Hummus

Hummus…Mmmmmmmmmmm…hummus! Oh deary me how I love me some hummus!! What’s better? It’s good for you! Now, what you eat it WITH may not be great but hummus in and of itself is quite good for you!

We had a “whatever dinner” with friends the other night. Neither of us could think of exactly what would be on the menu so I just told her to bring whatever, I’d make whatever too and we’d eat…well, whatever!  I suppose it could be potential for a dinner disaster but when you plan several easy dishes that would meld well with another, there’s great potential! More on that another time.

Hummus

  • 1  (15-16 ounce) can of cooked chick peas (A.K.A. garbanzo beans),  drained and rinsed in a colander (you could certainly cook your own too from scratch)
  • approx. 1/4 cup good olive oil, more or less (if you’re doing this in a blender and not with an emulsion blender (A.K.A. stick blender) you may want to save 1/4 cup of the liquid the chick peas came in and cut the oil amount in half. Some blenders are better at getting a good emulsion between the peas and oil, others are not and do a better job with more liquid and less oil.)
  • kosher or sea salt (to taste)
  • 1 tablespoons tahini (a paste made from ground sesame seeds. It has a bit of a peanut butter-y taste and if you cannot find this, I substitute sesame oil (which can sometimes be found near the Asian food in your super market). It’s not exactly the same, but there are lots of different kinds of hummus! This can be omitted if you do not like the taste or less can be added.)
  • peeled garlic (LOTS! 3-5 cloves), optional
  • Juice of one lemon

In a blender or deep wide mouthed jar (I use an emulsion blender), blend up your chick peas, tahini, lemon juice and garlic. While blending, add your olive oil in a constant stream. You may prefer more or less olive oil than what I’ve noted.  Once the chick pea/oil mixture is well blended and the mixture is flowing through the blade well, taste and add salt to your liking. I find beans usually always need a generous helping of salt. I usually can’t get it as smooth as what comes pre-made from the store but I also don’t have an extrusion blender machine either. The emulsion blender does a fine job though.

You may find it’s not enough stuff for your blender to get a good emulsion, in that case, you may have to make a double batch. I’ve tried making it in a blender before and I just couldn’t get the oil to emulsify well enough, I just really prefer the emulsion blender for the task.

That’s it! You can eat it room temp. or cold. It will solidify some in the fridge. What do you eat it on? Weeeeeell, I made homemade wheat flat bread but the possibilities are practically endless: pita chips, tortilla chips, tortillas, spread on bread instead of mayo or in addition to (I’m thinkin’ Reuben sandwich!), crackers, a dip for veggies or, if you’re like me, sometimes I eat it off a spoon like peanut butter!

There are so many additions too! You could leave out the garlic if you’re not a garlic fan, you could add roasted peppers, spinach, cheese, Kalamata olives, sun dried tomatoes, zucchini, avocado, spice it up with roasted chilies! Heck, you could even omit the chick peas and make it with black beans and add cilantro…it wouldn’t be traditional hummus but I won’t tell! Wouldn’t that make a tasty wrap? It’s a recipe that’s open to a lot of interpretation and a great way to get your protein, fiber, vitamin B-6, iron, etc. It’s low in fat and high in taste!

Happy hummus-ing =)!

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