Hummus (with variations)

Hummus has seen an enormous increase in popularity over the past 10 years. This popularity has given rise to inventive new flavor combinations but, in its purest form, hummus is a combination of Chickpeas/Garbanzo beans, Tahini (ground Sesame Seed paste), Lemon Juice, Garlic, and Olive Oil. Our Get Cheffy Hummus recipe below provides step by step instructions to creating this simple variation, along with a Roasted Red Pepper, and Caramelized Onion Hummus. The quantities below produce enough hummus to make all three variations; divide the quantities listed below in half if you want to make a smaller batch, or just one variation at a time.

FOR THE HUMMUS:

• 2 (15 oz) cans Garbanzo Beans/Chickpeas drained, with their canning liquid reserved
• 4 Cloves Garlic, minced
• 1/2 Cup Lemon Juice (about 1-2 small lemons)
• 1/2 Cup Tahini
• 1/4 Cup Olive Oil
• Salt
• Fresh Ground Black Pepper
• 1/2 Cup Caramelized Onions (optional)
• 1 Roasted Red Bell Pepper, skin and seeds removed (optional)

GET CHEFFY TIP!– Dips, like this hummus, are a fun change of pace from the usual formulaic meal of protein+starch+vegetable. Your friends and family will be delighted with the informal way of eating at a party, barbecue, or impromptu Friday night get together. Pair the hummus above with the Get Cheffy Tzatziki or the Get Cheffy Beer Cheese dip, tear up a baguette, open a bag of tortilla chips, and you’re set… (with no need to iron your napkins).

1. Begin by juicing your lemons, and adding their liquid to the bowl of your food processor fitted with a steel blade. Mince your garlic, and add it to your lemon juice to allow it to sit for 10 minutes. Acids, like lemon/lime juice and vinegars, temper the bite and intensity of raw onions and garlic. After 10 minutes, drain your Garbanzo beans, reserving their canning liquid, and add the beans to the food processor (reserve 1-2 tablespoons of whole beans to add as a garnish to the finished hummus). Add your Tahini, Olive Oil, and at least one teaspoon of table salt and one teaspoon of fresh ground black pepper, and begin to process your mixture. After 10-15 seconds, stop your food processor, and scrape down the sides with a spatula. Process for another 10-15 seconds and have a taste. Adjust for salt, at this stage as well as other flavorings; add more lemon juice, tahini, olive oil, more garlic, etc. until you have something you’re pleased with. If your mixture is too thick, you may need to add a few tablespoons of the canning liquid to thin out the hummus. Continue to process, taste, and adjust the mixture until you have something you’re pleased with.
2. To make the plain, caramelized onions, and roasted red pepper variations, remove 2/3 of your mixture from the food processor, and set aside. Add a 1/2 cup of caramelized onions (because you saved some in your freezer when you made the Get Cheffy French Onion Soup), and add to your processor. Process for 10-15 seconds, or until smooth. To make the roasted red pepper version, roast a red bell pepper in your oven at 500 degrees for 10-15 minutes until black blisters appear on its skin; you can roast over an open gas grill flame as well. Place your pepper into a paper bag, and allow to steam for 15 minutes. The charred, and blackened skin will remove easily with paper towels after allowed to steam in a paper bag. Add half of the plain mixture you reserved back into the food processor and add your roasted red pepper. Process for 10-15 seconds, until smooth.

GET CHEFFY TIP!– While hummus can be dull and unexciting, you can dress it up for company with an array of toppings. Toasted pine nuts, toasted sesame seeds, kalamata olives, feta cheese, paprika, finely minced red onion/shallots, fried garbanzo beans, and drizzles of extra oil all help to dress up this familiar dip. Additionally, the sky’s the limit for flavor profiles that pair well with hummus. Not interested in caramelized onions and roasted red peppers?…toss in sun dried tomatoes, jalapeños, scallions, cilantro, parsley, or anything else that sounds good.