Hummus: Perfected

It started with a — slight — obsession. Several years ago I found a happening Mediterranean restaurant in SoCal. Along with their fresh pita bread, stuffed grape leaves and to-die-for green bean stew, Grape Leaves served up just-blended hummus. Enter my fascination with the garbanzo. And determination to dip at home, too.

It would take several years and, meanwhile, I’d become a fan of Trader Joe’s hummus — especially the pine nut variety. But now, after years of trial and error, I have, I think, perfected the art of hummus. It takes fresh-boiled (not canned) garbanzos. And with a one- to two-hour cook time (this, after an overnight soak), it takes a fair amount of patience, too. But along the way I’ve discovered that freshly-cooked garbanzos freeze well. And if you freeze them into two-cup packages, you’ll have hummus-making potential at your fingertips. Now, for the recipe. (Would have included a photo, but, darn it, can’t find my card reader. You’ll just have to imagine the salmon-colored hummus.)

Christy’s all-time, out-of-this-world, best hummus ever

2 cups cooked garbanzo beans
1/4 cup olive oil
1/4 cup fresh-squeezed lemon juice (about 2 small lemons)
1/2 onion, quartered
3 tablespoons tahini (this ingredient can be skipped, if you don’t have it available. Contrary to popular belief, the hummus will survive without it.)
4 or 5 sun-dried tomatoes

3 garlic cloves, minced
1/2 to 3/4 teaspoon salt
1 1/2 teaspoons cumin
1/2 teaspoon cayenne pepper

This is a two-step recipe. First, in a food processor, combine olive oil, lemon juice, onion, garlic, spices and sun-dried tomatoes. Puree until smooth. Add the garbanzo beans, one cup at a time to blend. The sun-dried tomatoes gives it a light salmon color. Store in an air-tight container or serve and enjoy right away. (I dig mine with Trader Joe’s Sea Salt & Pepper Crips, a bonus for my vegan and wheat-allergic friends. The crips are made from rice.) Will store for about a week.

Enjoy!

-Christy

Advertisements

2 Responses

  1. I’m not a sun-dried tomato fan, but I’ll have to give this one a try.

    By the way, tahini is not optional for truly out-of-this-world hummus.

  2. Touche, Bruce. Hope you enjoy the dippings…

    -Christy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: