Hummus HappinessPosted: August 31, 2012
Thanks for all of your kind comments on my coconut oil post! I had fun writing it and hope it clears up some question marks.
While I’m on a “back to basics” roll, I thought I’d take this opportunity to address a simple and much-loved dip in the world: hummus. It’s pretty much guaranteed that we always have some in our fridge. As we slowly begin to feel more and more settled in our new home, I’ve stopped buying my hummus at the store and started making my own again. I’m not sure why it took me so long to get back into this habit, but it truly is worth the few extra steps it takes to prepare. I shared this (terribly lit) photo on Instagram the other day with the caption “Guess what I’m making!”:
Of course, the answer was a resounding and joyful “HUMMUS!” but I thought instead of photographing the end result, I’d share my chosen ingredients. This shows just how simple it is to prepare and, while there are a ton of interesting recipes out there with variations on the original recipe, there’s nothing quite like the real thing.
Speaking of variations, a couple of years ago (YEARS!), I posted this recipe for black bean hummus. I make a slightly different version of this from time to time, but it is still a reliable standby food in my kitchen. In fact, I plan on posting an updated recipe for that soon, because it’s just so good and DIFFERENT, if you’re wanting a change. There’s also a great Dip Recipe Round-up on Healthy Living Blogs if you’re craving more ideas!
But for the time-being, here’s a classic that won’t fail. You can find the full recipe at the end of this post, but I urge you to stop buying your hummus at the supermarket. The ingredients I’ve noticed on branded hummus labels are bizarre:
- Canola oil (cheaper than olive oil)
- Soybean oil (again, cheaper)
- Vegetable oil (yikes)
- Citric acid (instead of fresh lemon juice)
- Natural flavors (which are…?)
- Spices (again, elaborate…?)
So, if you’re ready to make it yourself, you’ll need one of the following tools:
- a food processor
- a good blender
- elbow grease
Honestly, some of the best bowls of hummus I’ve made didn’t involve any electricity at all! In fact, the photo above shows my Smashed Hummus that was featured in my mini cookbook, using no appliances whatsoever. The ingredients are exactly the same no matter how you make it. Just make it and I promise you’ll never go back to store-bought again!
As far as the ingredients go, you know I have some suggestions for you! When choosing what to buy, here’s what I recommend:
- Chickpeas (or Garbanzo Beans): Choose organic and make sure you drain and rinse them well.
- Tahini: Again, choose organic if possible and read the label – the only ingredient should be sesame seeds. Make sure you stir the jar before use.
- Garlic: The fresher and younger, the better. It is up to your personal taste how many cloves you should use!
- Lemon: Doesn’t need to be organic since we’re not using the rind.
- Salt: Sea salt or pink Himalayan – start with a tiny amount and taste as you go, adding a bit more if necessary.
- Cumin: Organic if possible. Experiment with other spices too, such as paprika, ground coriander, and cayenne pepper.
- Olive oil: A good quality organic extra virgin for the best taste and optimal nutrients.
That’s all you need – 7 ingredients and no cooking required! Make a batch this weekend to last you for an easy back-to-school snack or lunch accompaniment next week!
Prep Time: 5 mins
Cook Time: 0 mins
Keywords: blender side snack gluten-free nut-free soy-free sugar-free vegan vegetarian wheat free
Ingredients (makes 2 cups)
- 1 15-oz can organic cooked chickpeas, drained and rinsed
- 2 tbsp organic tahini
- 1-2 garlic cloves, peeled
- juice of 1 lemon
- 1/2 tsp sea salt (plus a pinch more to taste)
- 1 tsp ground cumin
- 2 tbsp organic extra virgin olive oil, plus more to serve
- optional: paprika, ground coriander, cayenne pepper (all to taste)
Combine all ingredients in a food processor or blender and whizz until smooth. Add a tiny amount of water for a smoother hummus.
To make without machinery, smash with the back of a fork, a potato masher, or a wooden spoon in a large bowl until most of the chickpeas have broken down into a mush.
Serve in a pretty bowl with an extra drizzle of olive oil and a sprinkle of paprika or ground cumin.
Store in an airtight container in the fridge for up to 5 days.