recipe for hummus

Hummus evolution

/ lcm2070 / 1 Comment


Hummus is a staple in my diet, but the type and quality of hummus is constantly evolving. For Saturday’s girls’ night, we opted for a plain variety and a roasted red pepper rockstar.

Two years ago I posted my early version of hummus, and while the current version isn’t drastically different, it now includes a bit of nutritional yeast and some tahini.

Hummus…enough for friends:

  • 2 15 oz cans organic chickpeas (garbonzo beans), drained and rinsed
  • Juice of one whole lemon
  • 1 tablespoon tahini (used Whole Foods 365)
  • 1 tablespoon nutritional yeast
  • Freshly ground black pepper (1/2 to 1 tsp)
  • Salt to taste (used 1 tsp celtic sea salt)
  • 1 tablespoon olive oil
  • Water to thin to desired consistency
  • Extra olive oil to drizzle on top

Add ingredients to a food processor and turn on for at least a minute.  Check the consistency and slowly add water until the hummus is smooth and creamy – or whatever consistency you like.  Usually it takes another two to three minutes in the processor. Scoop into a bowl and drizzle with olive oil.  Finish with freshly ground pepper.

Roasted red pepper hummus:

  • 1 15 oz. can organic chickpeas
  • 1/2 whole fire roasted pepper (used Whole Foods brand…sold in a glass jar…enough for 3-4 batches of hummus)
  • juice of 1/2 lemon
  • 1 tablespoon tahini
  • Salt and pepper to taste

The fire roasted pepper adds additional moisture to this version, so wait to add water and/or olive oil until you’ve judged the consistency. As above, finish with an olive oil drizzle and a turn of the pepper grinder. (Note: Sometimes I add cumin powder to this version, but Saturday I kept it in its basic form.  Experiment!)

We enjoyed both versions with gluten-free treats…corn chips, rice/flax crackers, pepper strips, and celery.  Healthy snacks, treasured friends, conversation long overdue, and a little wine…couldn’t ask for more.

Photo credit:  Nicole Erikson.  : )

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No-Tahini Hummus

/ lcm2070 / Leave a comment

Ok, let’s keep it simple for the first post.  For vegans, I suppose that a recipe for hummus is like a recipe for boiled water.  Rookies have to start somewhere!

Why no tahini?  Well, there’s nothing wrong with tahini…it has healthy oils and a nice sesame flavor.  It’s just that it adds extra fat and calories, and to be quite honest, I like the way this hummus tastes without it.  If I like the taste without adding it, I figure I don’t really need it.  Feel free to modify this to your heart’s content.

1 (15.5 oz) can of chickpeas (garbonzo beans) drained and rinsed — I like Goya brand
2 T. extra virgin olive oil (to start)
2 T. lemon juice (about 1/2 fresh lemon)
1/2 t. salt
1/8 t. fresh-ground pepper (about 4 turns on your grinder…keep it somewhat coarse)
water — added to thin to desired consistency

Combine ingredients (except water) in a food processor or high-speed blender (ex. BlendTec).  After the initial processing of a minute or so, scrape down the sides and determine if you need to add a tablespoon of water or so to thin the mixture.  Continue to process/blend until the mixture is very smooth — it may almost seem a bit fluffy when it’s just right.  Taste test often!  I like mine on the salty side, and I like the zing of cracked pepper, too!  Add what you need. Serve with tortilla chips or veggies, or use as a sandwich spread with some fresh cucumbers.  If you’re not going gluten-free, try pitas.

Experiment!  Add fresh parsley from your garden.  Roast or saute some garlic and throw it in.  Have some fun.