I love hummus. It’s such a versatile thing. It can be a meal, a side, a condiment, an appetizer, anything really. When Nate and I got together to make Kofta one night, I decided to make a batch of hummus from scratch to go with it.

Now, there are some decent brands of store-bought hummus out there with plenty of flavors and variations to be had from these brands. But when you can spend about 5 minutes of your time and about $2.50 for a better outcome, why not? So based on that, I started a batch of hummus from my standby recipe, Hummus III from

2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

A couple of things to note in the above recipe: if you didn’t already know, garbanzo beans and chick peas are the same thing; and dried chick peas that have been soaked in water or canned chick peas should both work fine. I used canned chick peas for this recipe. Also, save the liquid from the chick peas as it can come in handy later.

I made this recipe exactly as it was laid out so that I could illustrate a few things and make a point about hummus. The first thing I wanted to point out was how the hummus looked after following the recipe. It was dry and thick, and resembled a dough more than hummus.

One of the things I like about hummus is that it can be whatever you want it to be. If the pic above is to your liking? Go for it, chow down. I prefer my hummus to be much different than this, something I can scoop with a chip or cracker without it breaking. So based on my personal preferences, I added some more olive oil to the mix and began blending again. This thinned it out some, but not quite enough. At this time we gave it a taste test to see how the flavor was coming along.

We decided that it was somewhat bland, with tahini being the dominant flavor. So to make a long story short, we basically tripled the amount of garlic and lemon juice and doubled the amount of olive oil and salt in the hummus. We also added about 1/4 cup more chick peas and then used warm water to thin it down to its’ final consistency. The warm water could have been replaced by the liquid drained from the chick peas, but we had already gotten rid of it.

The end result is exactly what we were hoping for, and was the perfect complement to the grilled kofta. The point I’m hoping to make about hummus is that it’s really all about how you like it. If you like it thick or thin, with lots of garlic or with red peppers, or even if you add an avocado into the mix in place of some of the chick peas, there really is no wrong way to make it.



About Dave

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