Somehow, over time, hummus has become my favorite food. The food I think I could live on if I had to choose just one. I eat it almost every day, sometimes with pita chips, sometimes with baby carrots, and sometimes with homemade whole wheat tortilla chips. I often replace whole meals with it!
Hummus is essentially a white bean dip that originates in the Middle East and usually contains chick peas (garbanzo beans), tahini (sesame seed paste), lemon juice, olive oil, garlic, salt, and cumin. Most basic recipes contain all these and the only difference seems to be the amount used and the preparation methods.
I’m going to share my own recipe for hummus with you, one that is not only approved by me (a lover of all hummus), but by my husband, who used to detest hummus. I tried countless times to get him to like it, making him sample it every time I ordered it at a restaurant or bought some from the store, but he never enjoyed it until I started making it at home. I had almost given up hope and it does me good to have converted him, because now that we’re both eating it, it doesn’t hang around as long, tempting me to eat it all in one sitting.
You can always add less or more of any of the ingredients to make it to your own tastes, and there’s no reason you can’t have some fun and make variations on this basic recipe. I’ve made it into a sauce by adding yogurt, and I’ve also added pesto for a sandwich spread, inspired by Debbi’s recipe. My foodie twin, Melissa (so called because we have often cooked up the same thing in our kitchens over a thousand miles apart without realizing what the other is up to), likes to mix balsamic vinaigrette with hummus for a salad dressing and I can’t wait to try it that way. My blogger buddy, Biz, has made a beautiful beet hummus, and of course there’s always classic variations like roasted garlic & red pepper. Let your imagination run wild!
Printable recipe with picture
2 (15.5 oz) cans chickpeas, drained and water reserved
1/4 cup extra virgin olive oil
1/4 cup tahini
1/4 cup lemon juice
3 cloves garlic, minced
1 tablespoon ground cumin
salt to taste
Toast the cumin by placing it in a microwave-safe dish and microwave for one minute or until fragrant. Combine all ingredients in food processor with 1/2 cup of the reserved water and turn on. While it is running, slowly add more reserved water (I use another 1/2 cup or more) through the feeding tube, stopping to scrape down the sides, until the hummus is your desired consistency. Continue processing until smooth. Taste and add salt if desired. I like to sprinkle mine with paprika and drizzle with olive oil for a pretty presentation, and you can also use sesame seeds and additional garbanzo beans on top. Serve with pita chips, baked flour tortilla chips (recipe follows), or baby carrots. Refrigerate leftovers in a covered container.
To make your own baked tortilla chips, cut wheat tortillas (I like whole wheat, or use corn if you’re making them for another dip, like salsa) into desired shapes and put in an even layer on a baking sheet lined with foil and sprayed with cooking oil. Spray the tortillas with oil and sprinkle on some salt. Bake at 350 until edges are starting to brown, about 5 minutes depending on size of chips, turn them and bake for a few more minutes until browned. Chips will crisp upon cooling. Store leftovers in a Ziploc bag or airtight container.
Per serving (based on 16 servings and calculated without chips or carrots): 115 calories; 6.5 g fat; 11.5 g carb; 3.8 g protein
Recipes by Veronica Miller
This recipe is linked with The Balance Broad for BSI: Cumin.