homemade hummus

hummus

lest i lose myself completely in a bout of navel-gazing and reminiscing, let’s take a break to talk about hummus, shall we?
 
i think it’s currently my definition of the perfect snack. bright, flavorful, not entirely unhealthy — and if you drag a freshly toasted corner of warm flatbread through a creamy mound of it like i do: a wonderful play of textures. i can be a crunchy hot cheetos girl on any day, but when i’m my best self, i whir up a batch of homemade hummus, run a pita through the toaster oven, and sit down for a cup of tea.
 
this recipe requires two things: a food processor and an extra 10 to 15 minutes of your time. it is completely worth it to spend those meditative moments popping the chickpeas out of their translucent skin one by one. it’s the secret to getting that impossibly smooth, almost whipped texture that so mimics my favorite store-bought hummus at trader joe’s.
 
speaking of which, making hummus at home won’t save you much more than a dollar or so, compared to buying a tub at the store. but i do it for the satisfaction. out of the handful of feats that make me feel like i can handle this adulthood thing, most of mine are kitchen-related. and spooning out soft gobs of my own delicious homemade dip out of the food processor and into its perfectly-sized tupperware container to place in a well-stocked refrigerator, ready for whatever needs may arise, snacking or social or otherwise — that is a priceless feeling.
 
Homemade Hummus
Adapted from Smitten Kitchen and Jerusalem: A Cookbook
Makes 1 ¾ cups hummus

15 oz. can cooked, drained chickpeas 
½ cup tahini paste

2 tablespoons freshly squeezed lemon juice, or more to taste

2 small cloves garlic, roughly chopped
¾ teaspoon table salt, or more to taste

Approximately ¼ cup water
Olive oil, paprika, Mediterranean flatbread and/or carrot sticks to serve

  1. Peel your chickpeas: Take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin.
  2. In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture (about 4 tablespoons).
  3. Taste and adjust seasonings, adding more salt or lemon if needed.
  4. Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can. To serve, drizzle it with a little olive oil, and sprinkle it with paprika. Serve it with toasted flatbread wedges or carrot sticks.
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