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Thursday, April 2, 2009

Hummus

My hummus has been evolving over time. I made a few small adjustments to the recipe to reflect those improvements. I changed from using the reserved juice in the cans to using water, added cumin, and made a few other very minor adjustments. I think this hummus is a lot tastier now! 3-14-15

There are all kinds of great dips out there, but one of my favorites is hummus, a thick dip made from chick peas (aka garbanzo beans). Commonly served in Mediterranean and middle eastern restaurants, it is easy to make at home. I like it with best with pita chips, baguette slices, and carrots.

The only special ingredient necessary for this dip is tahini, which is basically like peanut butter but made with sesame seeds. If you can find it, I like the Ziyad brand because it is cheaper and more liquid than many brands. Because it is more fluid, I find it easier to work with. To remix it before using (it separates like natural peanut butter does), all you have to do is shake the jar. With some other brands, you really need to work it to get it mixed back together. I, personally, am opposed to that if I can help it.

The other nice thing about hummus is that it is a blank slate. While it is perfectly delicious plain, it can be even better when you add a little something extra... perhaps some roasted garlic or roasted red peppers.

Hummus
Yield: 1 to 1-1/2 cups

1 15 oz can chick peas (drained and rinsed)
1 TBS lemon juice (fresh does make a difference here)
2 TBS tahini
2 TBS olive oil
1/4 tsp paprika (optional)
1/2 tsp ground cumin (optional)
1/2 tsp salt (to taste)
1/4 to 1/2 cup water

Put all ingredients into a food processor (except water). Pulse for 10-20 seconds. Remove lid and scrape down sides. Put the lid back on and start running the processor, slowly pouring the water into the feed tube. Add water until it gets to the consistency you like. This is mostly a matter of personal taste. If you add more water and run to processor longer, you can really get a smooth hummus. If you like it a bit more firm and "fluffy" then add less water to get it to mix the way you want. Hummus does firm up a bit in the refrigerator. Pour into a serving bowl or storage container. If serving immediately, you can drizzle with a little olive oil. Keeps in the fridge in an air tight container for about a week.

If you want to add a little extra flavor, before processing, add either 2 TBS of roasted garlic (I roast a whole bunch at one time, freeze in mini muffin tins, and then keep in the freezer for times like these) or 1/4 cup of roasted red peppers (fresh or canned).

4 comments:

  1. Great recipe! I like to roast some cherry tomatoes and garlic and add that in, as well. I made some of that around Thankgiving (for myself, of course), and my brother ate almost all of it (and still somehow had room for my Thanksgiving dinner)!

    By the way, hi! I'm Trish, Ralph Merriman's daughter. He gave me the link to your blog. :-)

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  2. Hi, Trish! It's nice to "meet" you. My favorite has always been the roasted garlic hummus, but I might have to try adding roasted tomatoes. That sounds good! Thanks for the great idea!

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  3. yours is the first hummus recipe I've seen that says to put roasted garlic in it. I always get heartburn from raw garlic, so this recipe is a keeper. Thanks.

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  4. I will try this tomorrow evening, thanks!
    Kim

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