My Simple Hummus Recipe - Creamy, Smooth,and Rich - A Quick, Delicious Goes-With-Anything Dip!
Hummus - The Wonder Dip!
A Quick History.
Hummus is a simple, traditional dip or "Meze" of Egyptian Origins.
Made up of Chickpeas (also known to some as Garbanzo Beans) Tahini (an easily-sourced Sesame Paste), Olive Oil, Garlic, Lemon Juice and Salt, this delicious creamy filler is served throughout the Middle-East and Northern-Africa, and has since spread in popularity to and throughout the Western World as well.
Hummus is typically served as a warm "Meze" in Middle Eastern Cuisine. A Meze is simply a selection of small dishes served as a precursor to a meal, to be enjoyed and snacked on over drinks. Very much like "Tapas" in Spain, or "Botanas" in Mexico.
Why It Is Awesome.
I love having this delicious "filler" handy in the fridge at all times for one main reason: It is incredibly versatile. It has a creamy, slightly tangy, garlicky subtleness that doesn't overpower the flavor of other foods you add it to. I'd say it goes with, and I'd even go as far as to say it compliments pretty much anything. Tip: Serve chilled in warm weather. Here are some of the way I enjoy the Hummus I make:
- A Party Platter Dip, Served with Warm Pita Bread and/or Carrot and Cucumber Sticks.
- A creamy spread in my Grilled Chicken Lunch-Wrap.
- A Topper to a Turkey + Greek Salad Burger.
- A Healthier Football-Match/Midnight/Oh-Who-Cares-Its-Yummy Snack.
- +BONUS: A fantastic snack/source of Protein for Vegetarian and Vegan house-guests!
How Healthy Is It?
Now, as you all know everything is only "healthy" in moderation. Hummus is considered a "healthy" snack alternative to crisps, cookies, and your general guilty-pleasure junk foods, but that doesn't mean you won't gain weight if you eat and treat it like Iceberg Lettuce. In short, it is about 207 Calories per 4 ounces of Hummus consumed. It is a high-fiber, high-protein food - Both of which are staples for a healthy body, hence why it is considered a healthy snack. For more detailed information on the nutritional values of Hummus, you can visit healthyeating.sfgate.com.
So there you have it! This Recipe, though so simple, has never failed me. The Recipes you find will vary slightly according to the taste preference of the person writing it, so just to let you know - "My" Hummus is tangy (I add a little more Lemon Juice then most) with satisfying garlicky notes in the aftertaste. Of course, you yourself will adjust certain ingredients to your liking as you experiment and figure out what works for you, but the main hope is that you enjoy this recipe and you find your food horizons/options expanded ever so slightly!
Enjoy! - Poppy T.
Ingredients (Serves 2-3 as a Starter)
- 1 Can Chickpeas, A.k.a Garbanzo Beans
- 1/4 Cup Tahini, I use Krinos
- 1/3 Cup Freshly Squeezed Lemon Juice, About 1 Large Lemon
- 1 1/2 Tsp Minced Garlic
- 1/2 Tsp Ground Cumin
- 3 Tbsp Olive oil, 1 of them for serving the Hummus
- 1/2 Tsp Salt
- 2-3 Tbsp Water, Depending on consistency preferred
- Sprinkle Paprika, A light dusting for serving only
- A Food Processor
- Plug head-phones into music device, ramp up volume to fun playlist of your choosing (It's either this or listen to the scream of the Food Processor)
- Measure out Tahini and Lemon Juice (Make sure to remove Lemon Pips), and blend in your Food Processor for 60 seconds. Dance. Turn off Food Processor first (important!) and scrape the sides of the Food Processor, until all the ingredients are back in the bottom of it. Blend for another 30 seconds. Mixture should be smooth and creamy-looking.
- Add Garlic, Salt, Cumin, and 2 Tbsp of your Olive Oil to the Tahini and Lemon Juice, and blend for 30 seconds. Repeat scraping action in Step 2. Blend for another 30 seconds.
- Drain and rinse your can of Chickpeas. Add half of the can to the Food Processor. Blend for 60 seconds. Dance. Repeat scraping action in Steps 2 and 3, and then add the rest of the can of chickpeas to the Food Processor. Blend for 60 seconds. Dance.
- If not satisfied with the consistency of the Hummus, this is when you can add your Tbsp's of water. Add them one at a time, blend the mixture for 30 seconds, and if still not happy, add up to 3 Tbsp's until you are happy with its consistency.
- Careful of the blades, scrape your Hummus out into a container and refrigerate up to one week. If serving immediately, drizzle the last Tbsp of Olive Oil over it, and dust a little in the centre (optional) with Paprika for decoration (I also like to put a Kalamata Olive in the middle, for the same reason) and serve with warm slices of Pita Bread or Carrot/Celery sticks.
- ENJOY :)