Do you guys like hummus? You probably do. Americans LOVE hummus. It’s getting so popular that some tobacco farmers are switching to chickpeas to meet the demand. But do you know how to make hummus? It’s like, embarrassingly easy. And it’s so much cheaper to make than to buy those little packages of Sabra from The Creamery or whatever. So let’s save some money.
Time: ~ 10 minutes
Difficulty: 1 out of 10 spatulas
1 can chickpeas (reserve the liquid, you’ll use it later)
1 clove garlic, chopped
The juice of ¼ of a lemon
1 tablespoon peanut butter (or tahini)
1 tablespoon sesame oil (or olive oil)
Salt and pepper to taste
A blender or a food processer.
1) Drain the liquid from the can of chickpeas into a container of some kind and dump the peas themselves into the blender.
2) Add the peanut butter, chopped garlic, lemon juice, and oil into the blender along with a small splash of the liquid.
3) Blend it all up until smooth. If the consistency is too dry to properly blend, add more liquid.
4) This is the only difficult part: adjusting proportions. Taste your hummus. Is it too chunky? Blend it more. Too thick? Add more liquid. Do you like your hummus silky smooth? Add some more oil. Want your hummus tangier? Add more lemon juice. Want it nuttier? Add more peanut butter. Adjust your hummus, tasting as you go, until it’s perfect for you.
Once you’ve got it how you want it, put it in an airtight container and it will keep in the refrigerator for up to a week. There. Hummus. Dip some pita into it. Or vegetables. Whatever. The main point is that you not only made hummus, but that you made it how you like it. Speaking of, the Sabra Company makes different varieties of hummus, and so can you! You like roasted red peppers? Cut a red pepper in half and put it in an oven set to broil at 500 degrees for 12 minutes, then cut it into cubes and fold it into your hummus. Pine nuts are good in hummus too, if you can find them/want to buy them. Add a handful to a frying pan with a wee bit of oil on medium high heat, and stir them around until they turn golden brown, maybe five minutes. Add them into the hummus. The possibilities are limitless…in theory. After all, this is ground chickpeas we’re talking about.