Hummus is where it’s at. Over the last few years, I’ve definitely noticed hummus’ growing popularity on yuppie grocery stores specialty shelves. But guess what? You can save the $6.99 for 6 oz and make something better and waaaaaay cheaper at home! Super, super easy if you have at least a small food processor. Full of protein, flavor, and great as a main dish or side dish for a vegetarian main course.
Here’s how I do it, thanks to my first roommate and her amazing tutorials:
*Chick Peas (about 1 c. dried or 1 can per batch. Start with Step 3 if you’re using canned. Dried save you sodium, $$ and have better texture/flavor.)
*1 lemon or lemon juice
*1 heaping T. Sesame Tahini (orange can found near the peanut butter)
*1-2 Fresh Garlic Cloves
*Salt to taste
*Other things you want in your hummus. I like plain or roasted red pepper & basil. Husband likes jalepeno. Yuppies seem to like roasted garlic.
- Soak several cups of dried chick peas in water (Overnight for morning hummus or before work for dinner hummus.)
- Swap out the soaking water and replace water till it’s 1 inches higher than the beans in pan. Cook dried chick peas 1-2 hours until they’re soft. Drain them.
- Fill a small food processor about 80% full with drained, cooked chick peas. Add either lemon juice or 1/2 fresh squeezed lemon, along with tahini, garlic, and a 1/2 t. salt. Blend together.
- Throw in extra veggies such as jalepenos, roasted red peppers, or herbs like basil or cilantro if you want.
- Gradually add small amounts of water to smooth out texture and continue to blend.
- Check flavor, and add additional tahini, salt or garlic to taste. Finish off with extra water if needed to make texture completely smooth.
Serve with pita bread, as a spread for sandwiches (my fave is hummus, turkey, pepperocini, lettuce, and a little italian or caesar dressing), or with tortilla chips. Makes a great main dish for lunch or appetizer.