Before we embark on a journey through the land of mashed chickpeas, olive oil, and tahini, we must address some controversy. First, the eternal debate over the correct pronunciation of “hummus.” Is it “hoo-mus,” “hum-us,” or perhaps “huh-mus”? I’m partial to the latter two, but I don’t care how you say it, as long as your hummus is tasty!

Next up: the great chickpea skin debate. Some swear by removing the skins for a smoother, creamier texture, while others argue that it’s an unnecessary step that complicates the hummus-making process. 
 
Those in favor claim that removing chickpea skins creates a smoother, creamier texture in your hummus and allows the flavors of the other ingredients to better shine through. Those opposed argue that removing chickpea skins is tedious and time-consuming, and depletes them of valuable nutrients and fiber. 
 
Whether to remove chickpea skins for hummus ultimately boils down to your own taste preferences and willingness to put in the extra effort. I personally don’t think it is essential and only do it about half the time.  Nonetheless, my method for removing the skins from the chickpeas is below, should you decide to give it a try. 

Finally, do you go classic with pita bread or get adventurous with your dipping items? Perhaps you’re a rebel who dips apples, chips or meatballs into your hummus. No judgment here, as long as you bring enough to share.

As an Arab, hummus is more than just a dip; it’s a way of life. It brings people together, sparks debates, and quells hunger without ruining your appetite for dinner. Growing up, we always had hummus in the fridge, sometimes homemade, other times store bought. While you can’t beat the convenience of store bought hummus, the glory of a fresh batch cannot be overstated. When you make it yourself, it will taste fresher and you can customize it to your liking.