Hummus. I haven’t met one person who doesn’t like it, and it’s a staple food for us vegetarians and vegans. There are a few store-bought brands of hummus that I really like and buy often. One is the Sunflower Kitchen roasted garlic and caramelized onion, and the other is Holy Homous, which is made locally in Victoria.
Three key ingredients in hummus: chickpeas, garlic, and olive oil
Both are great, and I continually bought them because after years and years of trying and eating vegetarian…I could NOT make a hummus that I actually enjoyed. I saw tricks like adding heaps of tahini, skinning the chickpeas, adding vinegar, baking soda…the questionable and exhaustive list goes on.
But one day in the Fall I tried my hand at hummus again, and I cracked it! The secrets are lots of garlic, yogurt, and parsley. The yogurt makes the hummus smooth and not as sour as just using lemon juice, and the parsley adds a herby flavour and can cut that sour-ness that hummus sometimes imparts. You’ll note that sour-ness with store bought hummus that isn’t as fresh. I also find tahini contributes to more sour hummus, and i’m not a huge fan of the stuff, so my hummus recipe contains very little of it!
I hope you enjoy, and if you make any improvements be sure to let me know!
These are the basic guidelines for this recipe, I find it’s best to taste along the way and add ingredients to your preference!
1 can rinsed chickpeas (the normal size, smaller can, 14oz I think)
2 tbsp tahini (sesame seed paste)
1/4 cup olive oil
3-4 tbsp lemon juice to taste
2 tbsp plain yogurt
1 tsp salt
3-4 cloves garlic
1/2 tsp cumin
fresh parsley, around 1/2 cup or to taste
1.) Rinse chickpeas, add tahini, olive oil, lemon juice, yogurt, and garlic to your food processor. Process until smooth.
2.) Add cumin and salt, taste test to see if you want to tweak it!
3.) Roughly pulse in parsley and enjoy!