Hummus Is One of Those Foods That Is Really Satisfying and Great to Have on Hand
My daughter is the Hummus Queen in our family. Rarely is her fridge void of a fresh batch, ready to eat. If by some chance it’s all gone, she’s never more than a few minutes away from whipping up more, thanks to her well-stocked pantry, which always has a can of chickpeas on hand. She’s perfected the recipe over the years, tweaking it just so until it’s smooth, creamy, and utterly delicious. When we have family gatherings, it’s almost a given that she’ll bring her famous hummus. The rest of us are more than happy to let her take the reins on this one because, truth be told, she makes it best. Her hummus has become a staple in our household, and we wouldn’t have it any other way!
Did You Know?
Hummus, a beloved Middle Eastern dip, has been enjoyed for centuries and is traditionally made from chickpeas, tahini, olive oil, lemon juice, and garlic. Its origins can be traced back to ancient Egypt, and it remains a staple in Mediterranean cuisine. Hummus is not only delicious but also highly nutritious, packed with protein, fiber, and healthy fats. It’s a versatile dish that can be served as an appetizer, a side dish, or even as a spread for sandwiches and wraps.
Yield: About 2 cups
Ingredients:
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup tahini (sesame paste)
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 small garlic clove, minced
- 1/2 teaspoon ground cumin
- Salt to taste
- 2-3 tablespoons water
- Paprika, for garnish
- Fresh parsley, chopped, for garnish (optional)
Instructions:
Prepare the Hummus:
In a food processor, combine the tahini and lemon juice. Process for about 1 minute, scraping down the sides and bottom of the bowl as needed. This step helps to create a creamy texture.
Personal Tip: Processing the tahini and lemon juice first makes the hummus lighter and smoother.
Add the Olive Oil and Seasonings:
Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice. Process for another 30 seconds to blend well.
Personal Tip: Adjust the amount of garlic based on your preference for a milder or stronger flavor.
Blend in the Chickpeas:
Add the drained and rinsed chickpeas to the food processor. Process for 1-2 minutes, stopping to scrape down the sides and bottom of the bowl as needed, until the mixture is thick and smooth.
Personal Tip: For an ultra-smooth hummus, consider peeling the chickpeas before blending.
Adjust the Consistency:
To adjust the consistency, with the processor running, slowly add 2-3 tablespoons of water until you reach your desired texture.
Personal Tip: If you prefer a thicker hummus, add less water; for a creamier texture, add more.
Serve the Hummus:
Taste and adjust seasoning with additional salt or lemon juice, if needed.
Transfer the hummus to a serving bowl. Drizzle with extra-virgin olive oil and sprinkle with paprika. Garnish with chopped fresh parsley if desired.
Personal Tip: Serve with warm pita bread for a classic touch.
Nutritional Information (Per Serving, 2 tablespoons):
Calories: 70, Fat: 5g, Saturated Fat: 0.5g, Carbohydrates: 6g, Fiber: 2g, Sugars: 0g, Protein: 2g
Kitchen Tips, Great Ideas, How to Save Money
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Use Dried Chickpeas: For a more authentic flavor and a cost-effective option, use dried chickpeas. Soak them overnight and cook until tender before using in the recipe. This method can save money and reduce sodium content compared to canned chickpeas.
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Adjusting Flavors: Customize your hummus by adding roasted red peppers, sun-dried tomatoes, or fresh herbs like cilantro or basil. These variations can provide unique flavors and make your hummus stand out.
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Tahini Substitute: If you don’t have tahini, you can use peanut butter or almond butter as a substitute. While the flavor will be slightly different, these alternatives can still create a creamy and delicious hummus.
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Storage: Store homemade hummus in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze hummus in small portions and thaw in the refrigerator before serving.
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Serving Ideas: Hummus is incredibly versatile. Serve it as a dip with fresh vegetables, pita chips, or crackers. It also makes a great spread for sandwiches and wraps or a topping for salads and grain bowls.
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Cooking Chickpeas: If using dried chickpeas, cook them with a bit of baking soda. Adding 1/2 teaspoon of baking soda to the cooking water can help soften the chickpeas and make them easier to blend into a smooth hummus.
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Blending Tips: For an ultra-smooth hummus, peel the chickpeas before blending. While it’s a bit time-consuming, removing the skins can make a noticeable difference in texture.
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Eco-Friendly Practices: Use reusable silicone bags for storing leftover hummus instead of plastic bags. Store in glass containers rather than plastic to keep food fresh longer and minimize environmental impact.
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Health Benefits: Hummus is not only delicious but also packed with nutrients. It’s a good source of plant-based protein, fiber, and healthy fats. Incorporating hummus into your diet can contribute to a balanced and healthy eating plan.
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Portion Control: Hummus is rich and satisfying, so a little goes a long way. Serve in small bowls or ramekins to help control portions and enjoy as part of a balanced meal.
Does It Matter What Brand of Chickpeas? Are They All Created the Same?
Not all chickpeas are created equal, and the brand you choose can affect the flavor and texture of your hummus. Some brands offer chickpeas that are softer and easier to blend, resulting in a creamier hummus. Others might have chickpeas that are firmer, which can lead to a chunkier texture unless cooked longer. Additionally, the sodium content varies between brands, with some canned chickpeas being higher in salt than others. If you’re concerned about sodium intake, look for low-sodium or no-salt-added options. Ultimately, it’s worth trying different brands to find the one that suits your taste and nutritional preferences best.