Apr 21 2011

Processing, Take 2: Hummus

Posted by Seth in Diet, Food

Thanks to Wegmans and some well placed coupons, I now have a huge stash of Chickpeas aka Garbanzo beans.  So, I decided that I’ll be making my own Hummus and giving it some of my own twists.  You all know by now that I’m on a diet, Hummus isn’t particularly my first choice of snacks, but do what you gotta do.  Put it on top of a cocopop and it’s not too bad, and it’s low calorie and filling.

Tahini

Toasted sesame seeds for tahini

Let’s talk Tahini.  It’s required for Hummus.  It’s just sesame seed paste.  If you can’t find or make it, from what I have read, just omit it from the recipe.  Unless you can get bulk quantities of sesame seed, I suggest you just buy Tahini, since the per pound price of it will be less than the actual sesame seeds. Lucky for my I scored a 5.5lb jug of them at the restaurant supply in the neighborhood of 12 bucks.  Expect to pay $5-8/pound at a grocery store.

Ingredients

  • 5 cups Sesame Seeds
  • 1 1/2 cups Olive Oil (Extra Virgin, of course)

Yield: 4 cups Tahini

Preparation

  • Preheat your oven to 350F.  Put the seeds on a baking sheet, and toast them for 5-10 minutes.  You do not want them to brown or burn, that’s bad.  The picture above was after about 6 minutes.  Let them cool for 20 minutes.
  • Put the seeds in the food processor and add the oil. Blend for 2 minutes. Stop and scrape the sides as necessary. You want a thick but pourable texture, add more oil and adjust blending time if you have to.

everything into the processor, and you have.. Tahini

Protip: DO NOT spill the seeds all over the oven or kitchen floor.. it is not awesome. trust me.

Storage: In my favorite container, the Ball Mason Jar. This will fill up 2 pint jars perfectly.  In to the fridge, will keep for months.

Hummus

Use this to make your basic plain old hummus.  We’ll get on to customization later, the first part is the original stuff.

  • 2 15oz cans Chickpeas (Garbanzo beans),drained, but save the liquid
  • 6-8 tablespoons lemon juice (to taste)
  • 3 tablespoons Tahini
  • 4 gloves garlic
  • 4 tablespoons olive oil
  • Salt & Pepper (fresh cracked, of course)

Preparation: Everything goes into the food processor and you’ll be blending 3-5 minutes (stopping and scraping when you have to).  Add back some liquid from the beans if you need to, you want a nice, spreadable paste. That’s it ! Easy, eh?

The recipe above makes a container-sized batch pictured here:

Hummus w/ Sundried Tomatoes

Hookin’ it up

This is really easy.  When the hummus is done, it’s time to hook it up. How about adding some of my favorite buffalo wing suace? We now have QSL Buffalo Garlic Hummus.

How about some of those sundried tomatoes I have hanging around?  Toss some of them in and pulse until they are chopped into pieces, or keep on going for a smoother texture. Also use the Sundried Tomato Olive Oil as a substitute for the regular stuff.

I also have plenty of canned jalapeno’s around, toss some of them in and squeeze some lime juice in.  Now you have Jalapeno Lime Hummus.

Add roasted red peppers.. voila.

The combos are endless…  do what you think will taste good!

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2 Responses to “Processing, Take 2: Hummus”

  1. Steve Says:

    Hmmm…you should try adding a chipotle or two. Just grab one of the little cans from the taco isle. I would suggest starting with one out of the can and maybe a little bit of the ancho sauce.

  2. iceman Says:

    Good idea dude, I’ll give a chipotle one a try for sure!

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