This one I was not sure I was going to share. See that chunky texture? That’s not hummus. Or at least hummus the way I like it, all smooth and creamy and beautiful.
My homemade hummus took on a consistency similar to natural peanut butter. Creamy, but not creamy like Jif. And even though Jif peanut butter is filled with ingredients that are not peanuts, that smooth dollop of delicious looks as good as it tastes.
So after this, my second hummus attempt, (my first was of the zucchini Parmesan variety), I planted myself firmly in the buy camp of the DIY or buy hummus debate. (There is no real debate. Thriving on controversy is simply one of my character flaws.)
Then I sat down to catch up on my blog-reading and came across seemingly all the hummus resources one could ever need.
It started with a post on In Jennie’s Kitchen which led me to a chickpea cooking technique for smooth hummus. Somewhere along the line I ran into a Smitten Kitchen post about peeling the chickpeas, which I actually thought about when making my hummus but then promptly abandoned. I barely take the time to frost a cake, much less peel chickpeas.
So what did I learn? The consensus seems to be to boil your own chickpeas instead of using the canned variety like written in the recipe below. You can adapt what I wrote by using 1 1/2 cups of cooked chickpeas in lieu of 1, 15 ounce can. Here are your resources:
- Creamy Homemade Hummus at In Jennie’s Kitchen
- Yotam Ottolenghi & Sami Tamimi’s Basic Hummus at Food52
- Ethereally Smooth Hummus at Smitten Kitchen
Or, you can just chuck the whole idea all together and make sun-dried tomato dip. Do what makes you happy. Enjoy!
- 1, 15-oz can chickpeas
- ¼ cup sun-dried tomatoes
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- ½ cup cooked quinoa
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- ½ teaspoon red cayenne pepper
- ¼ cup water (and more as needed)
- Puree the chickpeas, sun-dried tomatoes, lemon juice and garlic in a food processor until it starts to get smooth, about four minutes.
- Add the quinoa, olive oil, tahini, cayenne pepper to the food processor and continue to process until the mixture starts to smooth out. The mixture may start to clump at this point, so add water as needed to achieve the desired consistency.