Friday, July 13, 2012

On Hummus

I am the only person on the interwebs who hasn't tried making hummus yet, right? I must be. It's so easy. So delicious. If you haven't tried making your own hummus then go get some chickpeas and it'll be our little secret.


Hummus, traditionally (maybe), is garbanzo beans (chickpeas), garlic, lemon juice, olive oil and tahini paste. I don't have tahini paste and won't have it until I taste it and then likely decide I cannot live without it. In the meantime, I combined about a cup of chickpeas, a few tablespoons of olive oil, a good clove of garlic, a squeeze of lemon juice, salt, pepper, and cayenne pepper in a mini-processor and whizzed it until it was mostly smooth.

Actually I ran it until the motor sounded angry and it began emitting a burnt plastic smell. But no matter because it didn't start to smoke and I didn't set the house on fire AND I made a tasty dip. So, win. 

Good heavens it's tasty. And filling and nutritious. And as if I needed another bonus, it's a way to finally use up that giant bag of pita chips we bought at Costco while shopping hungry.

3 comments:

  1. I've used a bit of toasted sesame seed oil in place of tahini (from Trader Joe's). Also, there are some recipes for hummus that use peanut butter (smooth) in place of tahini. Just some options! ;-)

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    Replies
    1. Ooh, I actually have sesame seed oil. I've seen peanut butter recipes; have you tried it? I was worried it would be too peanut-buttery and weird with the garlic. But that's dumb...peanut butter and garlic are a beautiful union with noodles. Hmm.

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  2. Do it with the peanut butter -- just a little bit. It doesn't taste peanutty, it just makes the hummus taste richer.

    It's great with tahini too.

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