Raise your hand if you love hummus. If you didn’t raise your hand, either you haven’t tried it, you haven’t tried the right kind, or haven’t paired it with the right foods.
Hummus is a smooth, creamy recipe that’s super simple to make and super delicious to eat. That’s what I call a win-win. I mean, so simple, that you can whip it up in five minutes.
“Middle age is mostly getting super excited about different flavours of hummus.” – Unknown
Tell me more you say? Why I sure can. There are all sorts of different recipes for hummus. I’m an ol’ fashioned kinda gal. I like the original version.
But, there are an abundance of different flavours you can make, everything from red pepper hummus, garlic hummus, olive hummus, pumpkin hummus, avocado hummus, smoky sweet potato hummus, black bean hummus and there’s even chocolate hummus. I know! Who would have thought of making a chocolate hummus? Not I. I would have never thought about putting chickpeas in the same recipe as chocolate. I can tell you one thing, I’m sure going to try it out some day. Maybe it’s like a dessert hummus and you dip it with fruit? Yum! Now my taste buds are jumping. Chocolate will get ya every time. *Le sigh.
I was reading a few articles about hummus not long ago and there were more than a few where the authors were talking about making hummus as students in college. I’m pretty sure I chuckled and said out loud to myself, “Where did they go to college? Because all I can remember from college is KD and Mr. Noodle.” I mean really, folks.
Anyway, back on track.
Let’s do this. You’re going to need chickpeas, olive oil, tahini (or a substitute), lemon juice, garlic, a bit of cold water, salt and pepper. Put all the contents into a food processor or magic bullet, press start and away you go! Once the contents are blended, your homemade hummus is ready to scoop out and serve.
“Hummus is a gateway food to everything else in your fridge.” — Unknown
Some people swear by using tahini in their homemade hummus. That’s what gives the hummus that yummy creamy texture. Well, that and the olive oil. However, if you don’t have tahini on hand you can use all sorts of substitutes like nut butters, including almond, cashew and brazil nut. You can also use peanut butter, sesame seeds or Greek yoghurt. Some people choose to make their hummus without tahini or a substitute. I haven’t done that before but I wouldn’t be opposed to trying it.
If you want to add a little something for a hint of additional flavouring you could sprinkle a hint of paprika over the top, a few sliced olives, or maybe even some roasted red pepper. If you like to keep it simple, a drizzle of olive oil can also do the job.
I eat hummus with just about anything I can use as dippers. My absolute fav is toasted pita chips or toasted tortilla chips. You can easily make them yourself. It is simple, cut the pita or tortilla into triangles. Sizing is totally up to you. Place them in a bowl and pour olive oil over them and a little sprinkle of salt and pepper. Depending on the flavour of hummus you choose to make, you can use a hint of the same spice on your chips. Once that’s complete, spread them evenly on a parchment paper lined cookie sheet and place in the oven at 375 for about 10 minutes.
Once your pita or tortilla chips are done, place the hummus in a bowl and serve with your chips and a few veggies for good measure. Hummus and homemade chips is a delicious snack food and is definitely fit to eat.
What you didn’t know is that I’ve been snacking on this recipe the entire time I’ve been writing this column. So delicious, I might just go and make some more. What’s another five minutes in the kitchen. Enjoy foodie friends.
Erin Sulley is a self-confessed foodie who lives in Mount Pearl. Email [email protected] Twitter: @ErinSulley Instagram: @erinsulley
