Quick Ideas Day 4: Classic Hummus

Hummus is one of those staple foods I always buy at the grocery store. We go through so much of it that I decided to start making my own.

I never thought I’d be saying that because Mike used to refuse hummus vehemently, but now he can’t get enough of it. That’s why I say you have to give everything a try, at least once!

Hummus is easy to make and healthy too—high in fiber and chockfull of other nutrients. There are 4 basic ingredients needed: garbanzo beans (a.k.a. chickpeas), tahini, lemon juice, and either water or olive oil.

The first time I didn’t have any tahini on hand so I used plain Greek yogurt. The result was tangy and bit sweet—not the authentic taste I was going for. So I sprung for some tahini and immediately after tasting the tahini version, I knew I wouldn’t go back to store-bought hummus.

Classic Hummus

Adapted from Barefoot Contessa

Makes about 3 cups

Ingredients:

· 2 cans of garbanzo beans/chickpeas, drained and rinsed (some liquid reserved, optional)

· 2 garlic cloves, minced (Tip: throw into processor first)

· 1/3 cup Tahini paste (can replace with sesame oil or paste)

· Juice of 1-2 freshly squeezed lemons

· 3 tablespoons water, olive oil or reserved liquid

· Season to taste: salt, cumin, paprika, etc.

· Other additions: cayenne pepper, hot sauce, roasted red peppers, edamame, etc.

· For garnish: chopped parsley, pine nuts, garbanzo beans, lemon wedge, drizzle of olive oil, etc.

Directions:

It’s simple: Throw everything in a food processor (fitted with a steel blade) and process until preferred consistency is reached (creamy to coarsely pureed). Garnish as desired.

Note: Everything is “to taste,” so start processing and taste along the way, adding more seasonings as need.

You can also make your own pita chips like I did. Cut mini-pitas into quarters, drizzle with some olive oil, and season with salt and pepper. Bake at 375° for about 10 minutes or until slightly browned.

Question: What’s your favorite hummus flavor: classic, roasted red pepper, lemon, garlic…? Do you prefer homemade or store-bought hummus; why?