Hummus is awesome. Pure and simple. I first learned how to make it at my cafe summer job in Revelstoke, and have tried to make my hummus from scratch ever since! I did a bit of research into hummus before writing this post—turns out that humans have been eating chickpeas since about 10,000 BC, and hummus as a food (the name comes from the Arabic word for chickpea) has a place in food folklore as one of the oldest prepared foods. Its earliest record dates back to the 12th century in Egypt and Syria. Suffice it to say, there’s a reason it’s been around for so long!
Hummus, as long as it’s made with tahini, is a complete protein, and is high in vitamin C, vitamin B6, iron, and folate, and dietary fibre. Use it as a dip, spread, or sauce, and play with this recipe a bit so everyone in the family can enjoy it! Making hummus at home is easy and cheap, so no more $6 tiny tubs from the grocery store.
Makes: 500 g, roughly
Cooking time: 20 minutes
- 1 400 g / 16 oz tin of chickpeas (aka garbanzo beans)
- 2 large dollops (roughly 1/3 c) tahini
- 2 large dollops (roughly 1/3 c) plain yoghurt
- 4 tbsp olive oil
- 2 cloves fresh garlic, quartered
- 4 tbsp lemon juice
- 1/2 tsp each cumin, cayenne pepper, and dried parsley
- salt and pepper, to taste
- water (usually about 1/4 c, add a little bit at a time for mixing)
- optional: 1-2 tbsp peanut butter, 1 tsp sesame oil
Drain your tin of chick peas. Place all ingredients into a blender or food processor and blend until all lumps are gone and it has a smooth consistency. Depending on the power of your blender or food processor, you may have to up the quantity of liquid to get it mixing properly. I recommend keeping the water, oil, and lemon juice in relative proportion to each other. Taste it as you mix it to judge what you need to add more of. Before serving, hummus should sit for an hour or two at least to let the flavours blend and develop—the garlic especially will get stronger over time (so don’t add more!).
To make this vegan, omit the yoghurt and add a bit more tahini, water, and a pinch of sugar. Sour cream with an extra tablespoon of water can be substituted for yoghurt if you need to use stuff up in the fridge.
Hummus will last well in a sealed container in the fridge, usually until the best before date for the yoghurt. Freeze portions of it if you need to make it last longer.