Wednesday, September 28, 2011

Heavenly Hummus


I love my hummus! I learned in my scientific nutrition class that it's a complete protein (meaning it contains all the amino acids the body needs to synthesize all the needed proteins). It has no animal sources of saturated fat (no animal products at all), so there's no reason not to eat all you want! Except one--the price. After spending $5 apiece for small tubs of it in the grocery store, I decided to make my own. What do you know, it's really easy, and cheap, to make. Not to mention it tastes way better than any hummus I've had from the store or even in restaurants.

Total prep time is ~10 mins or less.

1 16 oz can chick peas (garbanzo beans) - drain and rinse
1/4 cup liquid from the can of beans
3 tablespoons lemon juice
2 tablespoons tahini (this is made from sesame seeds, similar in consistency to organic peanut butter)
2 cloves garlic (sliced)
1/2 tsp salt (I use sea salt)
2 tablespoons extra virgin olive oil

Throw ingredients in food processor and mix for 3-5 minutes on low speed until it's at the desired consistency. It tastes best if you let it sit in the fridge for a couple hours (to allow the flavors to mingle), and then take it out and allow it to come to room temperature before eating.

This is for the basic recipe (which is delicious), but there are countless variations. One I tried and liked was using 4 cloves of garlic and sauteing the garlic in EVOO before putting in the food processor.

Top with paprika and drizzle with EVOO

Tastes great with warm pita, on whole grain crackers, or on fresh carrots or celery.

I'm gonna go make some right now!

2 comments:

  1. Man, I love me some Hummus also. My wife is Lebanese and to them its like a kind of sacrament. :)in fact my kid was eating hummus from about 3 months old. He loves it and will eat it with a spoon now.

    Pretty much the best I have eat is my mother-in-laws out of this world, she makes it pretty lemony which I like also, she is hardcore. She makes her own tahini.

    If my wife brings any home, it often doesnt last long enough for me to get home from work.

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  2. Hey Fergus! Long time no see! Good to hear from you! Yeah, the recipe I based mine on called for 3-5 tablespoons of lemon juice. I prefer it with 3, by YMMV.

    There are many variations on hummus, many of them regional. For instance, in some parts of the world, they add cumin to the recipe. Not my cup of tea, but you may like it. :)

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