There’s Hummus Among Us
As you are traversing the dairy aisle, you’ve likely seen several types of hummus. But what is it? When it comes to Middle Eastern cooking, hummus is the consummate dip. It consists of chickpeas, garlic, citrus, and tahini (roasted, ground sesame).
Mind you, hummus isn’t terribly exciting when you look at it, sporting a neutral beige tone. Even so, it can be very tasty, and hummus packs a wallop in the plant protein department. Better still, it’s easy to make, and the results taste better than store-bought any day.
- 3 cups chickpeas (garbanzo beans). You can cook these from scratch**, but canned ones will do.
- 2 cloves of garlic soaking in the juice of one lemon
- ⅓ cup tahini
- Salt (pinch)
- Olive Oil
- ** If you happen to overcook the chickpeas, do not worry. You’ll just get a creamier texture. If using canned, simmer them for 20 minutes before using.
- Soak and cook, or simmer the chickpeas.
- Peel them. To accomplish this, put the chickpeas in hot water, adding 1-1/2 tsp baking soda.
- Leave for 3 minutes.
- Remove small bundles of the chickpeas and rub them gently under running water, removing the skins. You can leave them on, but the result is coarse hummus.
- Place the chickpeas in a food processor, pureeing them.
- Run until the chickpeas turn into a powdery paste.
- Add the tahini, salt, garlic with lemon juice, and two ice cubes.
- Continue for about 4 minutes. If you feel the consistency is too thick, just add a little hot water (SLOWLY).
- Place in a food storage container until you’re ready to use it.
- Serve with warm pita bread. Or use it as part of a “finger food” tray with roasted cauliflower and couscous. Hummus makes a nice side dish for kabobs, lamb chops, and souvlaki.
This recipe is a foundation. You can add roasted red peppers, avocado, black beans, sweet potato, edamame, green onion, parsley, dill, and baked garlic instead of fresh.