I am calling this post Humorous Hummus for a reason. “Kid of a Chef” always cracks me up. She sent me a text this morning as she was making a mega batch of hummus. Too funny. Enjoy. I have also included our family recipe for hummus with lots and lots of variations and garnish options. Double check the cans before you open them – just saying….
“I always open three cans of chickpeas to make hummus.
I was preoccupied with the chocolate in my pantry and didn’t notice that I had two cans of chickpeas and 1 can of black beans in my hand.
I opened the can of black beans and thought for a second.
“When did they start making purple chickpeas?”
Duh! So, I put them into my hummus anyway!
It kind of looks like my hummus is on the brink of death because it is so grey, but DANG, does it ever taste good!”
from: “Kid of a Chef”
CHEF TALK: Here it is: our family recipe. Humorous or not – this stuff is delicious and healthy. Whether or not you choose to use black beans is entirely up to you.
YIELD: Approximately 500 ml hummus
- 1 can of chickpeas (19 oz), drained and rinsed
- 1/4 cup tahini or smooth peanut butter, or even sunflower butter
- Juice of 1 lemon (about 4 Tablespoons or 1/4 cup)
- 1 clove garlic, minced (see note below for variation)
- 2 – 4 Tablespoons Olive Oil plus more for drizzling on top of finished hummus
- Salt and pepper to taste
- Zest of one lemon, optional
- In a food processor with a steel blade, place the chickpeas, tahini, lemon juice and garlic. Whizz for several minutes until the chickpeas are pureed.
- Slowly add the olive oil and continue processing until the mixture is very smooth.
- Season to taste with salt and pepper.
- If the mixture is too thick, add a little warm water and continue to process until the desired consistency is reached.
- Serve with pita bread or pita crisps or a vegetable crudité platter.
Humorous Hummus Options:
Optional Seasonings and Flavouring Variations:
CHEF TALK: We tend to change up our family hummus recipe, depending on what we are serving it with. My favourite is the sun-dried tomato and roasted garlic and lemon zest addition variation – in that version, I omit the tahini or peanut butter – I just like the lighter, brighter taste of the Mediterranean flavours. I was also making sunflower butter the day I made this batch of hummus so I used that instead of the peanut butter or tahini option. Very good! Experiment with flavour variations – you might come up with your own family version of hummus.
- Substitute Roasted Garlic (1 Tablespoon) for the fresh garlic clove
- Sun-Dried Tomato (2 Tablespoons), chopped
- Ground Cumin (1/2 teaspoon)
- Chili Powder (1/2 teaspoon)
- Zest of one lemon
Optional Hummus Garnish:
- Olive Oil drizzled on top
- Pine Nuts, toasted, sprinkled on top
- Paprika or Smoked Paprika
- Red bell pepper, cut into 1/4 inch dice and cooked in a frying pan for a few minutes until soft, seasoned with salt and pepper and sprinkled on top.
- Caramelized Onion
- REFRIGERATE: The hummus will keep in a sealed container for a week.
- FREEZE: I like to make a mega batch of hummus (like Kid of a Chef) or several variations and freeze them in 1/2 cup amounts in the freezer.
CHEF TIP: I have silicone muffin trays that work very well for this purpose. The silicone muffin trays are also very handy for applesauce, pumpkin puree, etc.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
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If you give my favourite family recipe for Humorous Hummus a try, please come back and leave me a comment below with your feedback.
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The Urbnspice Chef
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