My neighbor ordered some freshly baked pitas and was so generous to share, so I knew I needed to make a dip to enjoy with them. Since we are shelter-in-place I couldn’t run to the store, so I had to make due with whatever was in my pantry. I thought I’ll make white bean rosemary dip! But I didn’t have rosemary. Then I wanted to make tzatziki but I didn’t have yogurt OR cucumbers.
Then I found those two jars of lonely chickpeas. Well, I guess I’m making hummus…. I’m not usually the biggest fan of hummus so I never make it nor do I ever buy it.
Against my initial hesitation, I decided to make it and I loved it!!! Maybe I have just had some bad hummus in the past? Or maybe not bad hummus, but ho-hum hummus?
Well, I’m now converted because my quarantine/make-due-with-what-I-have hummus turned out great. Because of that I wanted to share. Here’s my intuitive cooking recipe. This means I didn’t measure exactly, but rather tasted and adjusted as I went. Cooking like this takes some practice, but the key is to be brave, try some new things, keep taste testing and adding ingredients as you need. It’s all a big experiment!
This made about 3-4 cups of hummus and is the quarantine edition because I didn’t have lemon. If you want a smaller batch simply halve the recipe. I like to make a lot and then eat all of it 🙂 or freeze it. Hummus freezes beautifully.
- 2 cans chickpeas, drained and rinsed well
- 2 cloves garlic, peeled
- 1/2ish cup tahini
- 1/2ish teaspoon cumin
- 2-3ish tablespoons olive oil
- generous pinches of salt (I added probably three at least)
- 1ish tablespoons white vinegar (I wanted to use lemon juice but didn’t have any)
- 2ish tablespoons of water
- Sprinkle of paprika
- Place everything in a food processor and blend it all. I let the it processor for a long time. Add a splash of water if needed to blend better.
- Taste test! It might be great or you might think it needs a little more salt, garlic, or acid (vinegar or lemon). You decide!
- Top with paprika and a little olive oil.