Dinner can be anything, right? It doesn't have to be typical. I was having a craving for hummus about a week or so ago and I really needed to whip up a batch. It turned out to be dinner because I was simultaneously roasting graffiti eggplant (to die for), red peppers and carrots. I usually have a bunch of vegetables on hand, so our whole meal revolved around hummus. Add a glass of wine and a little cheese. Perfect! So, think about all of the lovely things you can dip into this ethereal blend of just a few healthy ingredients . . . endless variety of raw vegetables, fresh homemade bread, your favorite cracker or crostini, warm naan drizzled with olive oil and za'atar, warm pita or toasted pita chips, your favorite tortilla chips, etc. . . You get the picture. It is just so luscious. If you don't have the time to make your own (or if you don't own a food processor), buy your favorite hummus and garnish it up like you're having a big party (remember those?) . . . even if it's a party of one or two! Treat yourself like you're a guest and enjoy the process of preparing all of the accompaniments. Find the right serving dish/platter/bowl/board, swirl some deep grooves into your hummus, drizzle a generous amount of olive oil into your grooves and then add your veg, garnishes, heat, spice, dippers and whatever rocks your hummus world. I friggin' LOVE topping hummus with za'atar, finely minced serrano chiles, homemade pickled fresno peppers, crumbled feta, paprika, ground cayenne.
Easy KPK Hummus
This is one of those not-really-a-recipe type recipes. Just do it. Make it your own. Adjust the amounts of salt, lemon juice, olive oil, spices etc to suit your personal tastebuds. You just need to know the basics and the process and then run with it. This is another thing you'll never buy again, I'll bet!
You'll need a food processor to make this in a snap. OK. 1 batch. Here we go.
Ingredients
3 cans of chick peas
(15.5 oz) (aka garbanzo beans), drained (reserve 1/3 cup liquid)
the juice of 3 lemons
(I know, I know, they're not always the same size)
2 medium cloves of garlic
grated right into the food processor (or more, if you're Kazoo)
1/2 (half) teaspoon of kosher salt
2 heaping tablespoons tahini
1/3 cup of olive oil
1/3 cup of reserved canning liquid
(aka aquafaba, that's right, bean water)
ground cumin
(freshly ground is great) - a few pinches, to taste
ground cayenne
a few pinches, to taste
Directions
All ingredients into the food processor.
Pulse.
Blend*
Taste.
All canned chick peas are not created equal.
Adjust.
S/A - because you might like it saltier, more lemony, more garlicky.
You understand.
*Blend for 4 or 5 minutes (my secret's out - the key to hummus lusciousness is blending for a long time until it's lighter in color with a fluffier and silkier texture. This gives a looser consistency that makes it "Israeli style hummus". You can also add ice water instead of the canning liquid (or enough of both to equal about 1/3 of a cup) to achieve this. If you like it a bit thicker with more texture, simply blend less and you can also reduce or eliminate the extra liquid. You da boss. Of your hummus, at least.
Hummus Variations
 |
ROASTED BEET HUMMUS (Stunning!) Simply add a roasted beet, cut into chunks, along with the rest of the ingredients in the food processor! Check for seasoning. May need more salt. |
| FRESH HERB GREEN HUMMUS Add a bunch of fresh herbs until you achieve desired flavor & color. Adjust seasoning. Garnish with the same fresh herbs that are in the hummus! This batch from last summer was made with home grown fresh basil, fresh parsley and chives. |
RED PEPPER HUMMUS - add a roasted red pepper to the food processor with the other ingredients (more or less for taste and color); jarred is fine. I like the ones simply packed in water and salt. Many come packed in vinegar with herbs and other ingredients. Can't find a pic of this one in "the archives".
THE KPK HUMMUS BOTTOM LINE
1. Up your hummus game
2. Have fun with your hummus
3. Know your hummus ingredients
4. Be a hummus garnish guru
5. Enjoy the hummus process
6. Be the one who's asked to "bring your hummus"
Thank you to anyone reading! I haven't posted in awhile but I really haven't meant to be "ghosting" ya. Will try and get some new stuff posted to re-energize and inspire your cooking game (and mine) with the first day of spring just six days away.
Love,
Katie
