11 Nov

Nutritionists Eat Cookies: Homemade Hummus(Chummous) Recipe

Is it a problem that 2 of my first 10 posts are about hummus? I told you I was an addict…

Being that it is a staple in my fridge, something I buy on a bi-weekly basis, it was starting to get boring and expensive.  To spice things up (literally) and to be budget friendly I decided to make it myself. For the same $ you get A LOT more hummus plus a whole lot more flavor and natural ingredients.  Plus, it’s really super easy to make. I ran it through the taste panel (ie my man friend Milos) and he approved.

Homemade Hummus/Chummous (adapted from Allrecipes.com)

Chickpeas (garbanzo beans) – 1 lb bag of dried beans or 3 cans ***

1/3 cup tahini sauce (I used Trader Joe’s brand)

1/4 cup lemon juice (I used 2.5 lemons)

5 cloves garlic halved (original recipe called for 2 but can never have too much garlic)

1 teaspoon sea salt

1 teaspoon smoked paprika

1 tablespoon olive oil

1 teaspoon cayenne (if you like a kick)

Water as needed

Directions:

1. ***Strongly suggest using dried beans for optimum freshness and taste. Pour the dried beans into a bowl, cover with water, soak for at least 10 hours (overnight or during workday), strain the beans, pour into pot, cover with fresh water, bring to boil then simmer for 1 hour. If you don’t have that time canned beans will do, but it definitely won’t taste as good. This just reminded me of my abhorrence for canned goods, which trust me, I will blog about. Maybe even tomorrow.

2. Place chickpeas, tahini, lemon juice (watch out for seeds), garlic, spices, olive oil into bowl. Use an immersion blender (or regular blender)to blend until smooth.

3. Add some water to thin it out if needed. Add additional salt and paprika as needed.

                                                               Before

                                                                        After

                                                                      All dressed up… 

Warning: if you add in as many garlic cloves as suggested, do not make this on a cooking date. Once you have the basic ingredients, feel free to be creative and adapt this recipe to your own taste buds, just like I did. Some suggestions: fresh herbs (basil, parsley), hot sauce, curry spices, roasted red peppers or eggplant.

This recipe stayed good for 1 week in the fridge. The taste develops over time. You may  need to add teaspoon of water or olive oil to thin it out as the days go on.