Home-Made Hummus: Easy, Delicious, and Versatile

29 Mar

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.

As easy as pushing a button.

As easy as pushing a button.

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.)

Ready to be stored in the fridge

Ready to be stored in the fridge

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 like it with a bit of really good extra virgin olive oil on top.

I like it with a bit of really good extra virgin olive oil on top.

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.

On crackers, with sriracha

On crackers, with sriracha

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!

With chopped sun-dried tomatoes

With chopped sun-dried tomatoes

Hummus

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!

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4 Responses to “Home-Made Hummus: Easy, Delicious, and Versatile”

  1. Dianne April 2, 2014 at 6:23 pm #

    Thanks for posting this. I made a bunch of hummus a while back and hated it. The tahini overpowered it. Looking at your recipe there is a lot less tahini. Definitely going to try this.

  2. Anna DelGenio April 1, 2014 at 10:45 pm #

    Excellent – love hummus and have been (thus far fruitlessly) searching for a good recipe!! Excited to give this a whirl after seeing you “Pin” it. Also kicking myself in the arse for always saying I’m going to check out your blog and never actually doing so. Must make this more of a habbit!

  3. Mad Dog March 29, 2014 at 1:06 pm #

    I love hummus and it’s very good with a spoonful of harissa on top 😉

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