This relatively easy hummus recipe is perfect when you are considering dipping your favorite chips or bread into something that might not be too nutritious.
Once upon a time, in a land far, far away I strolled fairgrounds filled with tents and young people, all of us stoned, waiting for music. It was here I first encountered hummus, usually mixed from a powder and sold for a dollar; to charge any more than that would be considered extortion.
We all have to eat, brother. It was either this simple chickpea puree or a grilled cheese sandwich, or you went away hungry, listening for the telltale hiss, staring at the sky, waiting to grow up. Hummus has the nostalgia factor for me, but it also tastes of human history.
We’ve been consuming the humble garbanzo bean since the agricultural revolution 10,000 years ago. The word hummus is transliteration from Arabic, meaning chickpea. I searched around the internet for a recipe, and everyone has one. I consulted such esteemed ladies as The Pioneer Woman, The Barefoot Contessa, and everyone in between. It’s very improvisational, but some measuring is necessary. How much do I love my new food processor? A bunch!!!
- 2 cans (3 cups) chickpeas
- 1/2 cup tahini (sesame paste)
- Juice of 2 lemons
- 2 cloves of garlic
- 1 tsp cumin
- Salt, to taste
- Olive oil, to taste
- Warm water, as needed
- Drain and rinse chickpeas. I used one can Progresso and one can Pastene, because I am an integrationist and equal chickpea employer.
- Mix up the Tahini, which separates and is a little slimy, but earthy and good - trust me.
- Add everything but water and oil to the processor and slowly blend in the liquids as you whirl.
- Taste. Fix. Enjoy.
- We've all had hummus in the past, presumably, and you don't need me to tell you that you can add about anything to this mixture including herbs, hot sauce, roasted garlic or peppers. You got this. Now go. Peace.