Such a simple dish, and yet SO tasty. I don’t do anything crazy with hummous. It doesn’t need anything crazy. Just good quality ingredients.
1/2 lb chickpeas (dry weight), soaked, drained and rinsed
1/2 lb (1 cup) tahini
1/2 cup olive oil
1/4 cup lemon juice
4-5 cloves garlic, minced
a healthy amount of parsley, dill, and paprika (I have a smoked Hungarian paprika that I just love!)
1. Put in food processor, and pulse until it magically becomes tasty hummous!
Ok, yes, this seems ridiculously easy and there are a gazillion recipes for hummus. Why post it? Well, hummus is a great protein filled snack. Just a couple of tablespoons in a serving a hummus will keep you going for a while to tie you over plenty well until your next meal. Chickpeas are quite possibly my favorite type of legume, and this dish is just begging for some cucumber, carrots and celery to eat it with. I know I use a lot of garlic and lemon juice in mine. Maybe too much for you. That is ok. Just change it to how you like it. There is no magic recipe here, and to tell you the truth, I don’t even measure, I just pour stuff in until it looks good. But then, that’s how I do most of my cooking.
For the majority of my posts, my measurements are estimates only determined after I’ve actually made the dish. I really only measure when I bake. Otherwise, I just add stuff til it looks good. Despite my dad’s very technical approach to cooking, and despite my very technical approach to my job and seemingly everything else in life, cooking is the one place where I hardly ever am technical. A recipe is merely a guideline for creating a dish. I fully believe that no dish I make is ever *exactly* recreated the 2nd or 3rd time around. Similar yes, but there is always some slight difference. That’s how cooking evolves, with change. And a dish is an ephemeral form of art, enjoyed in the moment (or in the leftover’s moment when you have extra, hehe) and then passed on into memory. Maybe that is why I’ve become so into taking pictures of my food. I want to capture each dish and make some permanent record that flavor and taste did happen, and that it was good
Ha I bet you didn’t expect such philosophical waxings on gastronomy when you first read that this post was about hummus! Now you will have to go make some and see where your mind takes you.