Tonight I crossed another item off of my life wish list….
I made homemade hummus!
I know, I know… you’re thinking – what the heck took you so long!? Homemade hummus is old news.
Well, let me explain.
I love hummus. Specifically fresh, homemade hummus from restaurants. Store bought hummus is ok, but it’s no where near as good as the fresh stuff is. I’ve always been told hummus is super easy to make and takes no time or effort to produce a quick bowl of deliciousness, but there was always one thing that held me back… Tahini.
Don’t even try and tell me you can make hummus without tahini, you just can’t. Trust me. I’ve tried and it blew. Tahini gives the hummus that distinct nutty flavor that takes the creation from plain mushed beans to hummus. Tahini is important for good hummus, but unfortunately it’s also pretty $$$. The high price has always shied me away from purchasing any tahini, therefore muting my hummus making dreams.
Then, something great happened. I discovered this jar of Tahini at Rolling Oats for $5.99! A full $5.00 cheaper than I’ve seen it anywhere else. Sold!
So, I brought the tahini home with hopes of finally making some of my own, high quality hummus. Tonight was the night all my hummus dreams were going to come true. I consulted twitter for advice and came to the conclusion that a classic combo of chickpeas, lemon juice, and tahini was the way to go.
I even peeled the chickpeas per Heather’s recommendation!
FYI: peeling chickpeas is no bueno, but it does result in a creamier hummus.
The peeled chickpeas, lemon juice, and tahini went in the food processor with some rosemary and thyme.
I et it go for a few minutes, but no creamy hummus was had. The chickpeas became chalky and not dry. I wasn’t sure what to do, so I added some olive oil, more lemon juice, and more tahini. Still dry. I added more olive oil. Again, dry. Then I thought to add some water to moisten it up a bit. Finally, it worked!
Oh man, did it work! The hummus was A-MA-ZING. The extra olive oil gave it that great olive oil taste that only enhanced the herbs in the hummus. I had two spoonfuls straight from the processor before I plated myself a serving.
Nevermind peeling the chickpeas, the hummus was incredibly easy to make. Definitely worth the extra effort to make in replace of the so-so store bought stuff. I’m not sure I can go back. 🙂
The hummus was the star of my dinner. I had a huge serving with carrots, cherry tomatoes, and pita for dipping.
mmmm….
For dessert I had a cup of strawberries with the last of my stash of Trader Joe’s Dark Chocolate Covered edamame.
Next time I’m getting creative with the hummus. Any ideas?
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