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May 17, 2012 15 Comments

Food on Fridays: Basic Hummus

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

Food on Fridays with Ann

I’ve been making hummus for a while, using the same basic recipe.Every once in a while I mess around with it. Change it up.I’ve roasted a sweet red pepper and blended that in; another time I did the same with an orange pepper. One time I whirred olives into a batch. But most of the time, our family likes it plain.For the basic recipe, we use garbanzo beans, tahini, lemon juice, olive oil, cumin, garlic, and some salt. I once substituted almond butter for the tahini, which was tasty, but we agreed that tahini tasted better. We usually use canned garbanzo beans, but I’ve cooked up dried garbanzo beans to use, and it changes the flavor. Improves it, if you ask me.Well, the other day I decided to use sesame seeds instead of tahini (tahini is sesame seed paste).Best batch yet.HummusIngredients

  • 2 15-oz cans chickpeas, saving the liquid to add as needed (or cook and cool a bag of dried chickpeas, though this will make more hummus than you’ll get with the 2 cans…and you’ll have to add a little cooking liquid to moisten)
  • 1/4 C tahini or raw sesame seeds (I have only recently acquired sesame seeds and love the result)
  • 1 T olive oil
  • 1/4 C lemon juice (I only use fresh squeezed)
  • 1 peeled garlic clove, minced to ensure thorough blending
  • 1 t cumin
  • salt
  • creative additions (such as roasted red pepper)

Directions:Place everything but salt in the blender and whirr it all together, adding liquid from the garbanzo beans as needed to achieve desired consistency—you’re looking for the hummus to blend smooth and creamy. If you can control the speed of your blender, start low and then ease it up. Afterward, season to taste with salt.After reading this detailed and amusing description of hummus-preparation, I plan to add fresh parsley.We smoosh the hummus into wide-mouthed jars to store in the fridge, then eat it as a dip for vegetables, chips, melba toast, or Wheat Thins; or, we use the hummus as a spread for sandwiches and wraps. It’s even nice on salads to replace or minimize need for dressing.

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Filed Under: Food on Fridays Tagged With: hummus, hummus recipe, humus

Comments

  1. Deidra says

    May 18, 2012 at 12:15 am

    I guess I always thought hummus was one of those foods you could only get pre-made. But this weekend, I had homemade hummus for the very first time. Yum! I don’t know where I think those pre-made foods originated. Surely, someone had to make them first in their very own kitchen.

    You are brave in the kitchen. And in the rest of life.

    Reply
    • annkroeker says

      May 18, 2012 at 3:14 pm

      Thank you, Deidra. I don’t know about brave…but I am curious! 🙂

      I used to spend wads of $$ on hummus and guacamole in tubs, and then realized I could learn to make it from scratch. Now homemade hummus is a breeze (and I can make a bunch for very little $). Guacamole is easy-peasy and delicious, but I have trouble finding inexpensive avocados around these parts. Still watching for deals.

      Thanks for dropping by. Would love to snap a tablecloth and drape it over our humble, chipped kitchen table, scoop out some hummus for us to share, and have a good long chat. That would be nice.

      Reply
  2. April@The 21st Century Housewife says

    May 18, 2012 at 5:17 am

    Your hummus sounds so good! I like the addition of the sesame seeds, and your add ins sound wonderful – especially the roasted red pepper. Thank you for hosting!

    Reply
    • annkroeker says

      May 18, 2012 at 3:14 pm

      That roasted red pepper was delicious but my daughter requested it plain. Someday I’ll make a double batch and put roasted red pepper in one half!

      Reply
  3. jan says

    May 18, 2012 at 6:39 am

    Even though I say I don’t “like” hummus, I suppose I should give it a shot since I can’t really recall ever trying it! 🙂 That looks good and easy to make!

    Reply
    • annkroeker says

      May 18, 2012 at 3:15 pm

      Oh, do try, Jan! It’s easy and really kind of plain to the taste buds.

      Reply
  4. Megan Willome says

    May 18, 2012 at 7:43 am

    I love hummus but have always been afraid to make my own. That looks so, so good. Please come over with a tray of fresh-cut veggies, and I can munch while I edit.

    Reply
    • annkroeker says

      May 18, 2012 at 3:15 pm

      We could flip open our laptops and work side-by-side…with a bowl of hummus in between us.

      Reply
  5. Lynn Hopper says

    May 18, 2012 at 8:12 am

    “tahini” was the answer in a crossword puzzle this week!

    Reply
    • annkroeker says

      May 18, 2012 at 3:16 pm

      That reminds me! I have two to send in the mail asap!

      Reply
  6. Simply Darlene says

    May 18, 2012 at 2:22 pm

    Oohlala. I love hummus too. I wrote you a tweet deal about it last night. Anyway, for super duper healthy hummus, sprout some chick peas (garbanzo beans) and then make it with those. Yummaroo buckaroo! Plus add some artichoke and sundried ‘maters…

    Blessings.

    Reply
    • annkroeker says

      May 18, 2012 at 3:17 pm

      Oh, golly, Darlene, you are always stretching me. I’ve got to learn how to sprout them. Do I just stick them in water until they sprout? Do they get soft enough to turn into hummus or do I cook them?? How does it work?

      And artichoke and sundried tomatoes, well, you know I love THAT combo! It all sounds wonderful!

      Reply
  7. Trish Southard says

    May 18, 2012 at 7:15 pm

    I’ve been terribly lazy lately just tossing the hummus in the cart at the market. I’m so thrilled you have encouraged us to get our chick peas boiling again! I love that you used the sesame seeds.

    Reply
    • annkroeker says

      May 18, 2012 at 11:17 pm

      I think you’re the one who inspired me to make hummus from chick peas boiled from their uncooked bean form. It’s healthier and cheaper (and tastier, too, I think). I’m glad to pass back to you a bit of inspiration that might have started with you! 🙂

      Reply
  8. Hazel says

    May 19, 2012 at 2:04 am

    In all my years I have never had hummus, but I do have some canned garbanzo beans and I believe everything else – so it is worth a trial. We would probably enjoy it on crackers. or as a dip with corn chips.

    Reply

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