I love veggies, but when hummus is around, they are just a vessel to bring more hummus to my mouth. The healthy, delicious, creamy chickpea and tahini goodness was always a treat while travelling alluding to a healthier life after indulging.
In Turkey and Jordan hummus could be served for breakfast, lunch, and/or dinner.
Tanzania, I had zero problems dropping a whopping $9 USD for a small container of hummus just to satisfy me – that small tub cost more than my accommodations for the night. Worth it!
My husband says, “Happy wife, happy life,” I interpret that as “separate but equal hummus will keep our marriage strong.” Early in our relationship I realized the necessity for both, he would slather his veg and bread with weighty hummus and I would feel deprived and bitter.
Our friends gifted us a blender to indulge in an endless supply of hummus while in Cape Town. When relocating to Austria, I fiercely negotiated to pack the heavy, clunky blender in our 2-box 30 kilo allowance. In retrospect a light, petite individual smoothie style blender would be far more feasible for our lifestyle. Blender = hummus anytime.
INGREDIENTS FOR HUMMUS BASE RECIPE
- Chickpeas roughly 1/2 cup dried to equal 1.5 cup cooked (chickpeas and garbanzo beans are the same)
- 2 tbsp. Tahini
- 1 Lemon, juiced
- 3 cloves garlic
- 2-3 tbsp. olive oil
- Salt and pepper to taste
EQUIPMENT
- Pot
- Mixing bowl
- Spatula
- Blender or food processor. We are currently traveling with an immersion and food processor combo.
METHOD
- Soak chickpeas overnight in water
- Drain, rinse and fill with fresh water covering the chickpeas in pot with salt
- Bring to boil, reduce heat and let simmer until chickpeas are fully soft and can smush between your fingers – roughly 1 hour
- Drain, rinse and let cool
- Add cooked chickpeas, tahini, lemon juice, garlic, salt and pepper into blender and whirl away. If it is too thick add a splash of water to thin it out. Stream in olive oil if working with a food processor or blender. *If working with a small bullet blender add olive oil in with the rest of ingredients in batches
- Season to taste
- Serve chilled or at room temperature topped with olive oil and accompanying fresh veg, bread, and crackers
And so many hummus options …..
| BASES | ADD – INS | FINISHING TOUCHES |
|---|---|---|
| chickpeas | roasted and peeled beets | edible flowers |
| black beans | roasted red peppers | pepitas |
| red beans | sundried tomatoes | toasted sesame seeds |
| lentils | roasted butternut or pumpkin | crispy chickpeas |
| edamame | blanched and dried spinach | wasabi peas |
| black olives | olives | |
| garlic | pine nuts | |
| chili | chili oil | |
| cumin | roasted cauliflower | |
| turmeric | sautéed mushrooms | |
| zaatar | diced cucumber | |
| paprika | diced tomato | |
| fresh herbs | fresh herbs |
What’s your favorite?
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