Hummus. How did I live 20 years without you? Your versatility, deliciousness and general sassiness make you a fantastic complement to sandwiches, crackers, pita.. Let’s be honest here.. I eat hummus on its own. It wasn’t until this year that I attempted (along with my JVC housemates) to make my own hummus and let me tell you.. its a grand time. Lots of tweaking it involved but its been a beautiful friendship since the very beginning. Here’s my super simple go-to recipe:
From The Moosewood Cookbook:
- 2 to 3 medium cloves garlic, sliced
- large handful of parsley (super easy to grow yourself!)
- 2 healthy scallions, in 1-inch pieces
- 3 cups cooked chickpeas (2 15 1/2 oz. cans, rinsed and well drained or soak dried beans)
- 6 tbs. tahini (found in specialty aisle, ground sesame seeds)
- 6 tbs. fresh lemon juice
- 3/4 to 1 tsp. salt, to taste
- optional: cayenne and cumin, to taste
Place garlic, parsley and scallions in a food processor or blender and mince
Add chickpeas, tahini, lemon juice and salt, and puree to a thick paste. (You can also do the mincing and mashing by hand. The hummus will have a coarser texture, but that can be nice, too. My note: We did not have a blender that worked in my house last year so all mashing was done by hand.. it was coarse for sure but made for a nice arm workout!)
Season to taste, if desired, with cayenne and cumin and correct salt if necessary. Tansfer to a tightly lidded container and chill, not before lots of taste tests of course.
My favorite pairings are carrots, pita chips, crackers and red wine. The red wine is a necessity.