Posts Tagged ‘Dip’

I can’t remember when I first tried hummus, but I’m fairly certain I was an adult at the time.  I would guess that people have been eating it forever in other parts of the world, but I can remember having a hard time finding it at the local supermarket about 10 or so years ago.  Now you can find it in about 25 flavors in every grocery store in the US.  The only thing that annoys me is that a little tiny tub of it can be $4.00 – $5.00.  Hummus is beans and a few other things.  Beans are cheap!  Cheap as dirt!  Maybe even cheaper!  As long as you have a Cuisanart (or other food processor) why not make it at home?  So I looked up a recipe and gave it a whirl, (the jokes are just pouring out today!).  The basic recipe makes 3 cups of hummus, so I left half plain and used the other half to make a sun-dried tomato version which is fantastic with celery. 

This recipe is from The Complete Cooking Light Cookbook.  It claims you can have this ready in 6 minutes.  It took me about 15 minutes with a 3-year-old helper.  Since it’s from Cooking Light there is no olive oil in the recipe.  They used liquid from the chickpeas as a substitute to save a few calories.  I made mine this way and it was really good, but didn’t have the richness of store-bought.  Use olive oil in place of the chickpea liquid if you prefer.

Tahini is sesame seed paste. I found it in the “International” aisle by the Middle Eastern food.  It smells just like peanut butter but has a slightly bitter, rich flavor, and there is no sugar.  I might be wrong about it smelling like peanut butter because I haven’t been close to an open jar of it in 5 years.

Basic Hummus

  • 2 (15-ounce) cans chickpeas, undrained
  • 3 small garlic cloves
  • ¼ cup plus 1 tablespoon tahini
  • ¼ cup fresh lemon juice (from 2 medium lemons)
  • 3 tablespoons water
  • Sea salt

Drain chickpeas, reserving ¼ cup liquid, and set aside.  Drop garlic through food chute with Cuisanart running; process 10 seconds or until minced.  Add chickpeas, reserved ¼ cup liquid, tahini, lemon juice, water and about ¼ teaspoon sea salt.  Process 3 minutes or until smooth, scraping sides of bowl occasionally.  Serve with pita triangles or raw veggies.  Makes 3 cups.

Sun-dried Tomato Hummus

To make the sun-dried tomato version, remove about half the basic hummus from Cuisanart bowl.  To the remaining 1 1/2 cups hummus add 4 – 5 sun-dried tomatoes packed in olive oil and about 1 tablespoon of the oil/vinegar from the jar.  Process until smooth.

* Excluding garlic and sea salt, it cost me about $2.50 to make 3 cups (24 ounces) of basic hummus.  The tahini is the most expensive component at $5.99 for a 16-ounce jar.  This recipe used about 2 ounces.


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