My (Homemade) Hummus Is Better Than Your (Store-bought) Hummus
When I'm too lazy to make hummus and pick some up at the grocery store instead, I'm always surprised at how different it is from my own.
Made with chickpeas, tahini, and lemon juice, my hummus is also chock full of minced parsley and scallions. It has a brighter color and a thicker consistency than most of the prepared varieties I've come across. In fact, the hummus that I make is almost a paste; you need a knife to spread it.
I understand there are many versions of hummus. Some use olive oil, cumin, pine nuts or yogurt. Others add Kalamata olives or roasted red peppers. But I've never come across a version that's similar to mine.
How about you?
Hummus
Ingredients:
1-1/2 cups raw chickpeas, soaked 1-1/2 hours and boiled until very soft (1-1/2 hours) or 1 can (15 ounces) canned chickpeas
3 medium cloves minced garlic
1-1/2 teaspoons salt
Dash of tamari
Juice from 2 medium lemons
3/4 cup tahini
1/4 cup (packed) finely minced parsley
Lots of black pepper
Dash of cayenne
1/4 cup minced scallions
Directions:
1. Mash chickpeas to a thick paste using a food mill, grinder, food processor or a masher.
2. Combine everything and chill thoroughly.
3. Taste to correct seasonings. Some people like extra garlic, tamari or tahini.
The Moosewood Cookbook, Mollie Katzen, Ten Speed Press, 1977
--Tracy Schneider
Bob Rahm on March 16, 2010 at 06:13 AM
I use hummus as part of my favorite midday meal:
A garden salad with a lemon herb dressing, topped with hummus, shawarma, and tzatziki. Lots of protein, relatively low total glycemic index, lots of flavor, doesn't put me to sleep, don't get hungry mid afternoon. I like to make my own, I sometimes use chana dal instead of chickpeas, and more garlic, lemon (with zest) and tahini than the recipe calls for, and depending on how I'm serving it, onions, chives, cilantro, parsley, dill, roasted red pepper, or anything I think will complement the menu. For me it's more of a method than a recipe.
david on March 16, 2010 at 08:35 AM
Do you peel the skin from the chickpeas? I had a recipe that said to do it and it took forever, so I swore off making hummus.
bbq on March 16, 2010 at 11:34 AM
I heartily recommend a good bit more lemon juice. I use more lemon juice (aboiut 3/4 cup) than tahini (about 2/3 cup, but I never realy measure it) The black pepper is a great idea.
It never in my life has occurred to me to peal a chickpea. Better to keep making hummus and throw out that cookbook
Tracy Schneider on March 16, 2010 at 04:33 PM
Bob, your "method" sounds great to me. I can't wait to add lemon zest to my recipe. I'd never thought of that. And a hummus made with chana dal sounds wonderful.
David, I use a food processor to mash my chickpeas and have never peeled the skins from them. As bbq suggests, "keep making the hummus and throw out that cookbook!"
Bbq, I am a fan of lemons, so will try your suggestion of adding more lemon juice as well as Bob's suggestion of adding lemon zest.
Has anyone tried making hummus using preserved lemons?
Quilly Mammoth on March 17, 2010 at 07:57 AM
Nice version. I've been making hummus for a while but I'm afraid it's been pretty bare bones using just chickpeas, tahini, olive oil, salt and garlic. The parsley, pepper and scallion should really brighten it up.
Thanks.
But don't push this too hard or the next thing you know Slate will be calling those of us who make our own hummus "modish". :)
Tracy Schneider on March 17, 2010 at 11:12 PM
I do hope you'll give it a try, Quilly Mammoth. Just be wary of the backlash! ;-)
Dan on August 02, 2010 at 02:43 AM
I just buy mine from the store, just to hard to make for me because I'm not a very good cook. But I love eating it, I go with a good bag of organic chips and have it with burritos.
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