Recipe: Homemade Hummus with a twist
Hummus is mainstream now, but it wasn’t that long ago when it was considered an exotic dish to serve, here in the States. Remember?
To me, it’s still pretty exotic in that it transports me every time I eat it. Where? Oh, eternally sunny places, lands of lemons and olives and intense fresh herbs. Sigh.
With that truly lovely image in mind, let me share a few recipes for making your own hummus and bringing some of that sunshine into your home. First, I am going to walk you through a fairly traditional version, then give you a fabulous twist à la Your Spice of Life.
(makes about 1 1/2 cups)
25 oz can chickpeas (aka garbanzo beans)
2 T tahini
4-6 T fresh lemon juice
3 T olive oil
3-4 cloves garlic, crushed
1/2 tsp sea salt
optional: 1/2 tsp ground cumin OR 1/2 tsp ground coriander
Drain the chickpeas but reserve the liquid for later. Place chickpeas in food processor with the tahini, olive oil, sea salt, most of the garlic, most of the lemon juice, and either cumin or coriander if you choose. Process to the consistency you like — note that if it is too smooth, it comes out like baby food while too chunky is not appealing, either.
Taste the hummus, adding more sea salt, garlic and/or lemon to your taste. If you want to thin it out a little, add a splash of the reserved chick pea liquid. Stir by hand to mix or briefly pulse.
These days, it’s pretty rare that I make anything that doesn’t contain at least one of my products. It was an easy decision when it came to pairing up hummus and one of my blends: Racy Paprika is simply perfect.
To add this delicious twist to your hummus, follow the above recipe but don’t add the optional cumin or coriander. Instead, add about 2 tsps of Racy Paprika at the end. As always, taste the end result and adjust for seasonings.
Although you can eat this hummus right away, I’ve found that it is better after an hour or so — I think the Racy Paprika needs time to get settled in.
TIP: If you are wondering about the shelf life of your new batch of hummus, the consensus seems to be a week or less (refrigerated, of course). You should also keep your tahini in the fridge since the sesame seeds it is made from will go bad… very bad… if left out.