What can I say about hummus? I can say that some people spell it hummous! I know that here, we don't spell it with the "ous", but now that I've typed hummus, it looks funny. It looks wrong even though I know it's perfectly fine to spell it that way.
I can also say that no matter how you spell it, it's goooood. It's addictive, isn't it? And if you've never tried it, you're missing out! I'll bet you're thinking "Sure, Elle. I'll just put my shoes and jacket on (unless you are where it's warm, then forget the jacket) and go get some. Because you told me to."
Surprise! You don't have to! You can make it right at home with a few simple ingredients that I'll bet most of you already have on hand. And if you don't, I'm sorry. You're gonna miss out. Until you go shopping and remember that I suggested you get these things. You won't be sorry! Unless you make it and hate it. In that case, you never read this post and you never heard it from me. *innocently whistling*
Seriously, hummus (ous) is so easy to make. It takes maybe 5 minutes. You can use a food processor or a blender, but honestly, a processor is easier. But I have made this in a blender, before I had a shiny, powerful KitchenAid. Either way, it's still easy, you just have to open the blender occasionally and poke the stuff around to get it all blended.
This is great with corn chips. I can seriously pig out on a bowl of hummus and a pile o' chips. Oink. But my absolute favorite way to have this hummus is with Fresh Summer Salad, little chunks of feta, and pita bread wedges. Talk about oink! It's like nachos, only not bad for you! Well, I suppose if you eat too much, you may feel a bit queasy, but man, it's hard to stop. So good!
Oh, a side note: hummus is usually made with tahini, a sesame seed paste. I always used it, and after a while, ended up throwing a lot of it out, because you use such a small amount to make hummus. I was never sure how long it lasted after opening, and really, no one wants to poison their family and friends, do they? (I'm sure someone can tell me how long it lasts!) So I started using sesame oil instead. I always have that on hand, and I use it all the time. I substitute the same amount of oil instead of tahini. It works fine and tastes great.
Roasted Red Pepper Hummus
- 1 (15 ounces) can chickpeas (garbanzo beans), rinsed and drained
- 1 (6 ounces) jar roasted red peppers
- 3 Tbs lemon juice
- 1 1/2 Tbs tahini or toasted sesame oil, either is fine
- 1 clove garlic
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper (more if you like)
- 1/4 tsp salt
- splash of lime juice, to taste
- Put all of your ingredients in a food processor or blender, and pulse or blend until smooth.
- Transfer to a serving bowl and serve immediately or store in an airtight container in the fridge.
To print this recipe, click here!