Hummus is one of those dishes that carnivores and vegans can agree is a little chunk of heaven… in a dippable and spreadable form. I’ve been known to make a pretty mean and delicious Hummus (aka houmous, hommus, or humus). Everytime I get asked for the recipe people freak out that it is so easy to make. Around these parts to buy a small 10 oz. tub of Hummus dip will run you about $4.00 – $7.00 depending on who you get it from and how fancy shmancy the label is. This is bad for an addict of Hummus, like myself, so years ago I set out to find a recipe. I searched and searched and finally I found one, but after making it I was sorely disappointed in the results. So after having tweaked and twisted the recipe I came up with something that makes my eyes roll back in my head everytime I eat it while I literally sit here and go NOM NOM NOM.
Now aside from the control you have of making your own Hummus and flavoring it the way you like, the other advantage is that it only costs you about $2.00 to make about 2 1/2 cups worth of this delicious dip, even LESS if you do it from dried beans. It’s really good too if you make one of the variations like the Roasted Garlic or the Sun Dried Tomato and use it as a veggie dip for your crudites.
- 3-4 Cloves Raw Garlic
- 1 1/2 cups of rehydrated, cooked Dry Garbanzo Beans or 1 15 oz. Can of Garbanzo Beans
- ¼ cup Extra Virgin Olive
- 4 tablespoons Tahini Paste
- ¼ teaspoon
- Sea Salt
- Juice of Half a Lemon
- 1 to 2 tablespoons Water (add more or less until desired consistency)
- Pinch of Cumin
Time to whip out your handy dandy food processor. Throw your garlic cloves in there and pulse them until they are minced up good. Now just throw the rest of the ingredients in and pulse it until everything is blended smooth. Make sure to dip in there and give it a taste and adjust to your liking Garnish it off with a sprinkle of Paprika or Parsley. Serve it with a drizzle of Olive Oil, little squeeze of Lemon and Pita Wedges.
Roasted Garlic Variation: Replace the Garlic with about 8 cloves of Roasted Garlic.
Sun Dried Tomato Variation: Replace the Garlic with 1/8 cup oil cured Sun Dried Tomatoes.
Kalamata Olive Variation: Add 1/8 cup pitted Kalamata Olives.
Low Fat Variation: Cut the Oil back to 2 Tablespoons and increase the Water to 1/4 cup.
This stuff is awesome with pita wedges, falafel or even use it as a spread on a sandwich like you would Mayonaise. It is really delicious. Enjoy!
I’m going to share with you a secret little imported food haven that a friend of mine shared with me last year. Down by Safeco Field is a little hidden gem of a place called Big John’s PFI. It’s tucked away in the bottom of a brick building on 6th Avenue and it is the place to go for imported foods like tahini paste, pomegranate molasses, exquisite olive oils, halloumi, big pearl cous cous, pastas… I could just go on and on with the selection of items they have here for great prices that you would be hard pressed to find anywhere else. They have a selection of bulk dried peas and legumes, as well as an impressive selection of bulk spices, which make it the perfect go to spot for this recipe, you can pick up your tahini, olive oil, cumin and chick peas all in one stop! Don’t forget to sample their extensive selection of cow, sheep and goat’s milk cheese from around the world. It’s a specialty food lover’s delight in there!