Hummus: such a healthy and pleasing companion to so many raw vegetables! I went ahead and tagged carrots, sweet peppers, and kohlrabi in this post, because they’re my favorite veggies to eat with hummus, but one needn’t stop there. It also goes well with raw sticks of summer squash, turnip, or broccoli stalk. Plus, it’s great on sandwiches with tomatoes, onion, mixed greens, etc.
Beyond that, much of our hummus excitement centers around how easy it is to make. This recipe is basically one step, and it takes ten minutes without having to heat anything.
Stefan & Meave make this recipe in a blender, using a blender carafe specifically intended for dry ingredients. (See the photo below.) You can also use a food processor. You could even mix everything by hand with a suitable smashing tool, such as a fine potato masher or pastry blender.
To generate the recipe below, I started with a recipe that I found here on InspiredTaste.net by Joanne Gallagher. If you’re interested in variations on my approach, I appreciate her run-down of whether or not to skin the chickpeas. She also offers some good tips about the best order of operations if you’re using a food processor. After whipping up a few different batches in the ol’ Tinicum CSA Test Kitchen, however, I prefer the ratios below to what Gallagher suggests. But, of course, part of the fun of making hummus at home is that you can bend the recipe any way you like to match your own tastes.
Here it is:
1) Gather your team together.
2) Put everything in your blender or food processor. Turn it on and process everything for about 2 minutes, until all the visible chunks have disappeared.
3) You’re done. Eat it! Dress it up with a sprinkle of paprika and a drizzle of olive oil if you like.