Hummusgirl's Blog

Hummusgirl just wishes they served hummus here!

There are a lot of ways to make hummus- I know I’ve done a lot of them.  I’ve used canned chickpeas and dried chickpeas (you do have to cook them).  The essentials are chickpeas, tahini, garlic, lemon juice, and olive oil (oil isn’t really necessary, but I find it makes it that much smoother). 

Starting with chickpeas, some people like taking the skin off (too many carbohydrates says my friend Esteban), but it’s time consuming.  If you use canned chickpeas, use one whole can.  If you cooked your chickpeas fill the food processor with them.  You can add a tablespoon of chickpea water too (although I think it makes the hummus too watery).  Then add some chopped/minced garlic, or about 3 or 4 cloves. 

The tahini you can get from a specialty Mediterranean or Middle Eastern grocery store.  I think you get the best quality from one of these stores as I’ve heard brand name tahini is not up to snuff.  Add about 2 Tablespoons Tahini to your hummus and 2 to 3 Tbs olive oil.

Now it’s time to get crazy with the spices and herbs!  The first time I made hummus I added just cumin or maybe nothing at all.  Now I add 2 tsp cumin, and about 1tsp each of celery salt, kosker salt, mild chili powder, and cayenne.  Some people don’t like spicy cayenne, but I find that if I don’t add it, it just seems dull!  So better to make your guests have water in their eyes then not have flavor!  And I add cilantro or parsley (about 2 Tbs) to give it a kick.  Then pour in 3 Tbs lemon juice and it should satisfy.  Serve with pita bread, chips, or you’re really getting healthy, vegetables.