I haven’t made my own hummus in a while; laziness, really. I used to make it regularly and it was a terrific go-to for quick lunches as well as unexpected guests. But there are quite a few on the market that I like well enough to forget how much better it can be when you make it yourself.
But I had several cups of chick peas that I had soaked and needed to do something with.
I considered making falafel, but what I really need in my fridge right now is something to help me get through Lent with no cheese. (I gave it up for this pre-Easter period of mindfulness and have found it somewhat trying not to be able to just reach for a slice of something salty, creamy and filling whenever I am feeling peckish. While on a spiritual plane it is reminding me to be grateful for all the abundance that is in my life, I am also realizing how much of my son’s dinners and leftovers I have been snacking on. I had no idea how routine it has become for me to nibble on his cheesy pastas or melted cheese tortilla chips while making food or washing up. Wow.)
Hummus gives me the salty, creaminess I crave, and adds garlicky goodness to crackers, or the wrap sandwiches I make for lunch that used to contain feta. And one thing I have learned from eating store-bought hummus is the many flavorings you can add for a twist.
I made this big batch of basic hummus (which has its origins in Molly Katzen’s Moosewood Cookbook) and I am now experimenting with add-ins: pesto, black olives, chipotle, sun-dried tomatoes. It makes me much more likely to substitute cucumbers and carrots for crackers in my dipping frenzies too! I also thin it with olive oil and lemon and use it as salad dressing.
The following quantities are very flexible. Put more of what you like and less of what you don’t, and adjust while it is still in the food processor. Once you are satisfied, transfer to a resealable container and play around!
1-2 generous Tbs garlic, sliced
½ Cup parsley/cilantro, roughly chopped and packed
¼ Cup onion (or scallions) roughly chopped
3 Cups garbanzos, drained
6-8 Tbs tahini
6-8 Tbs fresh lemon juice (plus additional to taste)
1 Tbs cumin (optional)
¼-1/2 tsp cayenne or hot red peppers flakes (optional)
Salt to taste (do ¼ tsp at a time)
Olive oil/water to thin, if desired
Place garlic, cilantro and onions/scallions in a food processor and pulse until chopped fine. Add garbanzos, tahini and lemon juice and process until smooth. Add remaining ingredients as desired.
Once you have this amount, you can play. Separate some in a bowl and add black olive paste or finely chopped black olive. Add a Tbs of pesto or a tsp on the adobo liquid from chipotle in adobo, or finely chopped sun-dried tomatoes. Have fun!