If there is a food that captivates the imagination and palates of people today more than Hummus, I cannot think of it. The reason for its popularity is easy to understand … it is delicious and good for you! Everyone has a recipe for Hummus and likely they are almost all good. My version is certainly not unique or revolutionary. However, I think you’ll like it and find it easy and simple to whip up. But first, a little history and background information.
Hummus is a dip or spread which originated in Egypt and the area around the Mediterranean Sea (now Cyprus, Israel, Jordan, Lebanon, Palestine, Syria and Turkey). In Arbic, the word “Hummus” means Chickpeas. Wikipedia states that the earliest known recipe similar to Hummus appeared in a cookbook in Cairo in the 13th century.
The second main ingredient in Hummus is Tahini, a ground paste made from hulled, smoked sesame seeds … think natural peanut or almond butter (in fact, some recipes suggest that almond butter is a fit substitution). Tahini is somewhat expensive relative to some other seed/nut butters; a 1 pound container runs about $9.00. Perhaps that is understandable in light of the quantity of sesame seeds and process required to make it! How do you hull a sesame seed, anyway? Most of the recipes I’ve seen call for 1/2 cup of Tahini per 2 cups of Chickpeas. I’ve found that 1/3 cup produces excellent results while making the Tahini investment go a little farther. I purchased my last bottle of Tahini in a well-stocked San Antonio grocery store in the International Foods section.
A food processor is almost always called for in Hummus recipes. Certainly, it is the machine of choice when spinning up a homemade batch of Hummus. However, I have used an immersion blender with good result, it just takes some time and patience. Of course you may use dried Chickpeas to make your Hummus. Just soak them overnight in water and cook according to package instructions. You’ll want to cook them until tender and soft enough to easily mash between your fingers, while not being mushy.
Enjoy your Hummus with anything you’d like as a dip: carrots, celery, pita chips, tortilla chips, pretzels; your imagination is the only limit! Also, it may be used as a spread like mayo. And, all sorts of toppings may be added on top to add to the flavor, such as chopped peppers, garlic, tomatoes in olive oil, minced herbs, etc. For all of the interest in toppings, I find that unadorned Hummus is my favorite!
First, get your ingredients together …
Don’t forget to use fresh lemon juice
Place all of the ingredients into the bowl of a food processor and process until very smooth
- 1 Can Chickpeas Well-drained, Reserve Liquid (Approximately 2 Cups Cooked Chickpeas)
- ⅓ Cup Tahini (Mix well in bottle to combine with oil as much as possible; ½ Cup OK, too)
- ¼ Cup Extra Virgin Olive Oil
- 2 Cloves Garlic, Crushed and Peeled (Use 3 cloves if you like)
- Sea Salt and Freshly Ground Black Pepper to Taste
- 2 Teaspoons Ground Cumin (More if you like)
- ½ Teaspoon Paprika
- Juice from 1 Whole Lemon
- Place all ingredients in the bowl of a food processor plus ¼ cup of the reserved chickpea liquid and process until very smooth; approximately 2 - 3 minutes. Add more of the reserved liquid or water if necessary to allow the machine to make a smooth puree. It depends on the Chickpeas used. Sometimes, I need almost all of the reserved liquid, other times less.
- Taste the Hummus and adjust for seasoning. Perhaps you'll want more garlic, cumin, paprika, lemon juice and/or salt and pepper. Go for it ... you are in charge! Remove to a serving bowl or one for storage in the refrigerator. Best served at room temperature, but enjoyed chilled as well.
- To garnish, drizzle a teaspoon of olive oil over the Hummus. Cilantro leaves whole or chopped look great, too.
No Comments