Organic, Delicious, and Mother-in-Law Approved Hummus
The other day, my mother in law was introducing me to some of her friends at a sort of dinner party. When the girls asked me about the crackers I had brought, they were impressed to hear that I had made them (not from scratch or anything, mind you – I simply baked some flatbread until it was nice and crisp). My MIL made a point to tell her friends that when we met, my husband (then my boyfriend – but it feels really weird to say “my boyfriend”) did all the cooking, so she told me that I needed to learn to cook. Now, my MIL has a tendency of sometimes saying things without totally thinking them through, and I will admit that I have a tendency to be a little oversensitive to her remarks. So, I was a little aggravated that she felt the need to take credit for my ability to bake a little flatbread, especially when her comment was not even true. I did not begin cooking because anyone suggested I do so, and even though she has never been one to hold back her opinions, I am pretty sure that she never suggested I learn to cook. My guy used to cook a lot, yes, but that is because he liked to, not because he had to. Not sure what happened to that guy, by the way, but I wish he would make an appearance once in a while. Maybe cooking is something boyfriends do for their girlfriends, and it expires over time much like rollerblading together and, well, foreplay (Did I just say too much?).
Despite my kneejerk reaction to correct her, I told myself that there was a compliment somewhere in my MIL’s comments…she was saying that I can cook.
I do prepare all of the meals for our family. Sometimes I like to, and sometimes I don’t. It is a pretty important part of eating healthy on a budget, though. You just can’t do it without cooking your own meals. Now that we are cutting out refined ingredients and processed foods, I actually love transforming old favorites into better, healthier versions of themselves. And I also love making at home what we used to buy packaged. Like the crackers. And the hummus with which I served them.
I love hummus, but I never thought I’d actually make it. Never thought I could make it taste as good as the one at the store. My hesitation was affirmed a couple of months ago when I tried a recipe that was supposedly super-healthy, using only chickpeas, garlic, and water. Gross. It’s still in the freezer, waiting for me to correct it or toss it out. But when a healthy living Facebook page posted a photo of my favorite brand with the GMO ingredients circled, I knew I had to give it another try. I wasn’t going to give up my hummus! Coincidentally, it was right around this time that my mother mistook a jar of tahini for all-natural peanut butter at the store, and she promptly brought it to me. What better excuse to start experimenting?
This recipe is adapted from http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/, where there is a great tutorial. I love this hummus with and without the essential oils, but the oils add a really great punch of flavor. The rosemary is especially nice because you get the full flavor without the added texture of chopped herbs. Don’t get me wrong – I love herbs! I just like my hummus smooth, so the oils are more appealing to me in this recipe.
- 1.5 cups cooked chickpeas, or one 15-ounce can (drained and rinsed)
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- one garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 teaspoon kosher salt, or more to taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water, or a little extra olive oil
Optional, but totally divine: (I only recommend dōTERRA essential oils, which are 100% pure and safe to ingest. You can find out more about them by clicking “The Essentials” tab at the top of my blog.)
• 1-2 drops lemon essential oil
• 2 drops rosemary essential oil
1. Combine tahini and lemon juice in a food processor and blend for about a minute. Scrape the sides, and blend for another 30 seconds or so.
2. Add olive oil, garlic, cumin, and salt, and blend for about 30 seconds. Scrape, and then blend for another 30 seconds.
3. Add half the chickpeas and blend for a minute. Add the other half, and blend for another minute. Scrape sides, add the rest of the chickpeas and the essential oils (if using), and blend for about two minutes.
4. Scrape it down. Lick the spatula. Wash the spatula.
5. If it appears too thick (I think this depends on taste), add a little of the water and blend for about 20 seconds. Repeat this process until you reach your desired consistency. (I like to alternate adding water and olive oil so as not to lose any of that rich flavor.)
6. Scrape it down. Lick the spatula. Have toddler lick the spatula. (Some of you will wash in between; some of you will not. No judging here.) Toss the licked-clean spatula in the sink.
You may be asking yourself, “Can’t I throw everything in the bowl and blend it all up in one shot?” I asked myself the same question. You can do that, and it will still taste excellent! But, it might not be as smooth as if you follow the instructions above. Having said that, please do what works for you!
I’m a plain hummus kind-of girl, so I have only tried this plain and with the oils. But I imagine it would be really nice to toss in some roasted red peppers, some basil, or whatever other flavors you like. Sundried tomatoes would be good, I bet, but I cannot get them to work very well in my food processor. So, you are on your own with that one.
Put the hummus in a pretty dish and drizzle with a little olive oil when you are ready to serve. Mmmmmm, I like adding a squeeze of fresh lemon juice on op, too. It will keep for about a week (longer if you use the essential oils, which – BONUS POINTS! – act as a natural preservative).
I love to serve these with toasted pita or flatbread. Like I said before, I have not yet attempted totally homemade crackers, but I love baking them from Whole Foods Whole Wheat Lavash Wraps, which have a small number of ingredients, all recognizable. I brush the bread with olive oil and sprinkle with salt, pepper, and whatever herbs I am inclined to try that day, and bake them until crisp (about 8 minutes).
So, there you have it – approved by your mother-in-law and her friends – hummus that is fresh, homemade, delicious, and just as clean and organic as you want it. Give it a try, and then please leave some feedback below! I would love to hear about the ways you alter it for your tastes, as well as about
any tasty additions you might explore!
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