Hummus

Hummus

I don’t know when I became an adventurous eater. As a matter of fact, I don’t even remember when I started branching out from my normal rotation of spaghetti, chili, meatloaf and pancakes. I want to say it was when The Hero moved in because when I’m in a relationship, I go all super domestic. Yeah, we’ll just go with that.

Hummus would fall into the adventurous eating category. I’m really weird about foods, particularly foods I categorize as condiments. See, I really am not a fan of mystery sauces (which is why I’ve NEVER had a Big Mac), creamy/cheesy/white sauces, colored sauces or anything other than barbecue sauce and salsa. And salsa only gets a pass if it’s homemade or pico de gallo style.

I remember trying hummus at the urging of coworkers at a group lunch (another weird experience since I am not a fan of double dipping or other people touching my food). It was thick and made with chickpeas and… orangeish/brown. Um… no.

But then they kept on ranting and raving about how good it was (and no one had double-dipped), so I decided to give it a try.

OH. MY. DEPRAVED. TASTE. BUDS. All these years of condiment snubbing and I’ve missed out on THIS?! WTF? I was so disgusted with myself. What followed however was a two-week disappointment as I tried to find that exact hummus in stores and other restaurants. Sigh.

What I didn’t know is I could make it at home. In comes this recipe. I had all of the ingredients, except tahini, but I found a recipe to make my own. I highly suggest making your own. It’s only sesame seeds and oil. I also cooked dry beans to make the hummus because, well, I don’t like the slimy canned ones. Oh… I didn’t have lemons, but I had limes and, hey, I like limes better anyway.

Hummus
slightly adapted from Cook’s Illustrated

  • 15 ounces of chickpeas, drained and rinsed
  • 1 medium clove of garlic, diced
  • 3 tablespoons of freshly squeezed lime juice
  • ½ teaspoon ground red pepper
  • 1 jalapeno (or other hot pepper), chopped (remove ribs and seeds to reduce heat)
  • ¼ cup tahini
  • ¼ cup extra virgin olive oil
  • ¼ cup water
  • Salt to taste

Process all of the ingredients in a food processor until smooth, about 40 seconds. Add salt to taste and blend another 10 seconds. Transfer to a resealable container and chill for 30 minutes to allow the flavors to blend together. Serve cold. The hummus will keep in the refrigerator for two days.

Hummus

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2 Comments

  1. Deauna,
    I like to make my own hummus, too! It’s fun to experiment with different veggies from the farm share to change things up (garlic scape pesto is a favorite). My favorite Lebanese butcher serves hummus with a real healthy drizzle of olive oil, at room temp, and that’s now how I roll.

    I’m glad to find you from Tasty Tuesdays!

    1. Thanks for stopping by! I’m going to try other varieties at some point. I’d really love to try to copy cat the one I had years ago. I don’t love that particular restaurant enough to go back, but there’s an ingredient that I’m missing. I think it’s smoked paprika.

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