I know i’ve mentioned before that I don’t make my own hummus. It just never seemed worth the effort. Well my friend Sara, of the formally-long-red-hair finally convinced me to give it another try. Here’s the recipe that made me start making it again. I’m going to start with the basic, plain-jane kind, and then give you some flavor options.
I start out with a bag of dried garbanzo beans, aka chick peas (probably 3 cups or so). I put them in my crock pot, with lots of water, and (here’s the smart part) about a teaspoon of baking soda. That makes them get super soft, which gives you a creamier hummus. Put it on the 8 hour setting, and ignore it.
Once you have your squishy-soft beans, let them cool some, but the hummus comes out much creamier if you make it while they are still warm. So put them in your food processor with 1/2 tablespoon of tahini, 2 cloves of raw garlic, and at least a tablespoon of lemon juice. Don’t go overboard on the tahini, or it can end up tasting like peanut butter. I add some olive oil also, to add some creaminesss.
A couple notes on tahini: Tahini is sesame seeds smashed up until they resemble peanut butter. I have always been irritated by this product, because it’s one of those ingredients that you only need a miniscule amount of for the recipe, but you can only purchase it in mass quantities (The Oatmeal has faced a similar conundrum). I finally found a small(ish) reasonably priced, resealable jar over with the peanut butter in our grocery store! If you are able to find something similar, just make sure you mix the sesame oil that rises to the surface back into the tahini before you scoop out a dollop for the hummus. I wonder if anyone has tried making hummus with sesame oil, and no tahini? Maybe I’ll try that in the future.
Okay, so now you should have your basic hummus: chick peas, garlic, lemon juice, tahini (and salt if you want). Here’s some flavor options, but also feel free to be creative. Hummus is like a blank canvas, waiting for flavor.
Spices: I like to add cumin for a nice earthy flavor, and/or dill. Garlic salt, chili powder, chipotle, and Tony Chacherie’s have all served me well in the past.
Vegetables: I usually throw green olives into the food processor from the outset, along with a little olive juice and olive oil. You can obviously use black olives as well. I, personally, don’t like bell peppers, so I have no idea why anyone would want to throw all their hard work away by tainting something so delicious and healthy with the flavor of demon poop, but to each his own. Some people just like satanic doodoo.
Sauces: I recently used a red wine vinagarette Italian dressing in mine, and it was awesome. It instantly gave the hummus a lot of complex flavor without much work on my part. I also used, brace yourself, dill pickle juice. I only eat the Clausen pickles that you find in the deli section of the store. All others just taste sour to me, but this pickle juice was great in there. Don’t judge! (I know my friend Bon Quiqui is probably drooling at the thought of pickle juice hummus right now).
The other sauce I used recently is Sriracha, aka Rooster Sauce. For those of you unfamiliar, this is a spicy red chili sauce, usually found in Asian restaurants. I have been using it in an unholy number of foods lately, to the point where it may get its own post soon. It makes the hummus spicy and delicious, to the point where I don’t want to share at all. AT ALL. It’s miracle hummus. I want to eat it with a spoon instead of crackers or carrots. I’m not kidding.
So I hope you’re all happy that I’ve seen the error of my ways, and admitted my ignorance. I’m not perfect, but everyday I get a little closer. but then I do things like almost set my house on fire, and I stumble back a few steps.