I’ve had a mixed relationship with making hummus. When Adventure Girl started solids I would make it often and while it was on the chunkier side, we both quite enjoyed it. Upon reflection though it was after a friend came over for lunch and couldn’t stand it that I stopped making it so much… she was right, it was rather strong on the garlic even if I had done that on purpose. Criticism sticks and after a few bad batches I decided just to buy it (a great grocer in Sydney makes it additive free and delicious so it was just as good to buy although not as cheap).
We’ve been eating A LOT of hummus lately though. It just works with so many things – for dinners with baked potatoes or our hummus and lamb dish that we still eat on an almost weekly basis even though it’s mid-winter. It works for lunch or breakfast on the easy oatmeal loaf I’ve been making twice weekly since returning from NZ, or it’s delicious with crackers and cheese as an afternoon snack. We’re eating so much of it right now that what my stomach craved had run out… disaster! Did I dare to try again? Especially with the memory still fresh of my last batch that was way too strong on tahini… Thank you Google for directing me to the most genius recipe on Inspired Taste. This recipe has a different method from anything I’ve tried before AND it opens up the path to use peanut butter instead of tahini! This is brilliant as we always have peanut butter on hand (I buy in bulk whenever the good stuff is on sale and I use tahini so rarely it sets like a rock in our cupboard. This switch worked so well – no peanut taste but oh. so. delicious. hummus. Creamy, light (I really couldn’t believe how light this method makes it) and spreadable. Adventure Girl and Dash ate it with a spoon. I may have also.
Hummus by Joanne (on inspired taste)
- 1 tin of chickpeas (I use Honest to Goodness no BPA tins)
- 1/4 cup of fresh squeezed lemon juice
- 1/4 cup of tahini OR peanut butter
- 1 small, minced, clove of garlic
- 2 tablespoons of olive oil
- 1/2 teaspoon of cumin
- 1/2 teaspoon salt (plus more to taste if needed)
- 1-3 tablespoons of water, depending upon texture
- In the bowl of a food processor, combine the peanut butter/tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Add the chickpeas and process for another minute.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt and adjust as needed.
- Store homemade hummus in an airtight container and refrigerate up to one week.
- You can cook the chickpeas yourself and then use them to make hummus – I have done that once or twice before but it’s a long process including overnight soaking.
- Please, please, please don’t skimp on the blending time – it’s what makes this hummus better than the rest.