If you’re anything like me (meaning a freelance writer and part-time waiter in rural Wisconsin where the money doesn’t flow too thick in December), then a trip to grocery store can sometimes be daunting. I’m a firm believer that plant-based diets can be a cheaper alternative to deli meats and processed foods if done consciously. After all, it’s not like I’m eating blueberries by the carton. But there are some things on my shopping list that would be a great gift for my family’s $25 Secret Santa.
Again, if you’re like me, you once thought hummus was this magical concoction from far away lands, imported along with seasoning salt from the Black Sea and hidden grains from the most remote of the Nepal mountains. It wasn’t until last year that I realized one of my most treasured refrigerator items was basically just a bean dip.
I took to making my own hummus and, on top of cutting down on the grocery bill, it has also allowed me to be creative in my flavors and additions. I eat hummus nearly every day as a spread for tortillas, open faced sandwich base or just with some good old veggies. Here’s how it’s done.
What you need
2 cans garbanzo beans (one with water drained, one still with water)
2 cloves garlic
2 tablespoons tahini/sesame paste
1 tablespoon olive oil
½ cup lemon juice
1 teaspoon cumin
Sometimes I’ll roast some red peppers and throw those in or play with other spices, but the standard recipe is pretty painless. Just add the ingredients to a food processor and let it rip for a minute or so. I’ve read that the order in which you add the ingredients (tahini and lemon juice first with chickpeas added about a minute later) can affect smoothness, but I’m not picky.
This will provide you with about 3 cups of hummus, which generally lasts me about the time it takes to clean the food processor. But when it’s so easy and so cheap (less than $3 for twice as much hummus than store-bought servings), it’s hard to justify any other way to enjoy the Mediterranean staple.
My favorite thing to do with my hummus is an open-faced sandwich, taken from the restaurant I used to work at in Iowa City. Toast bread and put a thin layer of Dijon mustard topped with hummus, greens, raw onion and tomato and you’ve got yourself a meal (or a small snack depending on my workout for the day).
Any suggestions on your favorite hummus flavors?
