Straight-Up Hummus

RECIPE #271, DAY #460

FIVE STARS

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ORIGINAL RECIPE: “Hummus” from Nava Atlas’s The Vegetarian 5-Ingredient Gourmet*

TIMING: 5 minutes

DIFFICULTY: Easy

TOOLS: A small food processor

COOK TYPE: None

dsc_0771HEALTH: We all know about hummus. There it sits, in tubs of about a million brands and flavors, in the cooler section of every grocery store. How it got to be so ubiquitous, I have no idea, but we all know, too, that it can only be a good thing, as tasty and good for our health as it is. I mean, consider the other options: Ranch Dip, French Onion Dip, queso… whichever way Americans turn, it seems we’re doomed to dip our foods in fat. Except for hummus. Eat it proudly and loudly.

EXPERIENCE: There are a few foods which I find preposterous when pre-made. (That doesn’t mean I never buy them.) Popcorn is one of them. Salsa is another. Jello. And hummus is a fourth. I mean, not only are all these things ridiculously easy and quick to make (and therefore control the contents), but they all taste better fresh. So go ahead, roll up your sleeves and don that apron for about 5 minutes and see if you don’t agree: homemade hummus is so easy it will almost distract you from how simply delicious it is.

This is a random, straight-forward recipe I encountered in one of my cookbooks years and years ago and have never encountered a reason to look for another. It’s perfect.

NOTES: For other variations of hummus, you’ll have to wait. Of course, there are chickpea variations, like with roasted red peppers, roasted garlic, and cilantro-jalapeno. There are also bean variations, two of my favorites being black bean with cilantro and white bean with roasted red tomato. I will also share those later.

This has to be the easiest snack food to make each week and keep in the fridge. However, beans never last long once you crack into them. Eat this within a few days.

Yep, we’re gonna use canned beans. I find a great deal of variation between the brands, and even between times. I use 365 Organic Garbanzo Beans (same as chickpeas) most of the time. You could make your own from dry, though. If you’re considering that, I assume you already know the basics of cooking beans. If not, Google it or check out this useful page at What’s Cooking America, HERE.

Tahini is sesame paste, and can be found in most grocery stores. It is expensive, but the taste is strong and goes a long way. Also, it stores in the fridge for a long time.

***

  1. In a small food processor, combine 1 drained can chickpeas, 1/3 cup tahini, juice of 1 lemon, 1 scant teaspoon ground cumin, 1 clove garlic, and salt and white pepper. Puree until nice and smooth. If needed, add a little water at a time to keep the hummus mixing. Taste for salt.
  2. Scoop hummus into a bowl, smooth over, then drizzle with olive oil. Optionally, sprinkle with some whole chickpeas or pine nuts.

Serve with pita, pita chips, crackers, pretzels, or raw veggies like broccoli, tomatoes, carrots, and cucumbers.

*Recipe has been changed from the original.

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