Hummus and I have been reunited and it feels so good!
My love affair with hummus started with my long stint of vegetarian/veganism during my sophomore year of college. One viewing of PETA’s “Meet Your Meat” was all it took (not recommended). A co-worker’s girlfriend shared her recipe and I became a hummus connoisseur. My family called me Hummus Holly and my siblings would tease me by saying “Hummus, Hummus, Hummus!” ala Jan Brady’s middle-child lament, “Marcia, Marcia, Marcia!” such was my enthusiasm for this delicious dip. It hurt me, but I had to break up with hummus as I distanced myself from carbohydrates over the last 2-3 years. But those days are gone. Hummus and I are back! With a vengeance. (Editor’s note: This experienced diet-tryer is now hip to the Leptin Diet and diggin’ it.)
If you’re buying hummus instead of making it, you’re wasting money and depriving yourself and your loved ones of healthy delisciousness. All it takes is a can of beans, traditionally garbanzo, some lemon juice, tahini (sesame seed paste), salt, some seasonings and you’re off!
You can make hummus with any kind of bean and any kind of flavoring. For a party this weekend, I made double-layer hummus and sang an impromptu song about it, I was so over-joyed. The bottom layer was black bean with lime juice, cumin and cayenne. The top later was Sriracha hummus with garbanzos. So, I present to you, without further ado, a hummus how-to.
Basic Hummus Recipe
1 15-oz. can of beans – garbanzo, black, white, edamame, get crazy with it!
2 cloves of garlic, more if you’re awesome and like garlic
1/4-1/2 t salt or more to taste
2 T. tahnini, available either by the peanut butter or in the international foods aisle
Herbs, spices, flavorings: This is where you can get creative and experiment. Add a handful of pitted kalamata olives, a T or two of your favorite barbecue, hot, jerk or curry sauce, 1/2 cup of chopped cilantro, fresh herbs like thyme and basil, roasted red pepper, sun-dried tomatoes, whatever your heart desires.
1-2 T of lemon juice, if it matches your flavor profile. You can also use lime juice, or probably even orange, depending on what you’re going for. Dessert hummus is a thing!
A splash of olive oil, depending on bean consistency: Garbanzos are a bit dry, so you may want to add a T or so of olive oil -or- some olive oil and some water. Just a splash! Too much will leave you with a gross, soupy mess. Don’t do it!
A splash of soy sauce or Bragg’s Aminos: I used to do this, but prefer it without these days.
Blend these in a food processor, adding extra olive oil and water as needed. You’ll likely have to scrape down the sides and reblend a few times to reach the consistency you desire. If you want to up the presentation for a party, make a dip in the middle of the hummus with a spoon and add a bit of olive oil, then sprinkle the spices or sauce you flavored the hummus with in the the middle. Que elegante!
Eat your delicious hummus with veggies, crackers or on a pita or wrap. Hummus is super healthy, with a mix of unsaturated fats, carbs and protein, as well as the added benefits from the herbs and spices you may include.
So there you have it! Friends don’t let friends eat Sabra. It’s the junkfood of hummus because it’s full of cheap, nutritionally-deficient vegetable oil. Make your own, save money and enjoy the experience! And eat it in good health.
Have any awesome hummus ideas? I’d love to hear about them!