7 March, 2018
I love hummus. I put it on sandwiches, I eat it with crackers, and I go through tubs of it every month. Hummus is also one of those foods I’ve wanted to try making for a while but, for some reason, kept putting it off. When I went on a baking binge back at the beginning of February, I decided it was as good a time as any to get started.
Usually, if I’m tackling something I’ve never made before, I take a look at a few recipes, get a feel for the chemistry of the food, and then throw my own recipe together. I followed that procedure for the hummus, but the end result was… well, gross. It wasn’t garbage-worthy, but it was bland and needed help in a bad way. I stopped, smelled ingredients, tossed them in one at a time, trying to figure out what I needed to make the hummus taste like something other than Cream of Sand, and after about an hour, I finally ended up with a product I not only enjoyed, but was actually pretty proud of. In the future, I will likely make another variety of hummus, so stay tuned, but for now, enjoy this spicy treat!
15 oz Garbanzo beans
1 1/2 tbsp Tahini
1 small Lemon, juiced
3 cloves Garlic, minced
1 tsp Tabasco
2 Chili peppers, dried
Olive oil or bean water (as needed)
3/4 tsp Cumin
1/4 tsp Cayenne (use 1/2 tsp if you like your hummus spicy spicy)
1/8 tsp Paprika
Salt & Pepper to taste (start with 1/4 tsp each)
Combine beans, tahini, lemon juice, garlic, Tabasco, and chili pepper in a food processor and blend until smooth. Add olive oil or water from the beans until you reach a consistency you like. Mix in the cumin, cayenne, paprika, salt, and pepper. Pour into an airtight container and refrigerate for at least two hours (it’s best if you let it sit overnight). Enjoy with crackers, pretzel chips, or on a sandwich!