Hummus. If you asked people 10 years ago, they probably wouldn’t have known what this was. Hummus has exploded with millennials as a food that is healthy and so ~trendy~ because everything that is “exotic” is trendy, right? I grew up eating hummus. While most kids brought PB&J sandwiches to lunch, I probably had hummus in my lunchbox. With flat pita bread, of course.
See, I grew up watching the Food Network. My sister hated it because it was on 24/7. We paid for hundreds of channels and only ever had one channel on: the Food Network. Because of that, I had always seen so much fancy equipment being used: stand mixers, food processors, immersion blenders, sous vide… I could go on. I remember begging for these things while I was growing up. My mom, being the cook that she was, got by with what she had. And still made THE BEST food I have ever tasted. It’s a mother’s touch, which unfortunately can’t be store bought. Anyway, I remember asking for a food processor, probably at like 10 years old. I remember going to Target (maybe this is why I’m obsessed with Target) and picking one out. I think we somehow had a gift card to Target and my mom thought it was time to buy a food processor. It was white and gray, had an 8 cup capacity, and made my “I want to be a chef when I grow up” dreams come true. I remember taking it home, and unboxing it and looking at all the parts: the blade, the bowl, the attachment that slices and shreds. I was euphoric. It was time to put it to work, and what did we make? Hummus.
Growing up with my Syrian mother meant she knew how to cook but didn’t measure anything. Making hummus was just a natural thing: you dumped all the ingredients into a food processor, whirred it together, and tasted along the way to make sure there was enough garlic, salt, and lemon. My mom was no different, and in turn, I was no different. I never measured my ingredients when I made hummus… I just did it. I also make my hummus with canned garbanzos… which is probably blasphemous to the hummus gods but 1. it’s a lot faster and 2. who has TIME TO COOK BEANS? If you do, the world is yours.
One of the ingredients in any hummus is tahini. Tahini is a sesame paste that you can either find at an international food market or possibly the “ethnic” aisle in your grocery store. Molly Yeh, a blogger turned Food Network chef, loooooves tahini. I’m sure you can even find it online these days. A few things to note about tahini:
- Make sure to get tahini that is made ONLY with sesame seeds. No extra oil, no salt, no lemon juice, no water. Just sesame seeds.
- Stir your tahini before using it. The paste separates from the oils and ya gotta stir it for it to work.
Nowadays, I use a blender to make my hummus. We had that food processor for years, until the plastic covering on the buttons peeled off and the wires were exposed and you had to hold the lid down with your hand to make it work… probably not the safest, but it still got the job done. It was only until 2018 that we bought a new food processor, this time it was black and silver, but still made great batches of hummus.
Mom's Hummus Recipe
Easy and simple hummus recipe, adapted from my mom's recipe... this time with measurements
- 2 cans of garbanzo beans, drained and rinsed
- Juice and zest of 2 lemons
- 3 garlic cloves (I love garlic, use 2 if you don’t want a strong garlic flavor)
- 1/4 cup of tahini
- 1 tsp. of salt
- Ice water (use a tablespoon at a time, I use about 3-4 tablespoons typically)
- Dump the garbanzo beans, garlic, lemon zest, and lemon juice in the food processor or blender and pulse about 10-15 times,
- Once the garbanzo beans have been broken up. add in the tahini and salt and blend for about 2 minutes.
- If the mixture is not coming together, slowly add in ice water, about 1 tablespoon at a time, until it is the desired consistency.
- For serving: drizzle olive oil and a sprinkling of paprika! Enjoy! Hummus will keep for about 4 days in the fridge in an airtight container.