Hummus

What’s for Dinner? Hummus No recipe required -Julie Ryan Evans I love hummus and could eat it for nearly every meal. With pita and a good Greek salad, it’s a perfect meal, but the store-bought kind leaves much (oh so much) to be desired. So making it yourself is a great option. This recipe isn’t […]

What’s for Dinner?

Hummus

No recipe required

-Julie Ryan Evans

I love hummus and could eat it for nearly every meal. With pita and a good Greek salad, it’s a perfect meal, but the store-bought kind leaves much (oh so much) to be desired. So making it yourself is a great option.

This recipe isn’t really a recipe as it comes from a new cookbook I recently acquired, Cooking Beyond Measure; How to Eat Well without Formal Recipes by Jean Johnson. While it sounds a little daunting for those of you strict rule followers I think it’s a great way to get gradually comfortable breaking free from the strict measurements of cooking and embracing its artistic nature. And this non-recipe makes some incredible hummus!

Recipe Note

Ladle out cooked garbanzos and some broth into the blender with tahini (sesame seeds ground into a butter that you can buy at the grocery store).

Season with cayenne, lemon juice and garlic “pounded to smithereens with salt,” as Jordanian-American Rula Award-Rafferty puts it. “And blend the hummus until it’s smooth, smooth. That’s one of the problems with American hummus. It’s rarely sooth enough.” (editor’s note: I couldn’t agree more!)

Details

Tahini is like any nut butter, so use enough to give your humus some backbone without getting too heavy handed.

If you think your hummus still needs something after the lemon juice and cayenne, you can try my trick: a spoon of fish sauce to bring on the umami.

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