Community Corner
Heavenly Hummus In Five Minutes Flat
Too hot to cook in your kitchen? Put out a plate of raw vegetables and watch this hummus disappear.
Middle Eastern cooking is very big in the UK, which is where I fell head over heals in love with hummus and its multitude of variations.
To make your own at home, you need just a few simple ingredients. Obviously chick peas cooked from dried, soaked beans will taste best, but this recipe is a practical one which starts with a can of chick peas, albeit organic.
Do not panic if you don't recognize the word tahini. It is simply a sesame seed paste. Think of it as Middle Eastern peanut butter. It's divine in hummus, and I wouldn't be able to live without the creamy texture or unique, nutty flavor. I know lots of people who make theirs without the paste (especially for those with nut allergies) and some people who throw in a handful of walnuts, almonds or peanuts instead.
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For my hummus, the recipe is simple:
- 1 15 or 16 oz can chick peas. (I used organic, but I'm not sure if the flavor was any better than ordinary)
- the juice of 1 to 1 1/2 freshly squeezed lemons
- 2 cloves garlic (mince them yourself with a knife or put through garlic press)
- 3 to 4 Tbsp. tahini (now sold at almost all major grocery stores)
- 1 tsp salt (or to taste)
- drizzle of olive oil (about a teaspoon)
- a little water to thin to proper consistency
In a food processor, blend all ingredients except water. Taste and add salt if needed. If the hummus is too chunky (likely) simply add a little bit of water, a tablespoon at a time, until you have your desired consistency. It should be as thick as any other bean dip you have had.
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If you are allergic to seeds or nuts, omit tahini. People like to add cumin, paprika, and veggies to theirs, but I like mine simply prepared.
Serve with chopped, raw veggies, whole wheat pita chips or tortilla chips.
This is a great source of protein for vegetarians and an outstanding source of fiber. But what you'll notice most is the phenomenal flavor!