Ah, hummus. Never really cared for it, truth be told. Like so many store-bought products, the flavor and quality varies greatly. (That’s my polite way of saying that it often sucks.) There are exceptions to this rule, like a particular brand at Trader Joe’s that I’ve been calling “crack hummus” because if it’s on hand, I can’t get enough.
That said, hummus is so easy to make at home, and I’ve come to prefer the fresher flavor and less homogeneous texture of my own recipe. I love beginning with dried beans—they’re not just for kindergarten art projects, you know—though my desire to eat hummus doesn’t always coincide with the extra time needed to start completely from scratch. Fortunately, both chick peas (garbanzo beans) and artichokes are handily found on the supermarket shelves, making this version of hummus even quicker to whip up at home. And I’m talking about five minutes here, folks, so grab yourself a no-salt added can of each and a few kitchen staples and let’s get cooking.
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- 2 cups chick peas, drained (save liquid)
- 2 cups artichoke hearts, drained (save liquid)
- 4-5 cloves garlic, smashed
- 1 tablespoon tahini
- 2 tablespoons olive oil
- 1/3 cup water
- Juice from 1/4 lemon, freshly squeezed
- Salt and pepper, to taste
For more information on how to make hummus, you can watch this five-minute video. Basically, all you need to do is put everything together in the food processor, taste, and adjust the seasoning to suit your palate. Note that for the liquid you can use either the artichoke water or garbanzo liquid from the cans, assuming there was no salt added, or just use water. Start with the lower amounts of ingredients in the recipe and go from there; I often find myself adding a bit more lemon juice or water and an extra drizzle or two of olive oil.
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Note that while this hummus can be eaten immediately, the garlicky flavor that I adore really comes out once it’s hung out in the fridge for a while. Then it’s even better. Drizzle with a bit of olive oil and give it a crack of pepper and serve with your favorite veggies for a scrumptious treat you can feel good about. And if you like this recipe, be sure to check out my other favorite kind of hummus, roasted red pepper. Either makes a fabulous sandwich, too.
Thanks for reading, and enjoy!
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Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. Her first book comes out on September 9, 2014.
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