Hummus comes in pint containers in the supermarket.
Ooooops. Just kidding! But that’s how ubiquitous commercial hummus has become—a marked improvement over many other mediocre commercial offerings, but commercial nonetheless.
But wait till you see how simple it is, and how many hats it wears! There are so many exciting variations you can make throwing in small leftover portions of some interesting ingredients.
It is super healthy, so enjoy:
As a dip or spread, or in a sandwich. My granddaughter Tsofia simply couldn’t be without it! Let me also say, at the risk of appearing somewhat disingenuous, since hummus literally means “chickpeas” in Hebrew and Arabic, that you can substitute cooked tiny lentils (ready in just a few minutes) or canned white beans, and proceed exactly as instructed.
- 1 15-ounce can good-quality all natural chickpeas, liquid and all
- 2∕3 cup tahini (sesame paste)
- ¼ cup fresh lemon juice
- 1 pouch Garden Vegetable Levana Nourishments
- 1 tablespoon ground cumin
- Ground pepper to taste (no salt please: the chickpeas are salty!)
Process all ingredients in a food processor until perfectly smooth. Pour into a flat platter.
Just before serving, drizzle with a little olive oil and sprinkle with paprika and minced parsley. Serve with good olives and pita bread.
Consider these additions or substitutions at blending time, if you have any of the following on hand. As always, one at a time please!
- Roasted garlic: Substitute 1 head roasted garlic (page 232) for the fresh garlic.
- Roasted pepper: Throw in 2–3 roasted red peppers, bottled OK.
- Nutty: Substitute peanut or other nut butter for the tahini.
- Spicy: Make it as hot as you like, with jalapeño or chili powder to taste, and maybe some chopped cilantro and/or parsley.
- Avocado: Substitute an avocado for the tahini.
- Spinach: Throw in a handful of frozen spinach, thawed and squeezed dry.
- Tofu: Throw in a cup of tofu, and a little more tahini.
- Sun-dried tomato olive: Omit the tahini, cumin, and coriander, and throw in some good pitted black olives, basil, and sun-dried tomatoes, rinsed and squeezed dry.
- Artichoke: Omit the cumin and coriander and throw in a 10-ounce box frozen and thawed artichoke hearts and some fresh or dry rosemary.
- Roasted vegetable hummus: Throw in a handful of roasted veggies. No need to make them just for the purpose of this recipe. Just take them from a batch you might have on hand.
- Beet: Throw in a medium cooked beet, and 2-3 tablespoons zaatar