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. . .
Technically, hummus is only 5 things: chickpeas or garbanzos, tahini (sesame seed butter), lemon juice, garlic, and salt.
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!
I roast red peppers all the time and have had little trouble peeling them. The trick is to put them in a bowl when you take them off the grill and cover the bowl with a towel. When they’ve cooled off, the peel should slip right off. It does tend to get messy, but it should come off easily. We freeze them in little baggies to use all winter. They’re really good on burgers (beef, turkey or veggie) with some provolone.
Well, I roasted them in the oven and put them in a paper bag to cool as instructed on e-how, but it was not that easy. Perhaps next time I will use the bowl or ice water bath trick.
Hi Katrina!
You have inspired me to make hummus. Always thought it looked kind of gross, but I never knew the ingredients:) Thanks for your helpful ccoking pictures – always good to have a visual aid. Don’t have a food processor, would a blender work?
I think a blender would work; however, as you still want the hummus to be reasonably thick, you may have to stop and scrape the sides a few times as you are adding liquids. Anyone else know if a blender works?
A blender works but not as good as the food processor. You do have to stop and scrap the sides and the ingredients just don’t incorporate as easily.
I think it probably somewhat depends on the blender. Ours is just a normal, non-expensive type blender. I recently tried to make pesto in the blender and it was a DISASTER. There is something about the blender that requires more liquid, so products with a thicker consistency like hummus and pesto seem to gluck my blender up no matter how much scraping I do. I just did batches in my little mini-prep and it worked fine. Maybe someday when I’m rich and famous I’ll buy a full sized food processor, but for now, I’ll just stick to the mini one. 🙂 Thanks for your comment, Rebecca!!
I am sure you are right about it depending on what type of blender you have. I only have a very basic/cheap one. 🙂
We did invest in a full size food processor and use it for lots of things. We make salsa. That is another healthy/good “condiment” for those that like some spice.
P.S. Re: the roasted peppers. I *think* I have seen on the Food Network where they place the peppers in an ice bath to cool them quickly and then they peel right off. Obviously, I’ve never tried this, but hey, it works on tv:)
hahahahaha – I appreciated all the humor very much – since I already know how to make hummus, I was able to really chortle at the pictures and the “add garlic to be alone more”. Good job on this one.
We’re big homemade hummus fans over here too, but I’ve totally never thought about roasting the garlic! We’re overdue for a batch so I’m going to have to give it a whirl – thanks for the inspiration!
Wow, I’m also inspired to try this! We have several cans of chick peas the former tenants of our flat left us (!!) and the boys will never be persuaded to eat them whole, but love hummus… Are garbanzo beans and chick peas the same thing? I never knew what garbanzo beans were.
Chick peas and garbanzoes are the same thing. Apparently, you can also cook them from dry as well, but I’ve not done that yet. Happy hummusing!
I too am inspired! Looks delicious…I’d like to have a fistful myself right now.
I know I’m way overdue, but I thought I’d tell you that we make this ALL THE TIME. It is absolutely the go-to snack in this new unprocessed regime food regime. Thanks!
I’m so glad! I need to make this again myself come to think of it! 🙂
I love fire roasting red peppers on my stove top then I take them straight to my sink and run cold water over them. The skin basically washes right off, though it does make a mess in the sink. Then I blend it right in with the hummus.
I love the Idea of roasting the garlic first though. I’m going to have to try that next time
I have an electric stove, so I don’t think that would work, would it? Or can you “roast” them in a skillet?
I’m not sure if electric would work because I have gas. If you have a broiler I would suggest using that