We make hummus every couple of weeks. Although I'd never heard of hummus when I started working at Pine Butte Guest Ranch, this recipe was a staple there. Once I tried it, I understood why - it's versatile, satisfying, and tasty! It is a healthy snack or appetizer when paired with vegetables, a delicious spread on sandwiches, and quite easy to make. I usually take some, with veggies, for a mid-afternoon snack at work. Hummus is road-trip friendly, too.
For further reading, check out this fascinating article about the cultural (Arabic) origins of hummus. Hummus, I found in the article, is in fact the word for chickpeas in Arabic. The article speaks to the increasing assimilation of Arabic foods into more recently developing food traditions. It highlights the seldom-mentioned political implications of knowing where your food and recipes come from.
For further reading, check out this fascinating article about the cultural (Arabic) origins of hummus. Hummus, I found in the article, is in fact the word for chickpeas in Arabic. The article speaks to the increasing assimilation of Arabic foods into more recently developing food traditions. It highlights the seldom-mentioned political implications of knowing where your food and recipes come from.
Adapted from the Joy of Cooking
INGREDIENTS
INGREDIENTS
- 2 C chick peas, also known as garbanzo beans (dried, or canned if pressed for time)
- 1 1/2 tsp. salt
- 2-4 cloves garlic (minced)
- 1/3 C tahini (sesame seed paste - sort of like runny peanut butter, but don't sub. PB!)
- 2 lemons' worth of lemon juice (or 6 T lemon juice)
- ~ 2 T - 1/2 C water
- Ground black pepper to taste
PREPARATION
- For chick peas - pre-soak dried beans for 24 hours, then simmer for ~1 hour or until tender, prior to use.
- Blend salt, tahini, lemon juice, garlic and pepper in blender or food processor.
- Add chick peas ~1/2 C at a time, blending until smooth.
- Add small amounts of water as necessary to enable blender to continue working.
- Chill, or serve immediately. Will keep in refrigerator for 1-2 weeks.
- Serve garnished with a dash of paprika, fresh parsley, and/or lemon zest.
- Serve with fresh sliced vegetables, baguette (thinly sliced & toasted), etc.
- Add 1 T cumin for a flavor similar to Egyptian-style hummus (see Joy of Cooking recipe)
- I discovered recently that it works equally well to make this recipe with black beans rather than chick peas. The result is a pleasant dark purple color and great flavor. Prepare dried beans similarly to chick peas.
- Experiment with your own preferences for flavors, amounts of salt & pepper, lemon, etc.
- We make double batches, freeze them in small containers, and thaw them out as necessary. The hummus flavor is not noticeably affected when thawed.
Le Crac/La Carotte Joyeuse
(The Happy Carrot)
690 Rue Saint-Jean
- Chick peas and other beans are available in bulk.
- Local garlic is available most of the year.
- Organic lemons
- Bulk spices & tahini
