I have no recollection of the first time I ate hummus. As far as I know, it has been in my culinary repartee since I was knee high to a grasshopper. Alas, I do have an extremely fond remembrance of the last time I ate hummus. That’s because it was two days ago. Which goes to show that my short-term memory is still at the top of its game. Go me.
The day started like any other, and to be honest, I’d had no intentions of whipping up this popular Middle Eastern spread upon waking. Then I took a leisurely stroll around my neighborhood, an area well known for its Middle Eastern and Greek restaurants and food shops. And there they were…
Three huge crates piled with bags and bags full of freshly baked pita breads, right on the sidewalk in front of a small Middle Eastern grocery.
Except these were like no pita breads I had ever seen before. They were as big and round as pizza crusts, as soft as a freshly baked yeast roll. I opened the bag and stuck my nose inside. I inhaled deeply and so help me God, it smelled so good in there that my eyes stayed crossed for a good three seconds.
As I headed home, I ducked into an awesome Greek specialty store called Titan Foods for some roasted tahini, a key ingredient for hummus. I needed a vehicle through which to justify eating an entire bag of freshly baked pita bread. I first learned of this store from my token Greek friend Chryso. And yes, her family calls her Soula.
I was excited to break out the new food processor my boyfriend got me for Christmas. I actually stumbled on it in the corner that morning; he was going to return it because his mother got me an immersion blender for for Christmas and he didn’t think I’d need both. Silly boy.
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
If I can offer one tip, it would be to blend well. Then blend again. That way you’ll avoid chomping into half a raw garlic clove and offending half your office like I did.