Spring is upon us! The weather is warming up in Toronto. We spotted a woodpecker, a chipmunk and a robin this week. Camping has been the singular topic of conversation around the house. What festivals are you planning on attending? Do you want to come camping in the Rockies for a week? Should we buy a tent? Naturally, I am already planning the meals for the trips I haven’t even booked. Hummus is definitely on the menu.
My new Vitamix finally arrived. It’s a long story. All you need to know is my machine was not working and Vitamix kindly offered to send me a replacement. Living without it for seven months was a challenge. Usually, I make my own non-dairy milks, morning smoothies, nut butters, hummus, etc. Without its ultra-powerful motor I could barely blend a frozen banana. The pathetic little blender that took its place for a time just didn’t cut it.
As a result, I was relying a lot more on store bought products. It was difficult to find anything with simple ingredients. Nearly every brand of hummus I purchased had some sort of weird additive and the organic ones cost about a million dollars. I also got in the habit of cooking less. As soon as you start purchasing processed foods you convince yourself that making home cooked meals takes way too long. Or else, the added sugar, fat and salt brainwashes you into thinking that store-bought dips are the best thing you have ever tasted. I must admit I bought a couple containers of hummus even after the new Vitamix arrived.
Now, that I’ve made a fresh batch at home I realize my mistake. I have a huge container of simple, delicious hummus which took maybe twenty minutes total to prepare and cost a fraction of the price. It’s a staple in my diet. I eat it on toast or serve it alongside raw vegetables or bring it on camping trips to spread on wraps or sandwiches. Just make sure you keep it well chilled. It doesn’t keep as long because there are no preservatives. The recipe is from the Vitamix cookbook with some added ingredients and a couple tweaks.
If you don’t own a powerful food processor I suggest mashing all the ingredients together first and then blending with some water. I found the hummus was way too thick for my liking anyways so I gradually added small amounts of water (using a tablespoon) until I reached my desired consistency. Remember this recipe is a guide; use it as a base to make flavoured hummus or add more lemon for a zingy version. I enjoyed mine on toast this morning with olive oil, sea salt and extra paprika on top. Hot sauce, chopped olives or other spices are all great options for something a bit more exciting.
- 1.5 cups dried chickpeas
- 1/4 cup sesame seeds
- juice of 1 whole lemon
- 2 tbsp. olive oil
- 1-2 cloves garlic
- 1 tsp. cumin seeds
- 1 tsp. paprika
- sea salt to taste
- Soak chickpeas in a bowl of water overnight. The water should cover the chickpeas by two or three inches because they absorb the liquid.
- Place chickpeas in a pot of boiling water and cook until soft.
- Combine cooked chickpeas in a food processor with all other ingredients. Blend until smooth. Add water gradually (a couple tablespoons at a time) if you want your hummus to be less thick.