The Best Hummus
where did the weekend go y’all? one minute i was getting ready to go the Christmas parade downtown and the next thing i know the monday morning alarm is screaming its head off. what. the. heck. Lane and i had a really wonderful weekend- we went to see a Christmas parade, watched Miracle on 34th Street (the old school version aka the best version), made nachos, and ran lots of errands. i’m not sure when i crossed over into full blown adult mode, but running errands is now fun for me. i would be sad about that, but i had so much fun i just don’t care.
and we ate copious amounts of hummus. for dinner, lunch, snacks, and yes, even breakfast. but once you taste it i think you will agree, it is the best hummus recipe ever. it’s won awards. not official awards, but still. gold star stickers all around.
and since it’s monday, and monday came way too soon, we could all use a little comfort food. i know normally we think comfort food and we think chicken noodle soup or homemade biscuits or fried chicken-but stick with me here. hummus is creamy, salty, tangy, annnnnnd you get to eat it with chips. plus minimal effort is required- that in and of itself is comforting.
in preparation for this post i looked-up the history of hummus and i’m sad to say this is not something that we can attribute to Texas (i guess you can’t win them all…this one was kind of a long shot). but i’m willing to overlook that because what it lacks in Texan-origins, hummus makes-up for in deliciousness. and making it yourself is probably the easiest thing you will ever do in the kitchen. no joke.
plus, with all the crazy health scares we’ve had this year with store bought hummus it just makes sense to make your own. a few things for you seasoned and novice hummus chefs: 1.) don’t save the liquid from the can of beans to put in the hummus (i’m looking at you Ina Garten….). don’t do it. it will give you…*ahem* digestive discomfort later on. rinse the beans. like super rinse them. you and your loved ones who share a home with you will thank me later.
2.) if you still haven’t come over to the dark side with me (aka the toasted sesame oil side) then OK. you can definitely substitute the sesame oil in this recipe with actual sesames. i might judge you a
lot little but i guess i can accept it. but one day….one day i will get you to join me on Death Star and we will eat all the things cooked with toasted sesame oil (and escape before Luke Skywalker blows it up).
- 2 cans chickpeas, drained and rinsed really well
- 1 1/2 lemons juiced
- 1 T. toasted sesame oil
- 1/4 c. and 2 T. EVOO
- 2 t. cumin
- 3 garlic cloves
- 1/2 t. salt
- Combine all ingredients in a food processor with a metal blade. Blend until smooth. Top with additional EVOO and/or paprika as desired and enjoy!
i’m not sure how a post about hummus turned into me inviting you to join me on the death star and eat all the things cooked with sesame oil but i’m oddly OK with it.