Woohoo, first legitimate food post AND I’m blogging on a really bad day. (More on that here.) Anyway, the one thing I really love about cooking is what a great learning experience it is. Once you master a base recipe, you can tweak it here and there and personalize it to your own fine tastes.
I’d definitely have to say that hummus is UP there with the top 20 things I like to eat, and I eat a lot. That said, I make hummus frequently, BUT I just learned the secret earlier this year to making it perfect (for me). This might be a “secret” that a lot of home cooks know already, but I feel really proud to have picked it up somewhere in the blogosphere, and now I can boast about my own hummus recipe. (P.S. The BEST hummus I’ve ever had was at this humble establishment.)
Here we go:
Well, I omitted lemon juice, because I didn’t have any, and I forgot to pick some up. If you have lemon juice, I highly recommend using it as it will definitely punch up the hummus. But it’s still quite tasty without it!
This was the big secret. All this time I’d been doing the blending of the garbanzo beans without boiling them. Schiesse! Boiling the beans actually helps you blend them more quickly and smoothly. It also affects the flavor of the beans by breaking down the outer wall. BOIL YOUR BEANS!
Hello. This is my thumb. And that’s my prized immersion (also called stick) blender. After you’ve boiled your beans for about 25 minutes, drain them, and place them in a bowl with about 6 tablespoons of EVOO. If you have a food processor, you can gradually drizzle this in, but I find that this technique is just as efficient. Add your roughly chopped garlic (as many cloves as you like; I used 3), and. . .
Blend. Blend. Blend. To a smooth consistency.
Hummus can be eaten cold or warm. Don’t forget your pita bread (pictured above with garlic and parsley)!
Note: Hummus can be garnished with anything: olives, extra EVOO, pine nuts, parsley, paprike, fried shallots, boiled chickpeas…anything!