I have made gobs of batches of hummus over the years… Hummus is a precision of proportions, almost a continuous experimenting looking for the perfect blend of ingredients and measures. The other evening, I went back to my basic hummus recipe. And of course, I tweaked it (but just a bit). And this time I wrote down exactly what I did. Because it was creamy and delicious! I think it will be even more so after a night in the fridge…
My hummus batches of last year seemed to end up with too much of ‘something’… too much lemon, try and add more cumin (or vice versa)… too many chickpeas, try more olive oil, but then it can have too much oil… I think I have found the perfect ingredient to at least have on hand for hummus preparation —> Yoplait Lemon Yogurt. It adds a creaminess to the batch, with a slight bit of lemon, but not too much. It really adds a nice creaminess to it, and this round got extra kudos from co-workers too! So, here it is:
- 4 Garlic Cloves, medium-sized
- 2 cans (15.5-oz. each) Chickpeas, rinsed and drained
- 1/3 cup Tahini
- Juice of one Lemon
- 1/4 cup Olive Oil
- 2 Tbsp Tamari (soy sauce)
- 2-1/2+ tsp Ground Cumin
- 1+ tsp Paprika
- 3/4 container Yoplait Lemon Yogurt
1. Peel garlic and run through the food processor by itself. I’ve found that by doing this first, the garlic is chopped finely enough (since it is raw garlic being added here). Alternatively, using a garlic press would also work well.
2. Add chickpeas and process again. Then add remaining ingredients and process until very smooth. Scrape sides of mixer and blend again, taking care that all ingredients are fully incorporated.
3. Serve at room temperature or chill in fridge. If the hummus sits for a couple of hours, the flavors will meld together even more nicely. Personally, I like my hummus on the cool-to-room-temperature side, but that’s just me. Serve with pita wedges, tortilla chips or whatever else suits your fancy. 🙂 This is definitely the recipe I’m using next time… At least, this will be considered my Basic Hummus one.