I have hummus recipe ish. (That's short for 'issue,' btw.) I can't find one I like. The hummus recipe in “How it All Vegan” is like a lot of the ones I have problems with: too complicated. Too many things in there. I think there's one in my “Vegetarian for Everyone” book that's pretty basic, but something about it bugs me, although I can't remember what. I haven't made in a while, though, ostensibly for that reason.
Or I'm just lazy. I hate opening a cook book for something I should just be able to throw together to taste. Something where all the ingredients end up in a food processor.
The problem then becomes my inability to repeat past combos. My hummus comes out different every time. This is fine, but it would be nice, once and a while, to have expectations and then to meet them.
So this time I measured. And I didn't accidentally put too much salt.
Plain Jane Hummus
½ c. tahini
½ cup olive oil (plus some for drizzle)
¼ c. fresh lemon juice
4+ cloves roasted garlic
1 15 oz. can chickpeas
approx. ¼ c. chickpea juice or water
salt to taste
In a food processor or blender, combine tahini, olive oil, lemon juice garlic and some salt (about ¼ tsp?) until smooth.
Add chickpeas and liquid some at a time until all chickpeas are incorporated and hummus is the consistency you desire.
Scoop into dish, drizzle with olive oil, sprinkle with paprika and serve.
This is a pretty mild hummus. Like a base hummus. Feel free to up the lemon juice or garlic, or to add a little cumin (½ – 1 tsp?) to taste. I prefer roasted garlic to regular because I cannot control fresh garlic. The flavor deepens as it sits, and every time I use the fresh stuff the hummus comes out two steps away from purely medicinal. I mean, I like garlic, but come on. Roasting the garlic mellows it out a little, but if you don't keep it around - I generally try to roast a couple bulbs every so often and just keep them in a tupperware in the fridge – fresh will do. Just start fewer and taste as you go.