Hummus. It’s a dip, a spread, an appetizer, and it’s from the Levant. The ambiguity surrounding the day of creation doesn’t make it less of a blessed event. Judging by the increasing presence on store shelves and skyrocketing sales, it’s beige color doesn’t fend off our insatiable appetites. The fundamental components haven’t changed much, and our conscience hovers around nil when left to recreating. From modest coriander to the demure “everything bagel” seasoning, hummus provides us with a blank canvas for add-ins and toppings.

They’re basically an essential element in our house. 62 ounces of garbanzo beans consumed in a five day period of time. Roasted in the oven to stave off the persistent need for a crunchy snack. On Sundays they are tossed into a salad for weekday lunches. Ground into hummus with aquafaba (chickpea liquid) at least twice a week. Expect a more in-depth article in the future about aquafaba. For now, it’s the leftover cooking liquid from beans and legumes. Marking it’s territory as a mock egg white for the plant based folks, it’s now used as a thickener and binder. Try saving the leftover aquafaba from the below recipe and whip it up as a topping for fruit or pie. Please be sure to leave us a comment about how it goes!

Canned chickpeas or dried? Although dried and soaked chickpeas will produce a more authentic hummus, we use canned. Between our day jobs, the blog, the garden, and trying to preserve our time for the outdoors, canned is our preference. Plus, we are an undiscerning couple when it comes to realizing we need to make more hummus. We need hummus now.

Peeled chickpeas vs skins? Chickpea peeler devotees swear by it, and it WILL give you a more silky hummus. We, however, embrace the peel. Peel power. If you can’t suppress your creamier than thou disposition then, by all means, soak your chickpeas overnight and peel every last bean.

Cost effective, a hefty yield, quick, and minimally processed. Four reasons you should be making your hummus at home in lieu of buying it. With minimal ingredients and minimal time (unless you’re a soaker/peeler), you can get more bang for your buck, eat a little less processed, and save the Earth from another piece of plastic. Hummus.

Print Recipe
  1. Reserving liquid, drain chickpeas in a fine mesh sieve or colander. Refrigerate reserved chickpea liquid. In a food processor combine chickpeas, lemon zest, lemon juice, garlic, tahini, salt, and pepper. Add cold water and refrigerated aquafaba. Processor until smooth and creamy, about 2 minutes.
  2. ●Add-ins: roasted red pepper, scallions, hot sauce (we add hot sauce), roasted chilis ●Toppings: coriander, cumin, whole chickpeas, chili oil, olive oil, pine nuts, olives, black sesame seeds, roasted mushrooms ●Accompaniments: raw vegetable sticks or slices, pita, crackers
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *