Season 1 – Episode 8a: Hummus
Holy crap, it’s been so long since the last episode I almost forgot how to make one. Episode 7b, entitled “Street Meat” was completed close to 3 months ago and while I have a lot going on in my life, I have to admit that procrastination had a fair amount to do with the delay. Luckily, I finally got off my ass, and here we are.
Hummus is so tasty and easy to make, which is probably why the aisles of my local grocery store offer every flavor known to man. Jalapeno-cheddar hummus anyone? Why buy it from the man when you can make it in 5 minutes of prep time and you can make any flavor you want. Note to self: “need to try bacon hummus”.
I don’t really use a recipe, I just wing it and adjust as necessary. The ingredient list is pretty flexible, basically you can vary everything (I even used black beans instead of chick peas once).
One last note on salt, canned food is pretty salty so you should keep tasting to see how much salt to add. I didn’t show it in the video, but I added about 3/4 tablespoon of kosher salt.
Makes a bowlful with a little extra for the cook.
- 1 large can of garbanzos (isn’t that more fun to say than chickpeas?)
- 2 roasted red peppers (optional)
- 1 clove garlic
- 1-2 tablespoons tahini
- 1/2 tsp cumin (optional)
- 1/4-1/2 lemon, juiced
- a little extra liquid to thin it out. You can use olive oil, the liquid from red peppers or even a bit of water. I use a combination of the 3.
- salt and pepper to taste
- Drain the garbanzos and add everything to the blender or food processor
- Give it a whirl until it is a consistency you like, adding extra liquid to thin it out if nessecary
- Refrigerate for a few hours to chill (the blending warms things up)
- Serve with pita chips, potato chips, or even cow chips.