I am on a mission to go back to MAKING things from scratch. Things that we have gotten so used to buying all packaged up in the supermarkets in the name of convenience. Things like condiments, spreads, dips, dressings, sauces, staples…the list is endless and I will be sharing tons of recipes here over time. (My Labneh recipe and this Plum Jam are examples. So is this Granola).
I just think we have become SO lazy you guys. Most of these packaged foods contain crap…SO much crap. Additives, preservatives, questionable ingredients, unnecessary salt, sugar and nasty oils. Not to mention how much more expensive it is to buy them (they’ve got to profit don’t they?). So we end up paying more, as well as sacrificing quality and nutritiousness, all under the “convenience” umbrella.
Well, I am here to put a stop to this madness. Most of these foods are so incredibly quick, simple and easy to make, and they taste INCOMPARABLY better homemade! And at a fraction of the cost!
Now let’s talk about hummus for a second. First of all, who doesn’t like hummus? (If you don’t, we can’t be friends. Just kidding.
Not really.). This modest middle eastern dip has taken the whole world by storm, boasting an impressive list of nutritional benefits and culinary applications as well as being simply DELICIOUS. Countries are one step away from going to war over WHO invented hummus, people. It’s THAT good.
Now, where I live (Sydney, Australia), a tiny tub of hummus ranges in price from 4-6.5 AUD, depending on fanciness and quality of ingredients. If you go for the ones with the least amount of mysterious ingredients, then you’re looking at about 5-6.5 dollars. And chances are, it really won’t be all that good…stale and tasteless at worst, mediocre at best.
A 400g can of organic chickpeas on the other hand, costs about $1-1.5, and much cheaper if you aren’t buying organic; around 70-80 cents. Of course, you can always go the extra mile and cook your own chickpeas from dried (best case scenario), but honestly I am not that good a planner; the need for hummus usually strikes me instantaneously, so I always keep a few cans of chickpeas around.
That, and a handful of other basic ingredients you probably already have lying around in your pantry is ALL you need to whizz up your own immensely superior hummus in under 5 minutes in a food processor, and it yields at least DOUBLE the amount you get in these tiny store-bought tubs. Another great plus is that you can customize it to fit your taste so easily; make it more or less lemony/garlicky/salty…add spices or herbs…you’re the boss of this hummus.
*EDIT: Since writing this post, I’ve discovered that cooking your own chickpeas is SO worth it! So I wrote another recipe for next-level hummus with the smoothest, most fluffy and ethereal texture you can possibly imagine! It is slightly more involved, but if you have time to plan ahead, please do give this hummus recipe a try; it’s a total game changer and will shake your hummus world!
The result is this wonderfully creamy, luxurious, tasty & smooth spread that you KNOW was made with the absolute freshest and BEST quality ingredients, and that you would be happy to eat by the spoonful. Once you do, I can guarantee that you will NEVER go back to store-bought hummus again! Neva eva. SO worth it.
Also, I discovered a very silly little trick that makes my hummus achieve that perfect smooth and fluffy texture (by accident, as most great discoveries tend to occur). You won’t believe that this is even a tip, but adding a small amount of cold water to the hummus while the mixture is blending is what takes the texture from good to GREAT. It lightens it all up and makes it just like a cloud! This is mainly due to how tahini reacts with water.
Slather it on sandwiches, scoop it up with pita bread, dip veggies (carrots are my favourite!) into it…and enjoy that sense of accomplishment that always ensues when you make something from scratch.
- • 400g canned chickpeas, rinsed & drained
- • 1-2 cloves garlic, crushed
- • 1½ tbsp. tahini paste
- • juice of half a large lemon, about 1 tbsp. (or to taste)
- • ½ tsp. ground cumin
- • 3-4 tbsp. cold water
- • 60ml olive oil, about ¼ cup
- • Salt & pepper to taste
- Place the chickpeas, garlic, tahini, lemon juice & cumin in a food processor. Blend until combined. (if you are unsure of the quantities of lemon/garlic you should use, start out with less & then you can always add more later when you taste it)
- With the machine running on low, drizzle in the water through the tube. Turn it up to high and continue blending until extremely light and fluffy and smooth (stop the machine and scrape down the sides of the bowl as needed). Add a little extra water if needed, just add about a tablespoon at a time.
- Have a taste, adjust the lemon juice if needed and season to taste. Add half the olive oil then pulse one last time to combine. Serve drizzled with the rest of the olive oil. Store leftovers in an airtight container in the fridge for up to 5 days.