Tag Archives: hummus

Hummus

Hummus definitely falls into that category of foods where you ask yourself, “Is it worth making this or should I just buy some?”  There are plenty of good brands of hummus to purchase, especially if you doctor it up with a drizzle of olive oil or a sprinkling of zatar spice.  The thing is you can never quite buy yourself the super smooth, fresh tasting, garlicy punch of your own homemade hummus.  There are a zillion of hummus recipes out there and once again I have practically tried them all to try and find the right combination of teqniques.  Most purists will tell you to start with dried chickpeas, soak them over night, cook them with baking soda etc etc but at that point, for me at least, the scales of why can’t I just buy this and dispense with the hassle starts to tilt into convince’s favor.  So canned chickpeas it is.  That doesn’t mean there won’t be some work involved.  I found the somewhat tedious task of taking the skins off of the canned chickpeas makes for a substantially smoother and better tasting hummus.  It’s not as easy as just dumping the can into the food processor but at least it’s not a multi day effort.  To peel them, drain and rinse the canned chickpeas.  Then take the chickpea between your fingers and gently squeeze – you will find the weird white casing comes right off.  For a can of chickpeas it took me about 15 minutes – just turn on your favorite cooking show and get lost in the mindless task.

DSC04013

From my research I learned that the other benefit of cooking your own chickpeas was that when they are warm they take on the other ingredients better.  Well here we can easily cheat that by quickly nuking the skinned chickpeas in the microwave for a couple of seconds before adding them to the food processor.  After that its just a matter of taste with the amount of tahini, lemon juice and garlic.  The recipe below is how I like it but play around and see what you like best – some people really want more of that sesame tahini flavor, others really hate lemon juice and replace it with water.  The method is the key and once you have that down the sky’s the limit.  Hummus away!

Hummus (printable version at the end of the post)

Inspiration:  simple but not too simple method of making hummus
Special Equipment:  food processor

  • 15.5 ounce can of chickpeas, rinsed, drained with the skins removed (see above)
  • 5 -6 tablespoons warm water
  • 3 tablespoons tahini sauce
  • 3 tablespoons lemon juice
  • 3 garlic cloves
  • 1 teaspoon salt
  • olive oil and zatar for serving (optional)

Once all the chickpeas are peeled (see above on how to remove the skins) place them in a  microwave safe bowl and microwave them on high for 20 seconds.  Add the warmed chickpeas to the food processor along with the rest of the ingredients.  Puree until smooth, stopping to scrape down the sides.

DSC05435

If its not as smooth as you would like add more warm water.  Chill for at least 1 hour to let the flavors meld – serve room temperature with a drizzle of olive oil and a sprinkling of zatar (optional).

DSC05560

Hummus

  • Servings: 2 cups
  • Time: 2 minutes (plus 15 minutes to peel the chickpeas
  • Print

Special Equipment:  food processor

  • 15.5 ounce can of chickpeas, rinsed, drained with the skins removed (see above)
  • 5 -6 tablespoons warm water
  • 3 tablespoons tahini sauce
  • 3 tablespoons lemon juice
  • 3 garlic cloves
  • 1 teaspoon salt
  • olive oil and zatar for serving (optional)

Once all the chickpeas are peeled (see above on how to remove the skins) place them in a  microwave safe bowl and microwave them on high for 20 seconds.  Add the warmed chickpeas to the food processor along with the rest of the ingredients.  Puree until smooth, stopping to scrape down the sides.  If its not as smooth as you would like add more warm water.  Chill for at least 1 hour to let the flavors meld – serve room temperature with a drizzle of olive oil and a sprinkling of zatar (optional).

Hummus Potatoes

Poor hummus has become so popular that everyone has bastardized it to the point where you can barely recognize it!  Carrot hummus made with no chickpeas (delicious by the way), garlic-less hummus (NOT delicious), beets swirled into hummus (so pretty) and on and on.  Well if everyone else can do it why not me?  I love the classic flavors in hummus – garlic, tahini (sesame paste) and lemon – and thought it would make a great sauce.  So I roasted up some baby potatoes and tossed them with this lightened up hummus-like sauce.  SO good, like scoop up the rest of that sauce with whatever you have handy, good.  This is the perfect side for a roasted chicken as you can roast the potatoes right along side it.  Or pair it with some lamb burgers for a healthier version of fries.  Hummus purists be damned…

Hummus Potatoes  (printable version at the end of the post)

Inspiration:  hummus
Special Equipment:  none

  • 1 1/2 pounds baby yukon gold potatoes
  • 1 tablespoon olive oil
  • 1/4 cup tahini
  • juice of 1 large lemon
  • 1 large garlic clove, minced or grated
  • 1/4 to 1/3 cup water
  • chopped parsley for garnish

Preheat your oven to 425 degrees.  Cut the baby yukon golds in half (unless they are really small, you can leave those whole) and toss with the olive oil and some salt and pepper on a cookie sheet.

dsc04192

Cover the cookie sheet tightly with aluminum foil and bake for 15 minutes.  Carefully remove the foil, toss the potatoes with a spatula and return to the oven, uncovered for another 10-15 minutes until the potatoes are golden and tender inside.

dsc04201

While the potatoes are cooking combine the tahini, lemon juice, garlic and salt and pepper.  Whisk in water a little bit at a time until you get a saucy consistency.  Put the potatoes in a serving dish and drizzle on the sauce.  Serve any extra on the side for dipping and sprinkle the dish with parsley.

dsc04206

Hummus Potatoes

  • Servings: 4-6
  • Time: 35 minutes
  • Print

Special Equipment:  none

  • 1 1/2 pounds baby yukon gold potatoes
  • 1 tablespoon olive oil
  • 1/4 cup tahini
  • juice of 1 large lemon
  • 1 large garlic clove, minced or grated
  • 1/4 to 1/3 cup water
  • chopped parsley for garnish

Preheat your oven to 425 degrees.  Cut the baby yukon golds in half (unless they are really small, you can leave those whole) and toss with the olive oil and some salt and pepper on a cookie sheet.  Cover the cookie sheet tightly with aluminum foil and bake for 15 minutes.  Carefully remove the foil, toss the potatoes with a spatula and return to the oven, uncovered for another 10-15 minutes until the potatoes are golden and tender inside.  While the potatoes are cooking combine the tahini, lemon juice, garlic and salt and pepper.  Whisk in water a little bit at a time until you get a saucy consistency.  Put the potatoes in a serving dish and drizzle on the sauce.  Serve any extra on the side for dipping and sprinkle the dish with parsley.

%d bloggers like this: