I’ve been meaning to make humus for quite some time. I sought out tahini at the local Home Economist over a month ago and have had a can of chickpeas waiting patiently in the pantry for even longer. It was so simple I can’t believe I have never made humus before!
I had the urge to go crazy with flavors such as curry, cilantro, honey, and cayenne…but with Brad’s advice, I stuck to your typical garlic humus since it was my first time and all.
I put the following ingredients in my food processor:
1 16 oz. can of organic chickpeas
1/2 the liquid from the chickpeas (I poured this into a container before removing the chickpeas, then eye-balled half of the amount as I poured it into the food processor)
2 Tbsp. tahini
3 Tbsp. lemon juice
3 small garlic cloves (minced)
1/2 tsp. salt
Then I pureed all the ingredients.
Yum….creamy.
Next, I scraped the contents into a plastic container for storage…
…and added 2 tsp. of olive oil.
The recipes I referred to for my humus all used much more olive oil. I thought I would start out with less, then add more later if I missed the additional oil. I don’t miss it at all! I love olive oil, but it’s nice to be able to cut back on something without really changing the flavor/texture of the product.
Brad immediately asked me why the olive oil was left on top of the mixture. Most of my referenced recipes told me to just dump it on top, but I’ll probably add it to the food process next time to avoid future inquisitions.
Other changes I would make include not using the liquid from the can, or at least mixing it first and then adding only a bit if it really needed it (I think the humus would be better if it was a bit thicker). Also, I can’t get enough garlic so I think I would double the amount of cloves unless I had super large garlic cloves.
All in all, this was definitely a success. I’ve been finding a way to have some every day. Today was a spinach, goat cheddar, and humus sandwich. I can’t wait to try interesting varieties of this recipe. 🙂
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