the ultimate hummus

finished
Hummus is yummy, hummus is great,

The day before this, five jars I ate.

It’s creamy and tangy, but perfect in taste.

Get into my tummy, I don’t want to wait!

Yeah. As you can tell from my poem, I really like hummus. It’s super healthy, tasty, and easy to boot.

Really. It’ll only take you 10 minutes to make. I promise.

All you need is a blender.

recipe card

I mean, look at that recipe. It  fits easily onto a little note card.

And because this recipe is so easy, let’s begin. Now.

chickpeas

These are chickpeas, also known as garbanzo beans. They make up the bulk of hummus, are high in fibre and all other sorts of good things. You can buy them dried and soak them overnight. Or, if you were lazy (and intelligent, hah!), you can just buy them ready-to-go in a can.

Before tossing this into the blender, you want to drain the can of chickpeas, but reserve 1/2 cup of the fluid. You’re gonna add that in later, to make your hummus extra flavourful!

chickpea skins

If you were so inclined for a even creamier and smoother hummus, you could remove each of the little skins on the chickpeas before tossing them into the blender.

I got so far as these in my hand, figured they would add more (good) fiber, so I just dunked the entire can in the food processor. Lazy and healthy! That’s how I roll.

garlic

Mince two cloves of garlic. Add it to your blender.

sesame paste

Dig the tahini out of the back of your fridge. Tahini is basically white sesame paste. Living in China means that although there is no tahini here, I can just buy…white sesame paste.

You’ll need 4 tablespoons of this.

before blending

To your pile in your blender, add: 2 tablespoons of olive oil and 4 tablespoons lemon juice (more or less, according to your taste).

Then prepare your spices: 1 tablespoon of cumin and 1/4 teaspoon of cayenne pepper. I substituted this with a 1/2 teaspoon, since I love me some spicy, and used a mixture of paprika and chili powder instead.

Lastly, season lightly with some salt and lots of pepper.

BLEND!

BLEND!

BLEND!

Leave the food processor running and pour in 1/2 cup of the reserved drained water from the chickpeas in a steady stream – or until the consistency is correct.

BLEND!

BLEND!

BLEND SOME MORE!

and voila!

Don’t be afraid. Dip a cheese rice cracker in it!

I eat hummus on crackers, on bread…straight from the jar.

cracker

Hummus

  • 400g/2 cups of cooked chickpeas (reserve 1/2 cup drained liquid)
  • 1/4 cup tahini*
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 2 lemons, juiced (about 5 tbsp lemon juice)
  • 1 tbsp cumin
  • 1/4 tsp cayenne pepper, or to taste
  • salt
  • pepper
  1. Drain chickpeas, reserving 1/2 cup of the liquid to be added later.
  2. Crush, and finely chop garlic.
  3. In a food processor, add drained chickpeas, garlic, tahini, olive oil, lemon juice, cumin and cayenne powder. Add salt and pepper to taste.
  4. Pulse until roughly chopped. Stir, if needed.
  5. Turn food processor on, and pour in 1/2 cup of water in a steady stream until hummus is at the preferred consistency.
Serve with pita chips, rice crackers, on bread etc.
Hummus can be stored in a clean jar for about 1 week, when refrigerated.
*Note: Tahini can be substituted for white sesame paste

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Posted on July 3, 2011, in Uncategorized. Bookmark the permalink. 1 Comment.

  1. Woah, so many new updates to your blog! :D

    Every time i read this i always get some sort of urge to suddenly start cooking/baking just to make the delicious food/pastries that you blog about. But then I remember that i like my house, and I would prefer not to burn it down. (and also i’m lazy).

    I like the new background! Oh and a random point, with the new background the text at the top that says stuff about pineapple and velociraptors is a bit hard to read.

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