Classic Hummus

February 17, 2014 | Appetizers & Starters Recipes

 

I am seriously a huge fan of hummus, I am helplessly addicted to it — especially when it’s homemade… and with roasted red peppers!  I adapted this recipe from one I made in culinary school, which was amazing; it’s a classic and simple recipe in which you can switch up the flavor ingredients to just about what ever you like.  You can add many different ingredients to kick up the flavor of this hummus: roasted red bell pepper, sun-dried tomatoes, chives and dill, or even double (or triple) the garlic for a garlic hummus — or even roast the garlic first for a roasted garlic hummus.

Hummus has become one of my go-to foods lately; it is so versatile.  Some of the ways I like to utilize it is: as a snack, with pita chips or veggies for dipping, or spreading the hummus on toast.  I also sometimes use it as the base for a healthy veggie sandwich or wrap.  As hummus is a cold item, it is a wonderful item to bring to parties, and it is also very inexpensive to make.

Recipe

Yields about 2 cups

What You Will Need

15 oz. can of drained and rinsed chickpeas (aka garbanzo beans), or 2 cups of chickpeas which you have soaked and cooked yourself (which tastes better, to be honest)
1/3 cup tahini (this is usually located near the peanut butter in grocery stores)
Juice of 1/2 lemon
1 small garlic clove, roughly chopped
1 Tbsp ground cumin
A couple grinds of freshly cracked black pepper
A pinch of salt, plus extra (to taste)
1 cup water (reserved)
1 Cilantro sprig, or 1 Tbsp minced roasted red pepper for garnishing (optional)

Instructions

Combine all of the ingredients in a food processor, adding in only about 1/4 to 1/2 cup of water at this point.  Pulse the food processor a few times, then start to process the ingredients on low for about 20 seconds.  The mixture will most likely be a bit dry at this point, so turn off the processor, scrape down any large bits which have collected on the side, and add another 1/4 to 1/2 cup of water.  Process again for another 20 seconds on low.

The texture you are looking for should be a loose paste (like oatmeal when it is slightly thick, but slightly loose); it will tighten up a bit when you refrigerate it.  So the best rule of thumb here is to get it slightly looser than the texture you prefer, that way when it tightens up slightly, it will be perfect; just keep adding water in small increments at a time until you have reached your desired consistency.  Add salt to taste.

Transfer the hummus into a serving vessel or storage container and garnish with either the cilantro or minced red pepper (refrigerate for at least one hour before serving).  You can refrigerate this for up to a week in an airtight container.

Classic Hummus Recipe | TheSaucyCulinarian.com

 

2 responses to “Classic Hummus”

  1. […] I am a big fan of the dry goods section in the food market, chickpeas are something I regularly have on hand, usually to make my […]

  2. […] piece of toast, of your preference 1 heaping spoonful of homemade hummus 1/4 ripe avocado, sliced 1 fried egg (I cook mine in coconut oil, and prefer it over-easy so I can […]

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