The first time I saw hummus I was weirded out.
I think I was about 12. My mom was spreading it generously on some Triscuits at the kitchen table.
“What is that?” I asked.
“Hummus!” said my mom brightly.
“What the heck is hummus?”
It sounded foreign.
“It’s a spread made with chickpeas,” replied my mom.
“What are chickpeas?” I asked.
This was gettin’ weird.
“A type of bean,” said my mom, mid-chew.
I wrinkled my nose. Why would you ever make a paste out of beans was beyond my Twinkie-loving-12-year-old mind.
“Can I try some?”
“Sure. But you might not like it.”
I took a Triscuit and spread a thin layer of hummus on the cracker. I cautiously raised it to my lips, tasted, chewed, swallowed, then said with a hint of dissatisfaction, “It’s alright.”
I think my next step was to the cupboard to get out the Oreos. And my mom was most likely happy I wasn’t enthusiastic about hummus. More for her!
But my tastes have matured greatly since my foolish pre-teen years.
Now I’m perfectly content with spreading hummus on sandwiches, slathering it on crackers, scooping it up with veggies, plopping it on top of a salad, and sometimes eating it for an entire meal.
And I finally got around to making it at home. I knew it was easy even before I made it from scratch. And less expensive than in the store. But I never nudged myself hard enough to make it until I had the new Pioneer Woman cookbook in my posession.
Not only does her hummus recipe make a lot.
It’s good. A lot of good.
So here it is!
- 3 (14.5 oz) cans chickpeas, rinsed and drained
- 3 garlic cloves, peeled
- Juice of 2 lemons
- 1/2 cup tahini
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup – 1 cup cold water
- 2 tbsp olive oil
- Put all of the ingredients except for the water and olive oil into a food processor or large blender.
- Start blending, pouring the water in slowly in the opening at the top. Start with 1/2 cup of water and add more as needed until you get it to the correct smooth consistency that you’re happy with.
- Add in the olive oil and give it a few more pulses.
- Serve immediately. Store any leftovers in the fridge for up to a week.
My Two Cents: This makes a lot of hummus, so I think that this recipe is great to have on hand for a party.
However, this amount was perfect for me. It lasted me all week. I ate it several times a day, though. So if you’re not that into hummus…um stick to two cans of chickpeas and reduce the other ingredients accordingly
Also, I like my hummus garlicky. I chose big garlic cloves for this.
And hey, why don’t we rename hummus “Yummus“?
Minus weird 12-year-olds who have no acquired tastebuds, I think everyone would agree with me.