on Aug 5th, 2007Hummus
The origin of hummus can be told in three words: lost to antiquity. It’s been around for thousands of years, in the Middle East, the Mediterranean and parts of India. While the word “hummus” is Arabic for chick pea, the primary ingredient, most of us use the word for the popular dip and spread, which is properly called hummus bi tahini — tahini being another ingredient.
It’s one of the healthier dips around and that’s especially true if you make it at home. Commercial hummus sometimes has sugar, thickeners or preservatives; one brand proudly proclaims on its packaging that it has no preservatives. And it’s not inexpensive. One of my local markets has the 32-ounce “party size” — about 2 cups or so – on sale right now for $4.99. Sale! Five dollars buys enough chick peas, also called garbanzo beans, to make hummus for weeks.
It couldn’t be simpler to make - toss a few ingredients into the processor or blender and press a button. But just as there are many Americanized varieties of hummus on the market — have you seen the one with asparagus? — there are many versions of the basic recipe. I use this one, which is addictively delicious, and ran it past an acquaintance who was the chef owner of a Lebanese restaurant for many years. He endorsed it, saying the garlic and olive oil are authentic to the dish and that these are the ingredients he uses.
So here’s the recipe, from Molly O’Neill’s New York Cookbook. It’s by a woman named Jane Gol, who simplified the recipe she got from her mother-in-law, who came from a town on the Afghan-Russian border.
Jane Gol’s Hummus
2 cups (16 ounced) canned chick peas
3 TB tahini
1 glove garlic, minced
Juice of 2 lemons
Salt, to taste
Olive oil
Combine alll the ingedients except the olive oil in a food processor or blender. Add 1/2 cup water. Process to a thick puree. Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use. Makes about 2 cups.
Recipe Copyright © 1992 Molly O’Neill
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Thank you, thank you, thank you. One of my favorites, and I have gotten lazy. Making this with organic ingredients and a primo oo will up the flavor ante: and I am so looking forward to whipping this up for myself. This is a winner for singles! Thanks again.
From one single to another
I did use Libby’s Organic Garbanzo Beans this time and there is a flavor difference with almost no difference in price. Can’t wait to try them in a salad.
My daughter eats hummus by the bucket! It is her #1 favorite food. I will try out the reciepe and see if I get bonus good mom stickers! Thanks!!
Welcome back, lin! I hope you get covered with good mom stickers ’cause you are one!
Did I just stumble upon a blog about food and politiics? Oh, pun intended, this is going to be delicious. Consider yourself bookmarked.
And thanks for the humus recipe. The wife and I love hummus and we try endlessly to get the kids to eat better. This gets a run today.
Cheers!
Thank you very much! Yep, I’ve never believed cooking, thinking and voting are mutually exclusive. I hope you’ll use that bookmark often — and I hope the kids gobble up the hummus.
Bon appetit!
Finally made this, much to my satisfaction. This is a wonderful recipe, very easy to make, and extremely cost saving, especially for me, as I prefer to eat organic. This recipe is not only delicious, but extremely cost efficient. Fabulous. Many thanks!
Thanks so much for the feedback. I just love this recipe and I’m glad you like it too.