Hummus

Now that the holidays have rolled around, I figure that some people maybe looking for some easy appetisers and finger foods to bring to holiday parties. First up, an easy hummus recipe. And who doesn’t like hummus?

I know most people know how to make hummus, but I figured I would share a few tricks in making it exceptionally smooth (like Sabra!) and easy ways to dress it up. The easiest way to improve the texture of your hummus is to cook your own chickpeas. But, understandably, a lot of people are super busy and would just rather open up a can. In either case, take a couple of minutes to skin the chickpeas. Just squeeze them gently between your fingers and the skins slip right off. The smoother texture of the resulting hummus are so worth it, especially if you are used to the really smooth store bought hummus. It is also super easy to create different flavors that make your contribution of this simple dip stand out. I rarely make the same hummus twice because it is so easy to vary. Here, I used a big handful of fresh herbs (parsley, basil, and tarragon). I have also blended in roasted red peppers or pickled red cherry peppers, other raw vegetables (like carrots, green onion, and garlic scrapes), and a whole head of roasted garlic. You can also play with spices here. I like using about 1/2 teaspoon of smoked paprika and a generous sprinkle of cayenne pepper. Cumin would add an earthy, toasty flavor and coriander would add a warm, citrusy flavor. Of course, you can always switch out chickpeas for other beans. White beans make a creamy and mild “hummus.” Make a big platter of hummus, fresh vegetables, and crackers and watch it disappear.

*Blog updates!*

I have installed Recipage! I am slowly making progress, entering in all of my recipes, but it is located on the sidebar. This will make it sooo much easier to search through everything I have on the site.

Holiday Hummus

1 can of chickpeas, rinsed well or about 2 cups of cooked chickpeas and some of their cooking liquid

1 lemon, juice and zest

2 tbsp tahini, a sesame paste often found in better grocery stores and health food stores

1 garlic cloves, peeled

olive oil, salt, pepper

flavorings of your choice, see above. It would be fun to do a red pepper hummus, garnished with a handful of minced herbs for the holidays. Or use a sprinkle of your favorite spice blends. I have used harissa (spicy!) and zaatar before.

Prepare your chickpeas by peeling the skins off of them. Gently squeeze the chickpea between your fingers and the skin should slip right off. Place all of your ingredients except for the olive oil into a food processor, including a couple spoonfuls of the chickpea cooking liquid if you have it. Pulse everything and as it starts to come together, drizzle in a bit of olive oil. With the cooking liquid, I usually use about 1 tablespoon; without it, I usually use about 2 tablespoons. When the puree is smooth, taste it and adjust the seasonings. I usually try to make hummus a couple of hours before eating it to let the flavors meld. Serve with your favorite accompaniments.

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1 Comment

Filed under dip, from the pantry, quick

One response to “Hummus

  1. anne

    LOVEEEEEEE HUMMUS! looks delish as always em! 🙂

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