• حمص بالطحينة •
It is often said that with any new endeavor, you should start with what you know. Therefore, as a first post for this, my new vegan food blog, I find it particularly appropriate to start with a recipe for something that I know all too well. It is a childhood favorite of mine that I still can’t get enough of. And it seems like nowadays everyone everywhere has embraced this glorious breakfast/lunch/dinner/snack/meal/life force known as HUMMUS.
This hummus is similar in flavor and texture to the hummus that is ubiquitous on breakfast tables in the Middle East and doesn’t bear much resemblance to the off-tasting commercial hummus you find in the supermarket. Rich and satisfying, this hummus can be enjoyed any time of day and makes for great party food, especially when gussied up with different edible garnishes. Serve it with warm pita bread, with crisp crudités, or, my favorite way to eat it, dolloped between two toasted slices of whole wheat bread with sliced tomato, olive oil, and fresh herbs.
When I was growing up, my dad was the self-appointed hummus maker of the household. Every Sunday morning, he whipped up a big batch of his tahini-heavy hummus (according to him, a hummus can always use ”just a little more” tahini), simply garnished with whole chickpeas, and doused with extra virgin olive oil. Whatever we didn’t eat that day was made into hummus and veggie school lunch sandwiches, thanks to my mom. And now, after years of hummus apprenticeship, the torch has been passed and I make a hummus even my dad is impressed with.
Keep in mind that this recipe makes a basic hummus that you can personalize in countless ways. In fact, I rarely make this hummus just as is; I often find myself reaching for herbs and spices to throw in. During the blending, adding in one of these extras will create a tasty variation on this humble hummus:
- A pinch each of ground cumin, coriander, and paprika
- One whole or seeded jalapeño pepper
- A handful of fresh cilantro, parsley, or basil
- A quarter cup of pitted kalamata olives
- A quarter cup of sundried tomatoes and a big pinch of oregano and ground fennel
Likewise, feel free to adjust the recipe’s ingredients to your taste by adding “just a little more” of anything, tahini or otherwise!
- 4-5 Tablespoons tahini
- 3 Tablespoons lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 clove garlic
- ¾ teaspoon sea salt, possibly less if using canned chickpeas
- ½ cup water
- 1½ cups cooked chickpeas or one 15-16oz can chickpeas, well-rinsed and drained
- Blend tahini, lemon juice, olive oil, garlic, salt, and water in a blender for about 10 seconds or until the garlic is puréed.
- Add the chickpeas and blend on high speed. The hummus should keep moving in the blender. If it stops moving, turn the blender off and use a spatula to scrape down the sides and remove the air bubble that may form near the blades.
- Keep blending until you get a smooth, creamy consistency. If it's too thick, add more water, ¼ cup at a time.
- When it's done and you've tasted it and adjusted the taste to your liking, dollop out the hummus onto a large plate. Use a spoon or spatula to spread the hummus and create peaks and valleys.
- Drizzle the top liberally with olive oil and garnish with herbs, spices, olives, pickles, or veggies.
-I've tried to make hummus in a food processor many times and I'm just not a fan of the results. I prefer the smooth texture that you can achieve using a blender. Though if you don't mind a chunky hummus, use a processor.
Try my recipe for Beet Hummus, too!