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.
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.