A place for a young lady to cook, eat, and share her yummy adventures.
Monday, September 13, 2010
Lets get real: hummus is not only entirely delicious, it's become a huge staple in the diets of people our age because of it's versatility. And it's delicious. Humus is easy enough to make, which is why once I made it I thought I'd share the basics with you so you can make it yourself and never have a dry bit of pita again.
1 can (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
2 Tablespoons Tahini
1 cloves Garlic, Chopped, Or More To Taste
½ teaspoon Lemon Juice
Sprinkle Ground Cumin, Or More To Taste
Salt To Taste
herb of choice, or none
1-3 Tablespoons Cold Water
1 teaspoon Olive Oil
Things you could add to make it awesome: cheese, bacon, jalapeno (probably a half per can I think might be enough) glitter, bubbles, or smiley faces.
Okay, kidding. I think the next time I go to the store I'm going to check out the varieties and test em' out for you.
Easiest way to make these is in the blender I have in my kitchen. If you have your own I suggest using that one, but you can also use a food processor or a potato masher if you have lots of time and your elbows are naturally greasy.
I made like tree batches of these and I found they blended better if you smashed the up a little first with a fork. So do that. During this part you may find the skins of the chickpeas are coming off and feel free to throw them away. They also contribute to the difficulty in blending.
And chop some garlic. Waring: if you eat garlic no vampire will ever love you again. I warned you.
Once you are done mashing add the chick peas to the blender, squeeze a bit of lemon juice in, add the garlic, salt, cumin, tahini (the more you add the nuttier the flavor. Tahini is yummy, but don't lick the spoon) and any herb you think would be lovely. Suggestions are Parsley or Basil, but I would go out on a limb saying that Rosemary would be fresh too. If you're feeling sweet maybe some coco powder, cinnamon and sugar. If that last one doesn't taste good don't hate me, I haven't tried it, it's just in my head. Dry herbs work fine, just make sure to smash them u pa bit to release the flavor properly.
Blendy blend blend. The hardest part of this is getting everything nice and smooth. My last batch was pretty chunky because I got lazy. It tasted fine, but it felt weird going in (heyo!) Based on the consistency add a little water to smooth things out. You know what hummus looks like, use your best judgement.
When you feel like everything is smooth to your liking separate it into dishes, put it in the refrigerator for later or eat it with a spoon... To serve sprinkle a bit of olive oil over the top and you can garnish it with things like chopped scallions, paprika for color, or olives. It'll stay good in the fridge for about a week or so.