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Food: The Case for Homemade Hummus

Posted January 16, 2013 by Will O'Keeffe in Lifestyle

Don’t you hate those recipes where people pitch the recipe as something that takes only minutes to produce a tasty result… and then take out a food processor, or some other such gadget that you do not have have, completely killing the possibility of your making it?

Yeah, this is one of those.

But wait. While this does call for a mini-chopper or at least something that can turn chickpeas to mush (so seek one out if you can), you can use mighty arm force as an alternative (there’s a chance hummus pre-dates electricity). Either or, homemade hummus needs to happen.

Hummus is sold in small, depressing tubs that make it through two conservative sittings. It is smeared in small amounts at sandwich counters where the mere mention of hummus denotes an expensive option (see also: guacamole). Why, when the end result is so tasty and is so easily made (yes, yes, with a mini-chopper), would you deny yourself the opportunity of having industrial quantities of hummus in the fridge? I say this of course as someone who made this hummus on a Saturday in preparation for my new make-lunch-at-home lifestyle, and of course it was all gone by Sunday evening. In my defence, I found bread sticks.

The recipe and ingredients list are one and the same really. As you read the ingredients, all manageable with the replacement of  the traditional tahini with peanut butter, add them to the processor and blitz.

  • Two tins of chickpeas (drained of liquid, but with the liquid reserved to loosen the hummus)
  • 3 tablespoons of smooth peanut butter
  • Two garlic cloves, peeled
  • The juice of one lemon*
  • Chilli flakes
  • Salt and pepper.

Process to the colour that looks like hummus, loosen with anywhere between 5 and 6 tablespoons of tin liquid and know the taste will be better than you are hoping for. The brown colour always reminds me of the opening credits of Sons and Daughters.

Cumin features in lot of hummus recipes; you can add a pinch and only that. It can take over like an American on a UK talent show judging panel.

A last note, the asterisk above next to the lemon comes with my suggestion of cutting your lemon in half and frying it, cut side down, in a hot pan (no oil) for 3- 4 minutes. You get caramelised, warm lemon juice to make the hummus pack even more punch. Try it.

About the Author

Will O'Keeffe

Will is a mild-mannered civil servant by day, Superman (fan) by night.

  • http://www.ramp.ie/ Lisa McInerney

    I love homemade hummus.

    I tend to make mine without the tahini/peanut butter but with the addition of a roasted red pepper. Takes about 15 minutes or so in the oven at a medium/high temperature until the skin is starting to shrivel. I then blend it (you DEFINITELY need a blendy thing for the pepper) and add it to my chickpeas and the other ingredients. That’s my favourite variation.

    If you’re making the traditional one, though, I might add that you can get fairly decent results with some elbow grease and a potato masher. It takes a while, but you can get a good consistency from the chickpeas that way.

  • Sinéad

    ‘Industrial quantities of hummus in the fridge’.

    It’s like some sort of foodie erotic novel you’re writing up there.

  • http://twitter.com/powertara Tara Power

    Homemade hummus is the BEST. I’ve only tried it with tahini but shall definitely give peanut butter a go, as well as Lisa’s roasted red pepper version. A big dollop of lemon hummus on some roasted aubergines, red onions and red peppers is just heaven.

  • http://twitter.com/Fearganainim Fearganainim

    Lisa makes the best Hummus…

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