Hi, kiddos. How’s it going? Happy MLK Day!! Hope you are enjoying your day off (if you have one)!
I decided to take a break from internship application personal statement writing to organize my life, clean my apartment, and clean out the 50 trillion photos in my camera to get ready for the semester. Along with the $20 I found in a pant pocket (who wants to grab a beer?), I found a series of photos that I meant to post last semester but totally forgot about. So I will post them now. Today’s post is all about one of my favorite snack foods, hummus.
As far as snacks go, hummus is pretty awesome. It has protein, healthy fats, and can be used in a variety of applications. I love hummus as a stand-alone dip with carrots or pita chips, as a sandwich spread, or even as a super thick salad dressing. Or just eating it out of the container with a spoon… which isn’t weird, right?
BUT, as much as I like hummus, I can be slightly particular. For example, I believe that tahini has no place in hummus… sorry, but I don’t like this creamy sesame paste. This aversion to tahini made the world of prepared (and most homemade) hummus a no-go. So when very good family friends brought homemade hummus to a dinner party, I scoffed. Then I tried it and was hooked. I found out that it was a non-tahini version and it is the best hummus I ever had. My life’s purpose, along with passing graduate school, getting an internship, and becoming a RD, is to try to replicate this recipe.
The fabulous creators of this recipe are Mr. and Mrs. S. They are wonderful people who are very good friends with The Grandma and over the years have become very dear family friends. They are awesome cooks and food lovers, so they don’t mind when I prattle about what I make for dinner. And they always bring this awesome hummus! I believe that I have gotten pretty close to their recipe, but like all things, the original is always the best!
The Ultimate (Non-Tahini) Hummus Recipe
By Mr. and Mrs. S
Grab your handy dandy minichop or food processor. This is my mother’s which I stole last semester. MY minichop is guacamole green (a mix between avocado and lime green…) and is super awesome and matches my other cooking utensils. Rinse a can of chickpeas. Or garbanzo beans. Same thing, but two different names… is this a regional thing? I should look this up.
Shake the colander vigorously to get rid of as much water as possible.
Dump the chickpeas into the minichop (and proceed to get some on the counters, the floor, and into the fruit bowl) and top with 2 cloves of minced garlic. You can add more garlic if you want a super garlicky hummus.
What makes this hummus awesome is the addition of a couple shakes of your favorite hot sauce. It gives a slightly spicy edge to the hummus, which really helps round out the flavors.
Last two ingredients – good extra virgin olive oil and white vinegar.
White vinegar adds a sharp bite, which counteracts the thick, rich texture and flavor of most hummus. In my first attempts recreating this hummus, I forgot to add it and the batches did not come out well. Trust me on this, the vinegar is important and you will not believe how it really improves the flavor. I add 2-3 teaspoons of vinegar initially and add more if I think I need some extra oomph.
Finally olive oil. I start with a ½ cup and then puree. If I need more oil, then I add a tablespoon at a time until I reach the consistency I want.
This is the perfect texture (for me). If you want a finer texture, add a little more oil and keep pureeing away!
Finish everything with a sprinkle of salt and pepper (buzz for a couple more seconds) and taste for seasonings. This batch actually needed more hot sauce and vinegar.
My favorite snacking accompaniments are carrot and celery sticks and blue corn chips.
I hope you enjoy this wonderful hummus recipe! It is a perfect everyday snack, Super Bowl appetizer, or sandwich spread.
Mr. and Mrs. S's Non-Tahini Hummus
1-15oz can of garbanzo beans (AKA chickpeas), rinsed and drained
3 cloves of garlic – more or less depending on your taste
1½ tablespoons of white vinegar
½ – 1 cup of good olive oil
Hot sauce of your choice
Salt and pepper to taste
1. In a mini-chop, place in garlic cloves and pulse until finely chopped.
2. Add rinsed, drained chickpeas, vinegar, ½ cup of olive oil, and as much hot sauce as your heart desires.
3. Puree – add more olive oil until you reach the consistency you want.
4. Taste and adjust seasoning – add salt, pepper, and extra hot sauce.
5. Serve with pita chips, raw veggies, or just dig in with spoon!