If you're spending lots of cash on store-bought hummus, Leela won't invite you back since you don't know what's up. In fact, just burn your money - or better yet - go buy her Hotel song instead! Hummus is really simple to make, but it may take a minute to master consistency. You'll make this more than enough times to become a pro.
Let's take a look at this magical, vegan, amazing concoction.
Part 1: Tahini
Tahini will take you 10 minutes to make, so don't shortcut this step. I will show you how to make it.
Part Deux: Tahini + Ingredients + Chickpeas = Hummus
Here's where the fun starts. Leela loves this part because she tries sneaking into the kitchen to find peanut butter.
- 1 tablespoon cumin
- About ½ tablespoon of Hungarian paprika, plus more for sprinkling
- Juice from a medium lemon (sometimes I also add lemon zest if I'm feelin' special)
- 1 big garlic clove or 2 medium (we love garlic)
- Note that the raw garlic will really really, really, infuse overnight, so don't overdo it unless you're like us
- 1 can of chickpeas (about 2 c) or same amount of rehydrated shiz
- If you use canned or rehydrated, save some of the liquid for the next step
Put that shiz in with the tahini and blitz for a few seconds.
Then add the chickpeas and blitz for a couple of minutes. Pause every now and then to keep things from heating up.
Add reserved liquid and/or EVOO until you reach your desired consistency. I use a bit of both - probably less than ½ cup combined.
Add salt and pepper to taste.
It's not Finnish, it's finished.
Look at that amazingness. Now that you've created some great hummus, it's time to use it on sandwiches, with veggies, chips, or even eating on its own. We'll cover some of these things later. I like to add olive oil, Hungarian paprika, and parsley as a garnish.
In the meantime, it's time to get Leela some treatsies before she pops out my kneecap.
- Come on, this is very simple and tastes way better than anything you'll find at the supermarket - plus no preservatives.
- If there's a challenge here, it's not burning the sesame seeds and finding the right ratio of lemon juice and garlic - also don't skimp on cumin.
- Leela doesn't really like it when I make this dish because she doesn't get enough time in the kitchen.
- Stay tuned for ideas on how to use this remarkable accompaniment!