Homemade Hummus Made Fresh
Hummus is a quick and delicious snack or meal. It is easy to stop at the grocery store picking up a tub. While store-bought is good, hummus made fresh is the best. When you make it yourself, it just tastes so much better and you can adjust it to your tastes. Everyone has their own recipe for hummus.
Reader’s Digest Hummus
My hummus recipe came from an old Reader’s Digest magazine. The page is crumbled and covered in stains of olive oil and tahini it has been used so much. You’d think I’d have it memorized after all of those years, but I still need it. The hummus recipe was to be used for a healthy fried chicken recipe so it wasn’t as creamy. While I have that fried chicken recipe, I’ve never made it. I just use the hummus recipe. Maybe sometime soon I’ll make that chicken recipe since it does look rather tasty. I may try it in the Air Fryer.
The recipe wasn’t creamy, but more stick to the chicken kind and that’s what it is designed to do. It was tasty but creamy and smooth hummus is so nice. I had to modify it. Not a fan of the overpowering flavor of garlic, I keep the garlic under control only using one small clove since I’m pretty sure Newport does not have a vampire problem. I add spices like cumin into the mix. I’m generous with all the other ingredients. What I have found the key to the smooth hummus is ice cubes. You blend them in one at a time until you get the texture you want. Now there is a huge debate with the Middle East as to who invented it and who makes it the best.
Not Just for Pretzels
While it is a dip, it makes a delicious spread as the filling of a fresh simple roasted Vegetable Hummus Tart. Serviced with a salad, it makes for a simple yet stunning dinner. It can also be a side such as with Imam Bayildi or Turkish Eggplant Tomato Casserole, pita, and a salad. At BJ’s, the stock really pitas. There are big, soft, and chewy which brings the whole meal together. Simple, fresh, healthy foods.
- 1 can chickpeas, rinsed and drained
- 1-2 cloves garlic
- Juice of 1 lemon
- 3 Tablespoon Tahini
- 1 Tablespoon Olive Oil
- 1 Teaspoon sea salt
- 1 Teaspoon cumin
- 1 Teaspoon paprika
- 3-5 ice cubes
- Combine all ingredients in blender or food processor. Blend until smooth adding an ice cube for desired creaminess.
Moving away from processed and pre-made foods.
In the past year I’ve really worked to transform my diet. I have moved away from process and pre-made foods. I’m making more and more from scratch.
We use to purchase salsa and hummus from the grocery store. We ate them. And they tasted OK. Nothing wow about them. They were food. And that’s never a good statement.
The ingredient list was more than ten items and had stuff I couldn’t pronounce. I don’t know about you, but I’m not a fan of my food having stuff I can’t pronounce unless it is from foreign languages.
I found making food from scratch can be quick and easy. And it seems we’ve cut down on waste because we really love the homemade salsa and hummus. Or any meal for that matter. Usually we down it all in one sitting. Or really eat the leftovers.
I can make fresh hummus in five minutes. I use a recipe Jeroen found in the February 2013 Reader’s Digest:
– 1 can of chickpeas drained and rinsed
– 2 garlic cloves
– Juice of one lemon (fresh is best)
– 3 tablespoons of tahini (a little more for a smoother hummus)
– 1 tablespoon of olive oil
– 1 teaspoon of sea salt (I use kosher salt)
– 1 teaspoon of cumin
– 1 teaspoon of paprika
Combine all of it in a food processor and blend until smooth.
That’s it. And these are ingredients you may have stocked in your pantry.
And salsa takes about 15 minutes with all the chopping. But that’s it.
Simple, fresh, healthy ingredients. Food that you know where it came from. Not some far away processing plant.
I’m not spending more time in the kitchen. And I not spending more money at the grocery store. But I am getting much better food.
So what do you make from scratch that you use to purchase pre-made?