Bye Bye Store Bought Hummus

Hummus, I must admit, is one of my all time favorite condiments.  Would you considered it a condiment or a side dish or a dip or might it be a spread?  Whatever you want to call it, it is absolutely delicious and one thing I cannot live without.  One would like to think that because of the short list of ingredients  it would be easy to whip up.  But the technique to acquire a smooth and creamy hummus has always  alluded me.

That was until last weekend when I happened to come across a great post from Food to Glow called My Quest for Perfect Hummus.  It was literally music to my ears.  “Remove the skins” she says!  Why didn’t I think of this before.  I have tried many a recipe trying to make the perfect consistency.  Smooth, creamy, flavorful!  I found it!  And it was as simple as removing the skins!  Who’da thunk ~ simple as that!  Remove the skins!  So I did just that!

It was worth the extra few minutes to pop those peas from their slippery skins!  The result was smooth, creamy, and no lumps or odd texture.  Hummus is such a versitile food.  You can spread it on crackers, pita bread, use it as a low-fat alternative to mayonnaise, you can use it to dip veggie crudités, you can make it sweet, savory, or spicy.  It’s the all new hot condiment in my book.

I don’t think I will be buying store-bought hummus again anytime soon.  The next adventure:  cooking my own beans.  As soon as I buy my new pressure cooker this will be one of the first things I prepare.  Posts on pressure cooker meals to follow soon.

Original Hummus

• 1 garlic clove
• 1 15 oz can chick peas preferably organic, drained, rinsed and SKINNED!
• 1/4 tsp salt
• 2 TBSP lemon juice
• 2 TBSP tahini
• 2 TBSP EVOO
• 2 TBSP water
• paprika

First take the can of chick peas and drain the liquid and give them a good rinse. Place chick peas in a separate bowl.

Pinch each chick pea between your thumb and index finger to slip the skins off the beans.  Place in a separate bowl.  Repeat until all skins are removed.

Place the chick peas and remaining ingredients into a food processor and run for approximately 2-3 minutes until smooth and creamy.

Alternate Variations  (using the original recipe)

Cucumber Dill

• leave out the water
• add 1/2 cup peeled, seeded and chopped cucumber
• add 1/2 cup fresh dill (1 TBSP dried dill)

Fat Free Lemon

• leave out the tahini, olive oil and garlic
• increase the water to 3 TBSP
• increase the lemon to 3 TBSP
• increase the salt to 1/2 tsp
• add zest from one lemon

Guacamole Hummus

• leave out the tahini & lemon juice
• use 1 TBSP olive oil
• add 1 medium avocado, peeled and seed removed
• 3 TBSP lime juice
• 2 TBSP chopped red onion
• 3/4 cup chopped cilantro leaves
• 1 TBSP minced jalapeño
• increase salt to 1/2 tsp

Horseradish Hummus

• add 2 TBSP prepared jarred hot horseradish

The flavor combinations are endless.  What is your favorite flavor variation on Hummus?