When it comes to either/or questions I try to remember first to question the question. Why should I choose one or the other? Form or function? Yes please. Republican or Democrat? No thank you. Healthy or tasty? Of course.
Hummus is the proof you don’t have to choose. Tasty enough to make an afternoon break with vegetables something to look forward to and packed with protein and fiber, hummus fills both sides of the equation with flair. Flexible enough to dress up with any number of spices or flavors, it’s also incredibly cheap to make and freezes so well that the slight inconvenience of planning ahead to soak the beans is more than made up in the ease of making and storing a large batch. Though if you are in a hurry, hummus made with canned beans still out-performs the store-bought stuff any day.
Hummus to me is bound up with a memory of making batch after batch in a sunny kitchen with only a mini food processor while my roommates and friends sat around the table eating it with lime chips and laughing. At the time I improvised my hummus recipe but for some reason was intimidated to use anything other than canned beans. Since then I have been converted to using dried beans and experimented with different techniques and flavors, throwing in dill or paprika, using freshly toasted and ground cumin, sometimes roasting my garlic. I even tried peeling the chickpeas (Yes, peeling the chickpeas gave me a lovely creamy hummus. No, it was absolutely not worth the hassle). There is always homemade hummus in the freezer.
When my friends ask for my hummus recipe I want to tell them to just look at the ingredients list and pull out their food processor – it’s that easy to figure out. But if you would like to have more specific guidance, check out these two recipes. You can’t go wrong.