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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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Photo by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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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.
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.
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!
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!
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!
Oh, do try, Jan! It’s easy and really kind of plain to the taste buds.
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.
We could flip open our laptops and work side-by-side…with a bowl of hummus in between us.
“tahini” was the answer in a crossword puzzle this week!
That reminds me! I have two to send in the mail asap!
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.
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!
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.
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! 🙂
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.