Hummus Two Ways

Posted in: Food on September 7, 2010 at 9:42 am |

By Alison Hein

Lately I’ve been thinking a lot about hummus, maybe because every grocery store is filled with endless piles of hummus varieties. There is the original hummus, of course; then roasted garlic, lemon, red pepper, just to name a few. Don’t get me wrong – I love hummus. It’s an easy, delicious snack food filled with good carbs, and when served with colorful vegetables and pita triangles, makes a beautiful appetizer platter for entertaining.

Years ago, hummus wasn’t so easy to find. We made our own using fresh ingredients with no preservatives, saving a bit of money in the process. Both recipes here are easy, but the first one takes some time. Garbanzo beans are simmered with onions and celery for added flavor. (Cooked garbanzos are also great in salads, or sautéed with spicy sausage and rice.) Tahini (toasted sesame butter) adds a rich, smooth texture and light nutty flavor. You can find tahini near the peanut butter in most large grocery stores, or you can make your own (next time ). The second recipe is the emergency ‘no time to shop’ version – so simple it can be made in a college dorm, and perfect for unexpected guests.

Very Veggie Hummus
2 cups cooked garbanzo beans (see recipe below)
6 tablespoons reserved cooking water from garbanzo beans
½ cup tahini (toasted sesame butter)
¼ cup olive oil
2 lemons, juiced (about 4 tablespoons)
2 cloves garlic, minced
1 teaspoon cumin
½ teaspoon coriander
Salt and pepper to taste

Instructions

Combine all ingredients in blender or food processor and blend until creamy. Makes about 2 cups of hummus.

Garbanzo Beans

1 cup dry garbanzo beans and water to cover (about 2 cups)
3 cups water
1 small onion, chopped
2 celery stalks with leaves, chopped
2 bay leaves
1 tablespoon olive oil
Salt and pepper to taste

Instructions

1.   Place garbanzos in heavy saucepan over high heat and add water to cover. Bring to a boil, turn off heat. Cover and let soak from one hour to overnight.

2.   Drain and rinse beans. Place in heavy saucepan over high heat. Add onion, celery, bay leaves, olive oil, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer until tender, about one hour. Remove bay leaves before serving.

Down n’Dirty Hummus

1 16-ounce can garbanzo beans
2 tablespoons reserved water from beans
¼ cup olive oil
4 tablespoons lemon juice
1 tablespoon garlic powder
2 tablespoons peanut butter
Salt and pepper to taste

Instructions

Combine all ingredients in blender or food processor and blend until creamy. Makes about 2 cups of hummus.

Tags: featured Hein hummus