By The Spoonful


No Fuss Hummus

No Fuss Humuss

The first time my dad saw a bowl of my fresh hummus he made a disgusted face and said “what’s that?” So to enlighten him, and you, hummus is a Middle Eastern dip traditionally made from chickpeas, tahini, olive oil, lemon juice and garlic all mashed together.

My dad then asked “What’s thani is?” Tahini, or sesame paste, is a major component of hummus. It is a Middle Eastern condiment that is also used as an ingredient or even as a garnish. You can find tahini in ethnic food stores, whole food stores, grocery co-ops and in the health markets of larger grocery stores. Try looking in the peanut butter section of the store fist, tahini has a creamy peanut butter consistency and a similar flavor and so is often shelved with peanut butters. I’ve actually come across some hummus recipes that call for peanut butter instead of tahini! I do prefer the flavor sesame adds to hummus over peanut butter, that and I like to shine the kitchen spotlight on other ingredients that consumers might not know of. If you really want to be impressive, you can also make your own by grinding sesame seeds and sesame oil together until a thick past forms, but it’s just easier to buy a jar of already made sesame paste. Tahini has a high fat content and often you will find jars of tahini with a visible natural oil separation. This is ok, just stir the oil back in.

My version of hummus is made with canned garbanzo beans because they are inexpensive; to be honest there is no difference between garbanzo beans and chickpeas, they are the same thing. I know, I know, when you’re in the canned vegetable isle in the bean section you do find cans of garbanzo beans and cans of chickpeas. The French called the protein rich legume a chickpea and the Spanish called that same legume a garbanzo bean. But, they are the same bean and thus interchangeable in a recipe.

Where my recipe differs from the norm of other hummus recipes is how I use olive oil. I use it as a garnish only; others will drizzle olive oil into the food processor and incorporated it right into the dish. I don’t feel that this is necessary since I add more tahini to my hummus then is traditional and tahini has enough fat to thicken the hummus just like olive oil. Also, olive oil tends to have an overpowering flavor that can take over the hummus if too much is used. Like I said, I prefer it as a garnish. Try using a flavored olive oil such as garlic infused olive oil to add extra flavor.

I call my recipe No Fuss Hummus because it is pretty much a dump and pour recipe, meaning you dump and pour all the ingredients in the food processor and turn it on. If you love hummus, I really do recommend making your own. It’s just as simple, a lot more fun, a ton more flavor and less expensive then purchasing a pre-made hummus. I really do think that a good hummus can be eaten by the spoonful!

Also check out my recipe for a No Fuss Roasted Red Pepper Hummus and stop back soon to check out my No Fuss Roasted Garlic Hummus I’m still working on.

No Fuss Hummus

By The Spoonful

Makes About 2 Cups

  • 2-15oz. cans garbanzo beans
  • 1/2 cup tahini (sesame paste)
  • 3 cloves garlic
  • 1 lemon, juiced
  • 3 Tbsp. fresh parsley
  • 1/2 cup reserved bean liquid
  • 1 tsp. cumin
  • salt/pepper, to taste
  • olive oil, for garnish
  • paprika, for garnish

Drain garbanzo beans, reserving liquid. Rinse beans well.

In a food processor combine drained garbanzo beans, tahini, garlic, lemon juice, parsley, and cumin. Season well with salt and pepper. Run food processor until all ingredients are combined. While the food processor is running, slowly add the bean liquid to the rest of the ingredients. Keep food processor running until a smooth medium-thick paste forms, about 3 minutes.

Transfer hummus to a serving bowl, drizzle with olive oil and sprinkle with paprika.

Serve with pita bread, pita chips or raw vegetables.

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