Memory on the menu? Not really. But today — there’s humus on the menu and it’s good!
I love humus and don’t understand why it costs so much at the supermarket. Especially since the supermarket stuff isn’t particularly good. So, I make it myself.
2 15-1/2 oz cans chick peas (with or w/o water drained)
1 cup organic tahina
1/8 cup lemon juice
¼ cup olive oil (NO substitution)
1-1/2 teaspoons ground cumin
1 heaping tablespoon chopped garlic (more if you prefer it garlicky)
Add salt to taste (about a teaspoon and a pinch), plus water as needed.
Optional: Chopped onion and/or hot sauce
Throw everything in the food processor. Process until smooth. If it’s too thick (that is, the food processor seems to be laboring), add a bit of water, a little at a time. You won’t need much.
Taste. Adjust seasonings. I add 2 teaspoons of hot sauce (chipotle or whatever I have on hand).
Makes two good-sized containers of humus. I use one for dinner and there’s usually some left over, depending on how many are eating. I freeze the second container.
Serve with pita wedges (fresh if you can get it, lightly toasted if not). Nice with a side of fresh avocado, fresh lemon, and sliced tomatoes. In Israel, humus is typically served with a drizzle of olive oil, a shake of paprika, a bit of fresh, chopped onion and hot sauce. Often very hot sauce.
I got the basic recipe from my Armenian bank manager, added a few Israeli twists. It’s good. Really good and not expensive. This is not a particularly sensitive recipe. If you have two mismatched cans of chick peas, not to worry. A little more or less water? No problem. The hardest part is cleaning up … and there is always a lot of cleanup. No matter how hard I try, humus and tahina winds up everywhere.
I highly recommend buying organic tahina. Not only does it taste better, but it doesn’t turn rock solid when left in the cupboard. Do not refrigerate it. That’s like refrigerating peanut butter. It will become solid and may be impossible to stir back to life. Tahina — organic or otherwise — does not require refrigeration, either before or after opening.
I usually make a double recipe, thus using up the entire jar of tahina. After you have collected all the ingredients and set up the food processor, you might as well make full use of it. One jar of tahina will make two big (double) batches of humus.