One of the Poorganic Foods that we’ve been eating a lot more of is Hummus. Anika calls it “Tummus,” so that is how it occurs in my brain now; you will have to adapt. We like it because it is cheap and easy to make, plus my kids are condiment-fiends and can dip their veggies into it in place of ranch (which, admittedly, they still miss desperately, but so far, they haven’t revolted entirely.)
Here’s a little step by step on Hummus-making as we do it here in The Poorganic Life kitchen. . .
First, you need to roast your garlic or your hummus will have a real BITE to it. I prefer the sweeter, creamier roasted flavor. Pull out a piece of tin foil, make a little pan, plop your cloves inside (2-3 per can of beans), drizzle some olive oil over, wad foil around into a ball, roast at 350 or 400 for 10-15 minutes, or until you kitchen smells like an Italian Restaurant. Basically you want the cloves nice and mushy. If they resist when pressed with a fork, put them back in for a few more minutes.
(I almost included the picture of the waded tin foil ball in the oven, but my oven was so grossly dirty, I couldn’t post it on the internet.)
While the garlic is roasting, put 1 can (or equivalent amount) of drained garbanzo beans in your food processor or blender. You will probably want to reserve the bean liquid to add back later if needed. I use this mini food-processor that we’ve had for an eon. It has this required broken piece that we have to be careful not to lose, but hey, it still works. It is poorganic to use your small appliances until they totally croak or you accidentally grind up a component in your garbage disposal.
Next you add tahini. This picture shows the weirdly thick, yet drippy consistency of tahini, which has to be stirred kind of like natural peanut butter. Tahini has the bitter yet distinct flavor that makes hummus, well hummussy. You can find tahini in the ethnic foods section of your grocery store. (NOT with the peanut butter, where I failed to find it MANY times.) I usually add about 2 Tbs of tahini and then tweak it. Tahini is also an emulsifier, so it will help the hummus to thicken up properly.
Next, juice some lemons and add roughly one squeezed lemon per can of beans.
Blend beans, lemon juice, roasted garlic, and a bit of sea salt until it is smooth. Add bean juice if too thick. Add tahini if too thin. Add lemon to brighten it up. Add salt to increase depth. Add garlic to be alone more. Pulse until it is smooth. THEN, be awesome and add some CUMIN and a little CAYENNE to taste.
If you are using a miniscule food processor, puree in batches if doing more than one “cans-worth” of beans. (Cansworth is not a word, apparently; but it should be.) Try not to think about how the hummus looks at this point.
If you need reassurance, bring in a taste tester, preferably someone whose ideal diet is entirely condiments.
Be patient while your tester analyzes the hummus.
You will know that you’ve succeeded if your tester puts both of her hands directly into the bowl of hummus and begins eating it by the fistful. This is a sign of approval.
Put your hummus in a round “hummus” shaped container, so you will feel authentic and cool. Drizzle the top with olive oil to keep it from drying out. (Also the sweetness flavors it slightly.) If you went to a lot of trouble making roasted red peppers (which are actually NOT THAT EASY TO PEEL DESPITE WHAT eHOW SAYS), put those on top.
You have made Tummus-Hummus! You are awesome! You are Poorganic! Bravo!