Today I was craving some time in the kitchen. I didn’t feel like baking. I didn’t want to make a big entree. And I wasn’t even feeling a smoothie. What comes next for me when it comes to cooking comfort foods? Hummus. The old fave. The go-to. The always a good idea. Over the years I have made a lot of hummus in my kitchens. The ingredients are generally the same. Beans. Lemon. Tahini and or oil. Maybe some garlic or other flavor accents. Salt. Smoky paprika on top. But also over the years I have learned the secret to making good hummus. I mean the really really good hummus. Here it is…
The Secret to Really Good Hummus…
So, what’s the secret? Here it is. You ready. It’s really simple. And could also apply to life in general. Not skimping on the good stuff. The stuff that brings everything to life and gives it a bit of decadence and specialness. And in hummus, the lavish ingredients are the oil and tahini. Don’t skimp. Resist that urge brought on from years of hearing that less oil is good for you. I won’t even bring nutrition into this recipe, (you know beans are epically good for you), just as to say that in my opinion, good hummus needs oil. And more than just a tiny drip. I have tried the oil-free hummuses at the store. They are fine. Healthy for sure! But missing somthing. Just like fat free cookies and sugar free ice cream, I’m just not into oil-free hummus. (Though if it does it for you, awesome.)
So, question: do you try to make hummus as oil-free as possible? I do it too. I begin making my hummus and start off with just a tiny splash of oil. “There, that’s enough.” I say. I try to blend it. It doesn’t blend right. Clumps of beans all sticky and angry cling to the blender sides. So I decide on adding some water or more lemon juice to try and smooth things out – instead of oil. Flavor diluted. Or too much tang. Nope. I don’t do that anymore. And I haven’t for a while. Hummus thrives when you add enough oil. Why?..
Well, the secret quality in really amazing hummus is the fluffiness. The richness. The body in each thick and ocean wave-like swirl and ripple. And that body comes from having enough tahini and oil in your blend.
So if you are like me and used to have some strange urge to skimp on the oil and tahini and richness when making hummus. Don’t. Resist. Let the hummus win.
Today’s recipe is similar to my Restaurant Style Hummus recipe. But it is a
And the cool thing about not skimping on stuff: you feel so much more satisfied when you enjoy it.
The other cool thing about hummus…
Eat More Beans. Do you have someone in your life who just hates beans? I do! I mean, literally hates beans. Won’t touch them. Can barely look at them. BUT, this person LOVES hummus. Boom. you have to make it work somehow, yes? Hummus is an excellent way to sneak healthy beans into your diet.
The Secret to Really Good Hummus
- 1 ½ cups chickpeas, drained and rinsed
- 1 ½ cups white beans, drained and rinsed
- ¼ cup tahini, softened
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 cloves garlic
- ½ – 1 teaspoon salt (or to taste)
- 2 teaspoon agave syrup (optional)
- smoky paprika
- finely chopped parsley or spinach
- Add the beans, tahini, oil, lemon and garlic to a high speed blender. Blend until smooth.
- Add salt to taste or go with ½ – 1 tsp. Add the agave, if desired – it adds a nice subtle sweet accent. Blend until smooth and fluffy. If the hummus still feels a bit too thick, add another splash of oil.
- Spoon onto a serving plate or bowl. Add a drizzle of EVOO, sprinkle of smoky paprika and pinch of chopped greens. Serve right away for best texture and slight warmth from the blender!
nutrition estimate | per serving
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