20 October 2013

Hummus, My Way

As if we all needed another recipe for hummus.  But after so many times of  randomly throwing hummus together and getting such varied results I finally started keeping track of what I did and got the recipe down the way I like it.  By the way, I costed this at about $1.65, most of that being the chickpeas.  If you cooked your own from dried beans, it would be even less!

Anita's Hummus
(servings:  ummmm . . . depends on the day!)

 1 16-oz. can chickpeas (1 1/2 cups), drained with juice reserved
1 clove garlic
2 TBSP tahini
2-4 TBSP lemon juice (towards the higher end if using fresh lemon)
1/2 tsp salt
pinch of cumin, pinch of black pepper
1 TBSP reserved liquid from chickpeas


Place all ingredients except for the reserved liquid into the bowl of a food processor fitted with the standard chopping blade and whiz it smooth.  This is one food I can't seems to make the way I like it except in a food processor. With blenders, I seem to have to add too much liquid to get the texture I really want.  In the food processor I pulse and scrape, pulse and scrape a few times, and then let it whiz for quite a while until it is very smooth.  If you add too much liquid early on, the chickpeas will always stay a little lumpy/grainy, which is fine if you like that texture.  I like mine creamy, so I add the extra liquid (usually about one TBSP as written) at the end just to thin it a little.  You could also add olive oil to loosen it up if you like.  I like my hummus creamy and pretty thick, so that it is easy to scoop up on a pretzel.

Taste and correct the seasonings as you like it.  I like a bright lemon flavor, which is why my recipe has such a wide range of acceptable amounts.  Since it's cheaper and easier to always have on hand, I often use the bottled juice (forgive me!) which seems to take less to get the brightness I like.  Also, not all tahini is created equal.  I start with 2 TBSP and then add more if I have a mild tahini.

Speaking of tahini, it is the reason I costed my recipe.  It can be pretty pricey but if you tend to use it just for hummus, it will last a long time and the cost per batch isn't too bad (about 50 cents).  

I like to serve our hummus swirled about with olive oil and za'atar (a Mediterranean blend of herbs, salt, and toasted sesame seeds--I found a great source at Ten Thousand Villages in downtown H'burg) and scooped up with mini-pretzles (since Gibbles has been sold my new favorite is Utz Wheels) or flat bread.  YUM! 

p.s. and if you've figured out how to make thick, creamy hummus in a blender, let me know!

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