There are nights that I end up working late. It always happens to everyone. Sometimes I won’t be able to get home in time and cook Phillip a supper. Then, if I have something to do, I won’t get home until 9 PM and I’m too tired to really make myself something to eat. What do I do? I always have some sort of backup and what I consider “junk food” even though it isn’t really junk food. What is my “I’m too hungry to cook and I want food now” go to meal?
What is hummus? Hummus is, well, a dip, a condiment, and even a meal. It is the simplest and uncomplicated middle eastern dish one could create because there are simply three to four ingredients. And we’re talking homemade hummus, not hummus from a can or a container with added citric acid, preservatives and ingredients that we stumble upon pronunciation. The basic ingredients of hummus are: oil, lemon juice, tahini, and cooked chickpeas. Now, there is not one hummus recipe that is the same. You can add various seasonings, vegetables, and alternative ingredients like vinegar in the place of lemon juice and so forth. So, you can consider it a “build your own” sort of dish. Traditionally, hummus is served with pita chips but you can most definitely present hummus with tortilla chips or, what I love to do, is simply eat them with a slew of vegetables, raw, roasted or steamed. You can even compose a salad with hummus standing in as the protein on your plate.
Hummus is also a great party appetizer. You can have an “around the world theme” and have various dips with an assortment of dippers. The super bowl is just around the corner after all.
My recipe for hummus doesn’t stray from the traditional very much but I love adding roasted garlic or caramelized onions. I wasn’t about to continuously spend $4 for the hummus at Whole Foods when I know I can easily make the stuff at home by spending a little over a dollar on a bag of chickpeas that can make a pound plus that of hummus. The only change I do is I cut the tahini down to lower the fat and avoid adding the oil by just adding water, unless I use spinach, which tends to be watery. And, mm, artichoke hummus. Omg..It’s an addition. It’s an obsession. It’s just that good. Even Phillip loves hummus and he hates beans.
There’s just something about that chickpea.
And you know what else is just that good? Falafels - because they are made from chickpeas! And roasted chickpeas…ooh good stuff. I’ll have to post that one too.
Basic Hummus 16 oz cooked chickpeas 1/3 cup chickpea water and more if necessary 3 tbsp lemon juice 1 ½ tbsp tahini 2 cloves roasted garlic, smashed (roasting is optional but worth it~) 1/2 teaspoon salt
Soak the chickpeas overnight. Cook until just a little over well done. All you have to do next is throw everything into a food processor and puree.
Note: If you’re adding a high water raito vegetable, cut back on the water a little bit and add more as you go along.
The texture is your preference. I like it slightly chunky, Phillip likes it pureed completely. To each their own.