We are hummus addicts. If there was a support group for hummus eaters anonymous, not only would we both be members, but we’d mostly like have stock options in the group, and by now, we’d be co-owners.
I have never once tasted hummus until about two or three years ago. The name itself was enough for me. Hummus. It reminded me of haggis. Chances are, I’d love haggis too, since my mindset about hummus has been eradicated by it’s glorious taste!
But, john.e, the vegetarian convinced me that hummus tasted good and, trying to bridge the vegetarian-carnivore gap, I gave in and tried it.
Purchasing hummus at our local grocery store is at least a once per week task. And we always purchase at least two – if not three – flavours each time because we’ve become hummus aficionados and have paired certain flavours with certain dippers. For example, celery is great with onion hummus, but really nasty with red pepper hummus. If hummus were wine, we’d be snobs who spend every weekend at a wine-tasting in the Niagara region!
Hummus is also very expensive. We usually favour the President’s Choice brand which can range anywhere from $3 – $5 per 227 gram container. Making hummus at home was a safe financial bet, but I was worried about the taste. After all, I just started to like it a few years ago, and my like for it had grown into a full-on love affair.
A coworker of mine told me that once I tried homemade hummus, it would be difficult to go back to the store-bought kind because of the difference in taste. She stressed that the homemade version was so much better. She was right!
My first time making hummus was an afternoon event. I had the apartment to myself (john.e had been invited out to coffee with an old classmate) and I decided a blog post was in order.
In the week leading up to trying to make hummus, I did a lot of recipe research, reading comments and criticisms on blogs and recipe posts. I didn’t want to put in the effort and not totally love the results. I wanted to learn as much as possible beforehand from bloggers and recipe writers who have tried their hand at hummussing. Yes, I just switched hummus from a noun to a verb!
At the end of the day, I was extremely proud of the results. The hummus tasted absolutely fantastic, and my coworker was right! Unless I’m in a real pinch, I won’t be purchasing store-bought hummus anytime soon.
I also learned from my research, that properly stored in air-tight containers, homemade hummus will last in the refrigerator for 7-10 days. Another excuse to indulge in my secret love affair with mason jars!
Let’s get started!
Here’s a list of what you’ll need:
- 1 15oz can of chick peas, drained, liquid reserved
- 1/2 cup sundried tomatoes packed in oil, roughly chopped (reserve a teaspoon full for garnish later)
- 2 tablespoons of oil from the jar of sundried tomatoes
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons tahini
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon Himalayan pink sea salt
- 1/4 cup of loosely packed fresh chopped basil
Add all of the ingredients, except the basil, to a food processor. On medium speed, blend for 1-2 minutes. Scrape down the sides of the food processor’s bowl and blend for another 2 minutes. You will want a very smooth consistency. Next, add the chopped basil and pulse until the basil is mixed well into the hummus.
Note: If you prefer a thinner consistency, add 1-2 tablespoons of liquid from the canned chick peas. Otherwise, the hummus is ready!
I prefer to pack the hummus in an air-tight container and refrigerate for at least 60 minutes before eating. But, good luck with that! You might not be able to resist. Feel free to scape out the bowl with your favourite pita bread!
I’d love to hear your thoughts; comment below…