Hummus

hummus

Hummus garnished with za’atar (garnish not included in recipe).

Hummus is a tangy spread made from garbanzo beans.  It is a staple of middle eastern cuisine but it is also extremely versatile, and can be used as a sandwich spread, a dip, or as an accompaniment for a salad.

I’m pretty sure I didn’t have hummus for the first time until I was in college.  There used to be a restaurant in downtown Tucson called The Grill.  It’s been closed for a while know, but I still proudly wear my grill T-shirt with the logo of a 1950’s-style waitress standing on a speeding rocket, griping the reins around the nose cone with one hand and a steaming pot of coffee in the other.  A great logo, although if it was intended to express the speed of service, it was somewhat misleading.  That was a different time of life though; we weren’t as concerned with speed of service.

What’s that got to do with hummus? Well, The Grill had an eclectic menu, including a hummus plate.  Served with red onion, cucumbers, tomatoes, feta cheese, kalamata olives and french bread, the hummus they served was not anything special, but it made a great meal.  It’s a dish that I would serve regularly before we had kids (right now it would be a tough sell).

During my time as a cook, made hummus quite often, but always did it on the fly, without a lot of science.  Now I’ve taken the time to really go through it and do some test kitchen work and developed a refined recipe.  Following this I’ll demonstrate the versatility of hummus, both flavoring, and in use.

Ingredients

  1. 3 tablespoons tahini (42 grams)
  2. 1 tablespoon lemon juice (11 grams)
  3. 3 cloves garlic (10 grams)
  4. 1.5 tablespoon olive oil (18.75g)
  5. 1 can of garbanzo beans, 15  ounce (425g)

Equipment:

  • Food processor
  • Rubber spatula
  • Small bowl
  • Storage container

Preparation:

  1. Drain and reserve fluid from garbanzo beans
  2. Combine tahini, lemon juice, garlic, and olive oil in a food processor. Blend until very smooth and creamy, about 1 minute
  3. Add garbanzo beans to the food processor.
  4. Blend until smooth, approximately 3 minutes.
  5. With processor running, gradually add the reserved liquid from the can, until desired consistency is reached. approximately 2/3rds of the liquid.

Nutrition Information:

15  Servings
Serving Size: 2 tablespoons
Calories 58   Calories from Fat 28
% Daily Value
Total Fat 3.1 g 5%
   Saturated Fat 0.4 g 2%
   Trans Fat 0 g
   Cholesterol 0 g 0%
Sodium 6.6 g 0%
Total Carbohydate 5.4 g 0%
   Dietary Fiber 1.4 g 5%
   Sugar 0.1 g
Protein 2.1 g 4%

 Food Safety:

Store hummus under refrigeration (between 32 and 41 degrees) for no longer than 7 days.