Hummus is beige, but in a good way

RECIPE: Hummus

I recently met a girl who had never heard of hummus. Really?  Hummus is totally the new chips and salsa, right?  Plus it’s healthy for you so you can eat tons of it.  And because it’s so healthy, you can eat your weight in pita dipped into it because it all offsets.

Seriously though, beige diet didn’t work out so great.  After a week and a half my body revolted.  Things, um, weren’t working quite right, my mouth felt like cotton, and I was fainty like a 12 year-old with Bieber fever.  {But I was skinny!}  So, I’m looking for a diet that fits me more.  Oh but wait, look!  Vegas!

And now… Florida vacation in 5 weeks…  BAH!  Maybe I should just wear a t-shirt in the water and be done with it.  I mean really, these women in Florida?  Skinny bitches.

Hummus is a healthy food that I actually really like to eat.  But not that crap you buy in the container at the grocery store.  Seriously, that stuff is horrible!  Squeeze hummus?!  I love a good, creamy, garlicky hummus from a serious Middle Eastern or Greek restaurant.

I’ve tried tons of recipes for hummus, and none of them was quite right.  So I started mixing and matching ingredients until I came up with this winner.  It’s creamy, it’s as garlicky as I want it (which is pretty damn garlicky), and it’s perfect for keeping in the fridge to use on wraps or just to dip veggies in. I take it every summer on group camping trips and it’s a hit.  Plus, it’s ridiculously easy and fast to make, so you’ll never buy that store junk again.

Btw, keep the Tahini in the fridge.  I made the mistake of thinking the open stuff could go in the cupboard like peanut butter.  It can’t.  Rancid Tahini tastes REALLY awesome in your hummus.  You should be able to find Tahini in your regular grocery store in the ethnic foods area.  Mine is near the gefilte fish (blech!) and falafel mix.

You put all the ingredients except the olive oil in the food processor and blend for a full 3 minutes.  You then drizzle in your olive oil at the end of the blending.  NOTE:  If you’re taking pictures of the process, don’t be a dummy and leave that little round pluggy thing in the top before you start pouring the oil.  See that up there^^^, that’s exactly the stupid thing I did.

This hummus recipe is a 5 out of 5.  The recipe makes a big batch, but you could half it if you want less.  Besides carrots and pita, is there something else I should keep around for dipping that’s pretty healthy?  Do you make your own hummus?  As always, clickable recipe below.

This entry was posted in 5 Wine Glasses, Appetizer, Vegetarian and tagged . Bookmark the permalink.

8 Responses to Hummus is beige, but in a good way

  1. JT says:

    I really like hummus. This one gets tried next weekend, or maybe this week!

  2. Alyssa says:

    Having had your hummus on many office party occasions, I agree you have combined the best from a ton of recipes and come up with a supreme kick-ass version! YUM!

  3. Jen says:

    Love this! I do make my own hummus, although haven’t lately. Without a food processor it’s a battle with my blender, which often ends with me proclaiming that I’m never making it again. But I will! I want to try variations with spinach, roasted red peppers or balsamic vinegar.

  4. Elizabeth says:

    Yum. Totally trying this. I haven’t made my own before.

  5. Trish says:

    I made this recipe for my son’s daycare for teacher appreciation week. All of the teachers absolutely RAVED about how delicious it was! I paired it with veggies just like you suggested. I will definitely be making it again!

  6. Miss M! says:

    Hummus is awesome when you dip cucumber slices in it. YUM.

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