Hummus {the Classic}

Classic Hummus Dip

Here’s a story for you – it’s about the time I ruined my perfectly good Oxo Good Grips rubber spatula… and probably ate part of it too! It all began when I ignored my kitchen instincts.

making hummus

As an aside, instincts have been shown to be not a sixth sense or divine revelation, but the result of experience. So it’s usually a good idea to follow them, especially if you’re dealing with something you’re good at or have some expertise in. So when I saw a recipe that said to make hummus in the blender, my instinct said “No, you should use your food processor.” My reasoning was that chickpeas are fairly thick and dense, and they would have more room to groove in the food pro. But the recipe said blender! It said blender! So I went with the blender.

chickpeas in the blender

And my instinct proved correct. The blender (my blender anyway) wasn’t quite equipped to puree all those garbanzos. It jammed up and wouldn’t catch the top third of the vessel. So I kept stopping the machine, using my wonderful spatula to scrape it down, and was getting nowhere. So, with the machine still running, I gingerly stuck my spatula in and scraped as the blender was running. It did work, in the sense that the chickpeas all got pureed, but predictably I scraped too low, and the blade caught the spatula.

Hummus

It took a few little chips out of the end, small enough so that I wasn’t able to fish them out, but big enough chips that the spatula was forever ruined. May he rest in peace. Oh, and the part about eating some of the spatula? Yeah, that was because it was late, I was tired, and this was dinner. So I pressed on, and hit puree again until the mixture came together. And there were undoubtedly little chips of rubber spatula in there, little rubber chips that likely got consumed on a pita chip. Oh well. No one died. (Perhaps Oxo will start advertising them as non-toxic when swallowed!)

Pioneer Woman's Hummus

But I am sharing this recipe with instructions to use your food processor, thus sparing you from eating some of your nice spatulas!

Hummus

Source: slightly adapted from The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond

Ingredients:
3 (14.5 oz.) cans chickpeas, well drained
3 garlic cloves, peeled and roughly chopped
Juice of 2 lemons
½ cup tahini
1 tsp ground cumin
¼ tsp cayenne
Kosher salt and black pepper to taste
½ cup to 1 cup cold water (yes I used the entire cup!)
2 tbs olive oil
Chopped fresh parsley, for garnish

Directions:
To your food processor (or blender, but you know where I stand), add the chickpeas, garlic, lemon juice, tahini, cumin, cayenne, salt, and pepper. Process the mixture, pouring in the water as you go, starting with ½ a cup and adding up to 1 cup as necessary.
Once it is to your desired thickness, add the olive oil and give it a final pulse. Taste for seasoning and adjust as necessary.
Place the hummus in a serving bowl and garnish with parsley. Serve with pita chips, tortilla chips, veggie sticks, whatever you want!

6 responses to “Hummus {the Classic}

  1. Julie,

    My cousin’s daughter in-law taught me how to make basic Israeli hummus. Her recipe is similar to the one you used. Then I went to a festival at a middle eastern church and came home with another version. I was told that in the middle east there are as many recipes for hummus as there are people. Everybody has their favorite spice blend to use in it, and many use za’tar, with or without sumac. Well, I have adapted the basic recipe to include 1 tsp. of za’tar, 1/2 to 1 tsp. of ground sumac, 1/2 to 1 tsp. cayenne pepper and 4 large cloves of garlic grated. Allow the mixture to sit and the flavor to develop for 30 minutes to an hour before serving. While the hummus is mellowing, I brush some quartered pitas with olive oil, sprinkle with a mixture of za’tar & sea salt, and pop into a hot oven to toast up a bit. Serve the hummus with some toasted pitas and crisp veggies. Makes for a tasty and nutritious snack. Add a cold beer or a glass of sweet tea and your all set for an afternoon/evening of cards with the girls.

  2. I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Tuesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.
    I would be honored if you join us and follow to stay connected Have a wonderful week!
    Hugs, Cathy

  3. Julie,
    Since my “buy the vat of hummus at Costco for me please” spouse is away, I’ve been exploring making my own hummus. It was ridiculously easy to cook up a bag of chick peas (the Shiksa blog told me how) and I’ve been trying everything from garlic scape pesto to roasted garlic in it. One thing I love to do, learned at the Lebanese butcher near where my son used to have wheelchair basketball practice (how’s that for a long description?) is to drizzle a little olive oil on top of the finished hummus. Now I rarely add oil to the food processor, and just add the oil on top–soo good!
    Thanks!

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