, it’s probably desirable to retain some of the texture of the chickpeas, so you may want to use a food processor.