A Not Entirely Classic Hummus

It might seem like a tad overdone and slightly unnecessary to start putting another food blog out into the universe, but I’d like to think of this as my own personal journey with food, and if you’d like to join along, then so be it.

Does that make it any less over done? No.

Will I ever stop answering my own questions in my writing? Probably not.

However, I thought it’d be great to start off a new chapter with a not so classic recipe that can very easily go wrong. 

Hummus, is one of those things that looks simple, and for the most part it is, but holds a delicate balance between being chunky or smooth, creamy or thick, and sour or savory.

A classic hummus is made with dried chickpeas that are usually soaked overnight and shelled. This hummus, will be made with canned chickpeas, that are also shelled, and still quite good.

One more note, make sure to get good tahini. I’m pulling out my Barefoot Contessa card here and saying, store bought as in, store brand tahini, is NOT fine. Tahini really does range in flavor depending on where you buy it, so ensuring that you are using a good tahini will make a huge difference. A good tahini is Soom Tahini, and I really like Jovya. I do not recommend Trader Joe’s Tahini or 365 Whole Foods, they’re both really basic and not quite as flavorful.


Ingredients

Serves: 4  

1 15-ounce can chipckpeas, drained, rinsed, and shelled

½ lemon

2 small garlic clove, minced

¾ teaspoon salt

6 tablespoons ice cold water

1/4 cup tahini, stirred

3 tablespoons olive oil

½ teaspoon ground cumin

¼ teaspoon paprika


Method

Start off by taking your chickpeas and draining them and rinsing them in cold water. Give them a good rub as you are rinsing them off, you’ll find that the the skin on the outside starts to fall off. Set the chickpeas aside and start skinning them and setting the skins aside. This is an extremely important step that I HAVE SEEN SO MANY PEOPLE SKIP! Don’t skip this step. It makes a huge difference in the flavor and consistency. If you’ve ever made a hummus and skipped this step and then wondered why it has an earthy or bitter taste, guaranteed it is because you didn’t skin the chickpeas.

Next, fill a medium sized saucepan with just enough water to cover the chickpeas and bring to a boil. Let them cook for at least 10-15 minutes on boil.

Then, feel free to bring the chickpeas to your food processor and blend the chickpeas until they start to clump together.

Next, add your lemon juice, minced garlic, salt, tahini, cumin, together and blend until entirely combined.

Then place your blender on low and slowly stream in your olive oil. Once the olive oil is entirely blended, start to add ice cold water in very slowly. You will find that the texture changes really quickly, so at this point it becomes a bit of preference.

For myself personally, a really creamy hummus is my preference, so I add a little bit more water than hummus that you would see in store bought containers. Store bought consistency is very thick, and real hummus is usually very creamy.

Sprinkly some paprika on top and drizzle with a bit of olive oil and enjoy.

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