Hummus

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I love that hummus has become an accessible, everyday snack you might serve at a party or see shared in an office. When I visit Miami, my mom usually picks up a tub of it for me. During college, when it was really easy to be a vegetarian, I bought local hummus. Ha! But it was time to try making my own. Again.

I messed it up in the past somehow, and it wasn’t really worth it. The dip I made always seemed to be missing something. So I stuck to grocery store hummus.

But I recently got a good food processor, and that seemed to help. A few long pulses whip the beans into a smoother consistency than before, though I like the dip to have some texture, too.

Chickpeas cooked from scratch played a part. I used quite a bit of the homemade broth, a few tablespoons at a time, to get the hummus right. In the end, it tastes fresh and bold. I’ve found my go-to hummus. I think you’ll like it, too.

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hummus

Hummus is now often served at home or seen in the office fridge, but making your own is a revelation. It tastes fresh, bold, and can be adjusted to your preferences. Add more garlic or lemon if you feel like it. Canned chickpeas are fine, of course, but cooking your own dried beans takes this up a notch. Plus, you can add some of the broth leftover from cooking the beans, which turns your hummus into something that you just can’t get from the grocery store.

2 cups chickpeas, drained but liquid reserved
½ cup tahini, plus some of its oil
¼ cup olive oil
2 garlic cloves, peeled
1 tablespoon smoked paprika or ground cumin, plus more for garnish
juice of 1 lemon
salt
black pepper
pita or vegetables, for serving

Place all ingredients in the bowl of a food processor. Pulse to combine and smooth out. Add more of the chickpea broth or liquid as needed, a few tablespoons at a time, to loosen up and smooth out the mixture.

Taste and adjust seasoning if necessary. Garnish with a few chickpeas, a drizzle of olive oil, and a light sprinkle of paprika.

Serve immediately with pita wedges or vegetables for dipping. Hummus can be kept covered for up to a week in the fridge; just stir before serving again.

Serves 8 to 10. Recipe from Mark Bittman.

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