From what I understand, humans enjoy gathering together at events called parties.
Happily, things are finally improving, and this summer, there is hope that things will get closer to normal.
Reportedly, something that is well-received at these get together’s is hummus.
In stores, it is expensive and filled with preservatives.
It is simple to make, so why buy it from a store or poor-quality deli?
Hummus goes well with crackers, tortillas and other kinds of chips, and pita bread. Cutting the pita bread and toasting it is super-duper good.
It is good by itself or with various toppings like pine nuts and various roasted peppers. I will include a few toppings below.
This is a basic recipe. You can add things like avocado or flax, or hemp seeds with a little balsamic vinegar instead of lemon juice into the hummus to jazz it up.
Perhaps, I should add a few hummus recipes?
Hummus is much better if the chickpeas - also called garbanzo beans for some reason - are cooked at home. Canned chickpeas are okayish.
This recipe uses the Ninja Foodi to cook dry chickpeas very quickly. Slow cooking them on the stove or in the crockpot works just as well, maybe better.
If you are making a lot, unless you have a ginormous food processer, make it in batches.
Tahini can be bought in the store, but is often expensive and sometimes filled with gunk, or you can make it which is so much better.
I recently made some for my sister, she used to live in Israel and told me that this tastes like what they have there and is way better than store bought here.
Hummus1 cup dry chickpeas
3 cups water
- Rinse and soak chickpeas for at least a few hours or overnight
- Rinse again
- Place in Foodi with water
- Pressure cook on low for 5 minutes
1/2 cup fresh lemon juice
1/2 cup tahini - make sure it is mixed well before adding it
2 minced garlic cloves
4 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
5 tablespoons water
1 teaspoon salt
Salt and ground paprika to taste
- In a food processor, mix the tahini and lemon juice on high for about a minute.
- Scrape the container and blend for another minute or so.
- Add everything, except for the chickpeas.
- Mix for a minute or so, scrape the container.
- Mix for 30 seconds to a minute.
- Make sure the chickpeas are drained and place half into the food processor.
- Mix on high for a minute.
- Scrape sides and add the rest.
- Mix on high until very smooth. About 2-3 minutes.
- If it is too thick add 1 tablespoon of water.
- Mix for a minute and repeat a few times if necessary.
- Add salt and paprika to taste.
You can drizzle a little olive oil and serve that way or also mix-in toppings. Some ideas are listed below.
If you want, you can remove the skin on the chickpeas by adding 1 tablespoon of baking soda and cook over medium heat until hot. Then rinse in cold water and use your fingers to rub off the skins. I personally don’t think it is worth the effort.
Various roasted pepper toppings4 - 5 bell, poblano, or habanero peppers, or all of them
- Heat oven to 400 F.
- Rinse and pat them dry.
- Line a baking sheet with aluminum foil and lightly coat it with olive oil.
- Place the peppers on the sheet
- Bake for 10-12-ish minutes, turning every so often.
- The skin should start to blacken a bit, but not burn.
- Place them in a bowl and cover them for about 5-10 minutes.
- This is to make it easier to remove the hardened skin.
- Remove the skin.
- Cut off the tops.
- If you want the peppers milder, remove some or all of the seeds, and ribs to knock it down a notch or two.
- Cut the peppers into chunks.
- Place them into a food processor
- Chop it on high and drizzle a small amount of olive oil until it is well blended.
- Pour a small amount into a bowl filled with hummus.
- Sliced jalapeños make a good garnish!
Remember kids the heat from peppers comes from the seeds and ribs!
Poblano peppers are not very hot, milder than jalapeños. They have a wonderful taste.
There are many other options, such as jalapeños or serrano peppers. If you are super brave, bhut jolokia, known as ghost peppers or Carolina reapers, or whatever else you can find.
I like adding a little habanero to the poblano peppers, but it doesn’t really need it. Maybe it is just me, but roasted peppers taste a bit hotter when roasted.
Pine nut topping2 tablespoons pine nuts
2 tablespoon olive oil
2 minced garlic cloves
1/2 teaspoon dried oregano
1/2 teaspoon paprika
- Place the nuts in a frying pan on medium low heat, stirring constantly.
- Cook until a light, toasted brown.
- Remove the nuts and place in a bowl.
- Using low heat, cook the garlic in olive oil until it is a light brown.
- It should take about 1 minute.
- Add the oregano for the last 20 seconds or so.
- Pour the garlic and oil in the bowl.
- Add the paprika and mix.