When I was growing up, hummus was considered a “hippie” food that only health-food-store zealots would consider eating. You know, those same kooks who did yoga and burned candles! It was “way out” of the spectrum of normalcy, and definitely not to be found in the aisles of any major supermarket. It was the only thing that the Manson Family and Richard Simmons likely had in common.
No more! For better or for worse, we are now innundated with mass-market hummus brands; it is a ubiqutious staple in most every grocer’s refrigerated aisle. Some brands are better than others; but more often than not they are runny, bland, or oversalted.
Other “flavored” hummus is packaged with a big dollop of roasted-red-pepperlike goo at the top, or some soggy pine nuts. Yuck.
To ensure you don’t get stuck with a bum container of hummus, take matters into your own hands and make your own! The earthy, nutty flavor of the tahini shines through, and you can process it to be as smooth or as chunky as you like. Plus, it can be made in a few minutes. Trust me: you will never go back to the grocery store goo!
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
salt and pepper to taste
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Salt and pepper to taste, and serve chilled or at room temperature.
recipe adapted from ina garten, images from food network, pinterest