The Wonders of HummusPosted: August 17, 2009
Hummus is delicious, nutritious, and always a gracious party guest. Hummus is also so easy to make at home that it makes you wonder how they get away with charging four bucks for an 8 oz container at the supermarket. And like many things, the homemade version usually tastes much better – especially because you can keep taste-testing until you’ve customized your hummus to fit your particular tastes. I more or less never measure out any ingredients when making hummus, so the amounts here are really just approximations. I recommend having a little extra of everything on hand so that you can mix and match to your heart’s content. I will say up front that in the $30/w household, we like our hummus to pack a garlicy wallop. The breath-conscious may wish to adjust accordingly.
Rich, Delicious Hummus
4 c. chick peas (we usually by them dried then rehydrate in the crock pot – for this, use broth instead of water for extra flavor)
1/3 c. tahini
3 cloves garlic (peeled)
1/3 c. olive oil
1/4 c. lemon juice
1. In the food processor, grind the garlic with a little bit of the oil.
2. Add all the rest of the ingredients (excluding the salt and paprika) and blend until smooth. This will leave you with a relatively thick hummus, if you prefer a thinner variety, add a little water (start with 1/4 cup maybe) and re-blend. Salt to taste and blend again.
3. Spoon into a bowl, drizzle some more olive oil over the top, and sprinkly with paprika.
4. Serve with warm pita or veggies, spread on sandwiches, whatever.
You can pretty much adjust any of your proportions during step 2. Add some more lemon if you want more bite. If the flavor is too strong, add more chick peas and maybe some more tahini. And of course, you can add all sorts of extra ingredients (roasted red peppers, harissa, olives) to make your own versions of any special flavored hummus they sell in the store.