Hummus was one of the first things I learned how to make. It is super easy to do and takes about 5 minutes of your time. I admit there have been times when I have been lazy and purchased the store bought kind, but home made is far superior, far tastier and far healthier for you. Hummus was also one of the first dishes that made me feel confident and validated as a cook, which inspired me to cook more things! I used to bring it everywhere: potlucks, critiques at school, family dinners, and everyone used to rave about how good it was. After making it 100’s of times I believe I can say without ego that I have mastered this dish.
The trick with hummus is you cannot relay on a recipe alone. The conditions change each time you make it. The acidity of the lemon might change, the strength of the garlic, the dryness of chickpeas. Stopping to test the taste and texture a few times during the process is important. I also never measure ingredients when making hummus. I do it all by eye. I have approximated amounts for you to work with, but don’t be afraid to add more oil, lemon,garlic, salt if you think the taste or textures are not balanced.
Basic Hummus Recipe
1 tsp salt
1 small clove of garlic
2 cups of cooked chickpeas, or 1 can chickpeas thoroughly washed
juice of 1-2 lemons
1 tbsp tahini paste
1/4 cup olive oil
optional garnishes: paprika, olive oil, olives
1) Make a garlic paste: Smash the garlic to get it’s skin off. Chop the garlic and then sprinkle the salt over top. Using the edge of your knife slowly chop and then “grind” the salt into the garlic until it forms a paste
2) Add all the ingredients into the food processor. optional: remove the skins of the chickpeas for a smoother hummus .
3) Start the food processor on low. You will have to stop it 2-3 times to scrape down the sides and make sure everything is getting incorporated properly. After that asses the taste and texture. It should be smooth and balanced. I prefer a bit more lemon upfront than some.Make it according to how you like it.
4) Troubleshooting Hummus:
Is the hummus to chunky? If so then you need to add more oil, lemon, tahini or you can add a bit of water, but you must taste it to see what works. Water should only be used in small amounts and if no flavours seem to be lacking.
Balancing hummus flavour guide: Taste to see if it is lacking bitterness, saltiness, brightness or acidity. If so choose to add more of an ingredient accordingly.
salt: should not be obvious, it’s used to heighten all the flavours
garlic: should just be hinting at garlic flavour,not overpowering.
Tahini– sesame paste.Adds a bitterness and richness
olive oil– adds richness, and brightness. Helps make a smooth consistency
lemon– brightness and acidity
5) When you are happy with your hummus choose a nice bowl to present it in. I like to garnish with a dust of paprika, a small drizzle of olive oil and a few black olives if I have them.
6) Hummus can be a dip or a condiment. Serve with breads, crackers, tortilla chips, veggies for dipping, ect. Also delicious on sandwiches and wraps.
Delicious variations on basic hummus: use these alone or in combination with one another.
– use roasted garlic instead of fresh. You can use up to a whole head of roasted garlic
– add 1-2 roasted red peppers
– fresh herbs such as dill, parsley, cilantro, basil or a combination
– adding ground cumin, from 1/2 tsp to a tsp
– add sundried tomatoes, either rehydrated or packed in oil
-replace the tahini with sunflower butter
– for many spicy variations: cayenne, roasted hot peppers, chipotles, fresh jalapeno, pickled pepperocinis
-garnish with smoked paprika