I like hummus. Like kids like ice cream. I could eat it for every meal. Hummus on toast for breakfast. Hummus on carrots for snack. Hummus on a veggie sandwich. Hummus hummus hummus. I wish I liked fruit as much as I like hummus.
I have been addicted to Sabra’s hummus for years. Every time I go to the grocery store I buy at least two of the family size containers. And if I ask MainMan to pick some up for me and he comes home with the normal size I whine a lot, then I finish the container in one snack session. In an attempt to eat more homemade stuff (and conveniently right before the massive Sabra recall), I decided to start making my own hummus. I tried a couple recipes and they were edible, but they didn’t really taste as good as my go-to store-bought version. So I enlisted a good girlfriend in Los Angeles, who’s a very serious cook, and she sent me the following links:
I like my hummus simple and spicy. No frills, just garlic, lemon and Sriracha. So the top one works best for me. I’m still working on it to give it more zap. And I always tend to add more water and lemon juice than the recipe calls for to get it smoother. The trick here is if you’re using canned garbanzo beans, you have to take the 30 minutes or so to remove the clear, contact-like skin on each bean. It’s simple to do, just a little time-consuming when you’re using two cans in a single batch.
From The Kitchn:
How to Make Hummus
What You Need
1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper
To serve: pita wedges, pita chips, raw sliced vegetables
A food processor or blender
1. Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.
2. Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.
3. Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.
4. Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you’d like, add more lemon juice or olive oil to thin it out and make the hummus creamier.
5. Transfer to a bowl and serve: Scrape the hummus into a bowl and serve with pita chips or raw vegetables. Hummus will also keep for up to a week in a sealed container in the refrigerator.
• For even tastier and more authentic hummus, try cooking your own chickpeas from scratch: How to Cook Beans on the Stovetop
• Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa or smoked paprika.
• Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top.
• For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic.
• For an olive hummus, fold in 3/4 cup of chopped green or black olives.
• For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.
• For a more lemony hummus, add 1/4 cup of chopped preserved lemons.