Ty’s beginner hummus

Published March 22, 2010 by Vegan Derby Cat Party

first off, i’d like to tell you that this is only my second time making hummus. so if you’d like to try a more established source on the subject, i would not be offended : ) regardless, i have posted the recipe below. last week i had to use some apple cider vinegar and water because one of my lemons had gone bad. this week i kinda missed the apple cider taste. this will be an ongoing project. especially because we love eating hummus in this house, and it’s a good excuse to always have some ready.

2 tahini tips:

*i read somewhere that the secret to good hummus is combining the tahini and lemon juice first. that it forms an emulsion, and that it’s good for the hummus texture. when you mix the two ingredients, you do see it go from liquid to thick in a few pulses. does it help? i’m not sure. maybe i’ll have to try it the other way just for comparison purposes. hah.

* if you’re using the same kind of tahini as i have pictured down there, make sure to get a spoon, scrape up any settled tahini at the bottom of the canister, and mix before pouring it for the recipe. mine had a very thin liquid on top and very hard sediment at the bottom from settling.

Ty’s beginner hummus

2 cans chickpeas, drained
1/2 c. lemon juice
3/4 c. tahini
1 tbsp. dried parsley
1 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt, or less
pinch of cumin
cayenne pepper to taste, i use a lot, 1 tsp+
few grinds of smoked pepper, optional
1 tbsp. olive oil
2 tbsp. water

add lemon juice and tahini to food processor. pulse until combined. add all other ingredients and pulse to desired consistency. if hummus is too thick, or contents stop moving, add more water by the tablespoon until desired texture is achieved.

7 comments on “Ty’s beginner hummus

  • I make hummus at least once a week. I keep it very simple and use an immersion blender, which I really want to recommend to you! As someone with a tiny kitchen, I find my immersion blender has quickly replaced many of my other kitchen appliances.

    My awesome, never fail, always delicious hummus:

    1 can chickpeas
    2 tablespoons tahini (I always use fresh tahini, never been able to get a good flavor from jars or cans–Whole Foods near my house stocks it freshly ground next to the fresh peanut butter)
    6-8 olives (my secret ingredient)
    splash of olive oil
    1/2 teaspoon cumin
    2 limes (they add a very tangy flavor)

    Blend until smooth! I’ve been experimenting with many different hummus recipes. As a fellow vegan, I always keep this on hand for a quick protein fix.

  • I love making it too! I like to experiment with adding ingredients.
    Pickled mexican chilis w a little bit more than the usual amount of tahini and cumin (to cool the heat a little)
    And green olives and minced garlic
    are two of my faves.
    Instead of using water I usually preserve 1/4 cup of the chickpea juice in the can and use that, it’s a little thicker and already flavored…
    your blog rocks.

    • yah, i thought about saving the chickpea water, but i know with other legume’s juices, you dump them because of their, er… flatulence inducing ability! 😀 so i decided against it. thanks for the ideas! and for reading & commenting!

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