Notes from the Unphotogenic Kitchen: Hummus

We recently got a hand blender as a gift from my parents. This is especially exciting because it has a small food-processor attachment thing. The reason this is so exciting? I can make my own hummus* again! I used to make it quite frequently at home with my parents' ancient food processor, but lately we buy it from the store. Which is fine, but too salty and not as awesome.

I'm weird about condiments and sauces. Can't stand mayonnaise, mustard, ketchup, vinegar, or even salad dressing. However, I use hummus as a condiment often: in addition to dipping things in it, I spread it on bread for sandwiches, and eat it with anything really.


Lunch is never photogenic.

Ahem. Half-assed attempt at food styling. More delicious than it looks, I swear!

I almost never have tahini on hand when I want to make hummus, so I use sesame oil, and it is still delicious. It's probably not as creamy as it would be with tahini, though. I tend to like it a bit chunky, so I don't mind at all. I also love lemons, so I use a lot of lemon juice. I like how the fresh sourness cuts through the nutty oil. The recipe I use the most is below, but works equally well without the spiciness and is open to endless adaptations.

Please excuse the wacky wacky metric measurements - this is what it says on my teaspoon and tablespoon measures!

Spicy Hummus
(adapted from New Light Cooking)

1 can chick peas, drained and rinsed (540 mL)
Juice of 1/2 a lemon
3 tbsp (45 ml) water (or more to achieve desired consistency)
1 clove garlic, minced
1 tbsp (15 ml) sesame oil or 2 tbsp (30 ml) tahini
1 1/2 tsp (7.5 ml) ground cumin
1/2 tsp (2.5 ml) cayenne pepper

Blend all ingredients in a food processor. Eat with anything! Enjoy.



*I can never remember how to spell it the British way. Houmous? Hoummos? Hummous? Whatever. Also, I stubbornly continue to call it "pita" instead of "pitta." Transliterations are funny.