I have absolutely no recollection of my first introduction to hummus. I know it wasn’t something I was served as a child. In fact, I think I may have introduced my own mother to hummus at some point. I do have solid memories of sustaining myself on homemade hummus as a college student, the time in my life when I was tasked with not only the burden of obtaining higher education, but also figuring out how to feed myself on the pitiful monthly stipend of $15. When I was a sophomore, well into my addiction for cooking, I was gifted a Cuisinart food processor that I held onto until I was 33 (at which time I believe it was accidentally thrown out with some boxes of recycling during one of our many epic moves). My point is, that machine was still going strong 14 years later and probably still would be. But I digress.
Equipped with the right tools, I found that I could whip up a fairly substantial meal on my very meager budget. Hummus, it turned out, was the perfect food. I could spread it on toast and call it breakfast. I could dip a veggie in it and call it lunch. And if I came across some spare change in between the seats of my car, I could dollop it on a wrap with feta and eggplant and call it dinner. I also wasn’t above eating it by spoon. I essentially had discovered the holy grail of dishes, so versatile, so satisfying and so…cheap.
Today, hummus is every bit as much a staple as it was then but unlike my younger days and the need to stretch it across several meals, we now pretty much destroy a batch in an hour or less. If we have cucumbers in the house, it’s more like a half-hour and we are basically tearing each other’s arms off for the last slice. Yesterday I scooped up what might be the very last of our area’s local cucumbers so the first thing I did this morning was make some hummus to rightly dip them in.
If good-old-fashioned yumminess isn’t enough, when it comes to meal planning, hummus is a great thing to have available in the fridge. It can work as a last minute snack, a stand-alone spread or a condiment for a variety of dishes. It’s fast, easy and you can whip up on a Sunday and use over the next few days. And, today just happens to be Sunday and there’s probably football on somewhere so why not treat yourself and your family to a healthy snack and kick back and enjoy the game?
- 1 Can Organic Garbanzo Beans, drained, (reserve water from the can)
- ⅓ Cup of Tahini
- 3 Cloves Organic Garlic
- 1 teaspoon of Cumin
- ½ Teaspooon Salt
- ½ Teaspoon Fresh Ground Black Pepper
- ¼ Teaspoon Cayenne Pepper
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Fresh Squeezed Lemon Juice
- Ground Paprika for Garnish
- In a food processor, pulverize the garlic cloves.
- Add Garbanzo beans, Lemon Juice, and Tahini and blend.
- While processing, slowly add the reserved water from the can of beans until your reach desired thickness. I prefer my hummus creamy, smooth and somewhat moveable – not too thick to scoop with ease.
- Once the hummus is blended smooth, add the dry spices, olive oil, and continue to process for about 1 minute. This will guarantee everything is evenly distributed and give your hummus a nice fluffy consistency.
- Scoop into a serving bowl, sprinkle with paprika and serve with veggies or toasted pita.