Hummus I Feel

We all have deep dark secrets.  I have a few.  I keep them locked away tight, as direct sunlight or a casual observance may bring down the entire house of cards that is my life.  With some minor prodding, I realize it is time to make the first step, to admit out loud what so few know.

I like Ambrosia.  I don’t mean the old timey desert with whipped cream and canned fruit cocktail.   I am referring to the seminal San Pedro based (softish) rock band.  Sure you all know the soft hits, but dig into “Life Beyond LA” or “Holding on to Yesterday”.  And what other band pulls from Vonnegut (Deadheads need not answer)?  Of course there goes my hard rock cred.  That’s ok, I cry a lot too.  Don’t pick up my copy of Stephen King’s 11.22.63, the last half of the book is tear stained, if you need proof.

With apologies to David Pack, let’s get started.

That’s hummus I feel, feel for you, baby.
Hummus I need, well I need you for lunch.
Hummus I live, I live for your goodness.
That’s hummus, that’s hummus,
That’s hummus, that’s hummus.

Today is all about hummus.  On the Book of Faces, not to be confused with the Hall of Faces from Game of Thrones, there was talk about needing to make your own hummus, due to a Sabra recall.  I do like my hummus and I make a fresh batch weekly, so Lambchop and I have some for snacks and some for lunches.

Hummus is pretty easy to make and most of the ingredients are in your kitchen if you like to cook.  Let me be frank, I wing it every time and my hummus is not “plain”.  It is rich in delightful flavors, many non-traditional.

Lee’s basic, non- basic, hummus

2 14oz cans of Chickpeas (garbanzos) drained

2 Meyer lemons, juiced and zested (I use my microplaner)

10-20 cloves of garlic, peeled

1 teaspoon of Kosher Salt

1 Anaheim pepper, whole

2 Jalapeños, whole

1 Tablespoon Cumin

2 heaping tablespoons of Tahini (sesame paste)

½ cup Good Olive Oil

½ cup water

Salt and Pepper to taste

Lambchop likes her hummus lemony, so I often use more than 2 lemons and I haven’t seen a recipe calling for the zest which I believe adds complexity.

Step 1:  Break the garlic barrier

In a small shallow pan, put in the garlic, Anaheim and Jalapeños.  I put the chilies on top. Pour the olive oil over the garlic and peppers, to roughly cover the garlic.  Spin the chilies to get them coated in oil.  I roast these in my toaster oven at 270 for about 40 minutes.  The garlic should not brown significantly, but we do want the peppers to blister.  If they haven’t blistered, take the garlic out and broil them for 2-4 minutes a side to blister the skin.  Throw the chilies in a sealed zip lock or plastic container for 10-20 to cool.  Peel of the skin.  Remove seeds to temper the heat.  Either way.  Make sure the oil is back to room temp.

Step 2:  Whip that Tahini

It is time to get out your food processor.  You can use a blender, but I prefer the trusty Kitchen Aid food processor over my smoothie maker.

Some recipes do not call for tahini, some call for more some for less.  I like about 1.5T per can of beans.  Add the tahini, the lemon zest and half of the lemon juice to the food processor. Whip on high for at least 30 seconds.  Whipping the tahini gives body and helps it incorporate more evenly.

Step 3:  Peas to the Pool!

Add your garbanzos to the processor and process for 10-20 seconds to get a rough grind.  Add in the garlic (not the oil), chilies, cumin and salt.  Process the peas for another 20 seconds or more.  The mixture should be fine, but not a puree.  This is an inexact science, you’ll learn the flavors you want to add, how much garlic etc.  Perhaps you want 3 Jalapeños, or none.  I usually add about 4 grinds from my pepper mill at this point.

Step 4:  It’s Time to Rain on this Parade

Hummus is an emulsion, not a mix so the liquids get added slowly.  Turn the processor on low and drizzle in the remaining lemon juice.  Turn the processor to high and drizzle in about half the oil or until the hummus is near the consistency you want.  Then start drizzling in water to get the final consistency.  When the consistency looks right, taste it.  What do you think? Add in more oil, more garlic or more salt if you think it needs it.

When it is how you like it, remember it will be better tomorrow.

In my world, I often add in other ingredients.  My favorites include:

½ white onion

Harrissa

Red Bell pepper

Cayenne pepper

Chipotle pepper

Homemade pepper sauce

Paprika

Oregano (dried or fresh)

Rosemary

 

And if you don’t like my fancy hummus, here is Epicurious’ recipe that I started with.  Its time I mosey on to somewhere I’ve never been before.

 

 

 

 

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11 Comments

  1. I’m really dating myself since I started to hum “That’s How Much I Feel” as soon as I saw the title of your blog. I think we all have our secret “soft” songs hidden in our library. I counter with “Baby Come Back…”

    Reply
  2. Carol Bierach

     /  May 4, 2016

    I LOVE Ambrosia…. they’re pretty proggy, yes?? You’ve inspired me to crank it whilst kitchen cleaning……. Time Waits for No One…….I love it…… sometimes i feel like i can’t admit how much i adore Phil Collins…… we die hard Genesis fans can be pretty judgmental… Have you found that to be true too??? but the older I get the more i embrace it PUBLICLY….

    Reply
  3. Carol Bierach

     /  May 4, 2016

    not YOU, dear one…. but various prog heads over the last thirty (!) years

    Reply
  4. I love ambrosia too…the salad! This is a great hummus primer.

    Reply

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