Simple Measure

Okay — so I like hummus.

When Erin called me and asked if I could make my hummus for her Christmas party, I thought: that’s all? It’s so easy. It’s nice to be called upon to make a party favorite, and after a bit of tweaking, I think that this might just be the perfect recipe. I know it’s not hard to make, but the proportions need to be accurate. I tend to go for intense, lemony hummus, but Erin liked this more mellow blend that allowed the flavors to shine through. It still has plenty of zing, but it doesn’t assault the tastebuds.

I had hummus for the first time when I was twenty and living in England. When I left for Canterbury Erin had been doing all the cooking for us, so it was with some trepidation that she sent me off to fend for myself. Remember those cheese and onion sandwiches, E? Well, when I got to England my diet consisted of baked potatoes, broccoli, tomato soup, cheese sandwiches, and some some cornflakes thrown in for breakfast. It was in search for something different that I found myself in a cute little old health food store off of High Street. And that’s where I bought my first tub of hummus. Tangy, creamy, and delicious, I had found my favorite food of all time. I must have eaten my weight in hummus every week — and my roomates definitely teased me for it. But who cares for public opinion when one is in love?

When I got back to the States, I eagerly sought out the store brands of the stuff. Much to my dismay they were mere shadows of the English kind. Either mysteriously chunky and bland, or completely blended out of recognition, they were more like dip than actual hummus. After tasting so many boring versions, I gave up on ever having the good stuff again. It took years (and aquiring a food processor) for me to realize that I no longer had to miss out.

I like to make double batches of hummus so that nobody goes hungry — and so I can have leftovers. I serve it with the requisite carrots, celery, and pita. Please note that though this recipe makes great hummus, it is eminently adaptable. Try less garlic if the idea of raw garlic makes you cringe. This is a slightly(!) lowfat version, but for more authenticity serve it with a healthy drizzle of extra virgin olive oil.

Meg’s Favorite Hummus

1 15 oz can of chickpeas, drained and rinsed, with liquid reserved

1 clove minced garlic

1 1/2 Tbs fresh lemon juice

1 Tbs tahini

2 Tbs olive oil

1 Tbs cumin

1 Tsp paprika

1 Tbs reserved chickpea liquid

Add all ingredients to bowl of food processor and blend until creamy. Add more olive oil, lemon juice, or reserved chickpea water to achieve the desired consistancy.

One last note: using dried chickpeas instead of the canned variety makes wonderful, nutty hummus with a great flavor. But if you’re dashing into the kitchen to make a party appetizer in twenty minutes, you won’t want to boil chickpeas for two hours. I like to use Goya brand chickpeas because they have better flavor and texture than the organic kinds. This recipe is for a single batch, which will definitely be enough for one party — even one with hummus lovers. But I recommend doubling to end up with extra!