Thursday, April 23, 2009

M. Y. O. H. (Make Your Own Hummus)

Get ready, people. Here is your chance to buck the system, damn the man, stick it to 'em, and save some dollars. This won't be news to some of you, but many of your pantry/fridge staples CAN BE MADE AT HOME. Ever turned that jar of pasta sauce around to calculate the amount of corn syrup in it? Then put it back down and picked up the all-natural jar and swooned this time at the price? Grab the 28-oz can of tomatoes instead and give yourself the gift of saved pennies and prepared foods for which you can identify (and pronounce) every. last. ingredient.

We'll start with hummus. I NEVER buy hummus anymore. It's expensive and it comes in tiny little containers. For the price of one supermarket hummus, you can get your own can of tahini and probably 10 batches of homemade.

You'll need a processor for this one (sorry!) but a blender might work. Also, cans of chickpeas are great, but a bag of dried chickpeas gives you twice as many beans, often for less. You have to cook them, which takes times, so you'll just have to decide whether time = money for you.

If you do buy dried beans, when you get home, empty them out into a big bowl of water and let them soak overnight (they'll soak up A LOT of the water, so hydrate them generously). The next day, simmer them for about 40 minutes on the stovetop, till they're nice and mushy. Drain, but reserve some of the water. You'll need it.

Homemade Hummus
1 can or about 2 cups cooked chickpeas
3 Tbsp
sesame tahini
2 cloves garlic, chopped
1 tsp cumin
1 tsp coriander
3 Tbsp lemon juice
2 Tbsp olive oil
1/4 cup+ water
Salt to taste

Place chickpeas, tahini, garlic, and spices, (including 1 tsp salt) in processor. Process about 1 minute until well chopped and combined. Add lemon juice and olive oil, then enough water to make consistency you like. Process for another minute. Stop the machine and taste, increase seasoning as needed. If you like your hummus a little runnier, add more lemon juice or chickpea water. Process again for another solid minute.

The secret is to process it a really long time so it's pillowy soft. Everyone likes their hummus a different way, so make it your own. Go Crazy. If you want a little more backbone to your hummus, add tahini. If you want spice, up the cumin. If you like it tangy, increase the lemon. It takes a while to get it right, so stop and taste with frequency.

Add-ins? Try a couple of roasted red peppers. I like to add a handful of fresh, chopped cilantro to mine for a nice freshness. Try adding 5 or 6 cloves of roasted garlic (much more mellow and sweet than fresh) or even roasted eggplant! You will not be sorry.

1 comment:

  1. Abby,

    Great hummus! My children prefer a hummus sandwich now for lunch. This hummus is more popular than peanut butter or cheese in our household. Thanks!