Classic Hummus

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Phew! The holidays are over and it’s back to business. This time of year, most are looking for a break from all of the excess of December and we are no different. We are hungry for meals that will give us more bang for our buck, nutritionally, and that are delicious. Contrary to popular belief, health and taste are not mutually exclusive. Just take this recipe for hummus as an example. It’s creamy and earthy and goes really well as a dip for vegetables, as a sandwich spread, or as a base for grilled chicken. And for all of you out there who think they don’t like hummus, I challenge you to reconsider. I am a converted hummus lover. Before we found The Olive Tree, our favorite Mediterranean restaurant in Columbus, I really didn’t care for hummus. I had only tried the store-bought versions and I felt it always tasted kind of pasty; but, at the risk of sounding overly-dramatic (me? … never!), my life changed forever when I tasted the pillowy goodness made by the Greek gods at The Olive Tree. Opa!

I’ve made hummus in the past, but this is the first time I have cooked the garbanzo beans myself instead of using canned beans. Not only is this more economical, it takes hummus to the next level. And, cooking beans is not at all difficult- it just takes a little planning ahead. All you need to do is pour a 15 ounce bag of dried beans into a dutch oven, cover it with water, let it soak overnight, and then simmer for about 2 hours (or until desired tenderness) the following day while you are going about your business. I found the hummus came together really nicely when I used the still-warm beans. There is always the option to peel the skins off the beans before you process them for an even creamier texture if you have extra time on your hands, but my little rump roast was throwing my mini tartlet pans all over the kitchen and heading straight for the heirloom china cabinet in our living room with a look of pure mischief on his face while I was making the hummus, so I wisely opted out of this method.

I hope you are off you a happy and healthy 2015. Happy Sunday, everyone!

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Classic Hummus

Ingredients:

  • 2 cups cooked chickpeas, liquid reserved and set aside
  • 1 tsp kosher salt, or to taste
  • 2 garlic cloves
  • 1/3 Cup tahini
  • 7-8 tbsp freshly squeezed lemon juice
  • 2 Tbsp reserved chickpea liquid (or water)
  • 2 Tbsp olive oil
  • Hot sauce, optional (I love Sriracha)

Directions:

Place all the ingredients (except the Sriracha) in a food processor. Pulse until creamy and well-combined. You may need to ad more liquid depending on your desired consistency. Remove from food processor and top with hot sauce, if desired. Store covered in the refrigerator. Enjoy!
Source: Oh She Glows, who adapted it from Barefoot Contessa

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6 thoughts on “Classic Hummus

  1. Pingback: Chicken Shawarma | Lolly's Sweet & Savory Treats

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  3. one more thing..roasted garlic..passionate about it and so easy to use in all recipes. No mincing,just squashing out of the cloves as needed,rich dark smokeyish garlic flavor and they(I do three/ four whole cloves at a time) keep forever in frig. after cut off tops of entire clove(just enough to expose the garlic so they can sqasrsh out) drizzle with wee bit of oil,,wrap tightly in foil,and roast until deep brown,about 40 min.? maybe less? store well in separated sealed containers..iust powerful stuff.

  4. delish,is Robert a convert,pretty good baby food too,eh? I can just picture Smith raising hell in the kitchen..such good writing dear one!..hey,check out an article in LA times about not soaking beans overnight,by Russ Parsons.do you like the flavor of cumin? I think I heard you say once not really,right? Anyway I find that a tiny pinch goes a long way with hummus Also,how about babaganoosh? I luvs a good ,warm,creamy baba..you have to experiment with textures,flavor and recipes to find one that works for you,we were at a med/cali cuisine restaurant where they had a trilogy of condiments,baba,hummus and a bean dip served with warm fresh pita..man,I could it it every night.

    • Bert and smith both really like it. Very proud of the lads. I love cumin. Sage and thyme are spices that i can only tolerate in small doses. Not sure why. Any good recipes for baba ganoush? And what is this tale of not having to soak beans?

      • not all beans..just the common ones,he claims it takes away from the richness ,but garbonzos ,still need it,also,do you soak your rice and hour before? Persians do it ,me too now….

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