For years I made my hummus (or hummous) the classic way. I really liked it, but I didn’t really start to love it until I seriously tweaked the authentic recipe. I’m a firm believer in tweaking recipes; you have to make a recipe your own. Unless they’re cookies or cakes, then I wouldn’t mess with the quantities used. That’s what I like about having a food blog. It’s so much fun to give someone my recipe and see what they add, subtract or tweak to make it their own.
Warning in advance, though… this hummus is seriously addictive as is. If you’re a hummus purist, please turn your head while you still can! I’m about to make you miserable.
1 can chickpeas (14.5oz)
1 small red bell pepper
1/2 tsp ground cumin
1/2 small onion
1 large garlic clove
2 tbsp tahini
1/2 tsp salt
1/2 a lemon
drop of oil
Optional: sour cream
There are several reasons I like buying food at the farmers market: a little over 2 pounds juicy, fresh and tasty bell peppers for €1,00 ($1,40) is definitely one of them.
Picked one of the smaller peppers, cut off the head and bottom and cut it in half. I’ve roasted it in the oven but you can also roast it over your stove top, of course. If you don’t know how, I use my stove top for roasting peppers in my Curly Endive Mash.
Chop half an onion. This is turning out to be my signature ingredient, or so it seems. Same as using storyboards for food photography, I guess.
Drain your chickpeas. I’m not one for a homogenized hummus, so I’ll put 2/3 of the chickpeas in my immersion blender bowl, the remaining chickpeas go to a different bowl where I coarsely mash them with a fork. A little difference in texture makes hummus so much more interesting to eat.
Sautee the onions, over low heat, in a tiny drop of oil or butter until they’re soft and sweet. The hummus won’t taste like onion, but they’re going to add a lot of depth to the flavor.
In the mean time the peppers will be done, too. Place them in a bowl and cover the bowl with plastic wrap. Set the bowl aside for a few minutes.
Add the onions to the chickpeas.
Pour in a few drops of oil. Is this an artistic shot or what?
Add 1/2 a tsp salt, 1/2 a tsp ground cumin and a hint—or a smidgen in my case—cayenne. You can use black pepper in stead, if you like.
Lemon juice. I love lots of fresh lemon juice in my hummus. I use the juice of 1 lemon. but you can tone it down a little by using half a lemon.
The pepper will have cooled off by now. Peel the blackened skin (and don’t worry about a few black spots here and there; they’ll add flavor), finely chop it and stir half of the pepper in with the coarsely mashed chickpeas.
The other half goes into my blender bowl.
I’m adding a coarsely chopped garlic clove to the blender bowl as well.
Tip: try roasted garlic for a change, it’s gonna do amazing things to your hummus, I promise!
For me it’s no hummus without a little tahini. Oh boy. If you only knew all the trouble I had to go through to get my hands on this jar when my regular supermarket stopped selling them recently. I’ve added 2 tbsp.
The moment supreme! Turning it into a smooth puree.
Add the hummus puree to the coarsely mashed chickpeas & bell pepper.
This is completely optional, but you’ll be surprised to find what it does to the flavor. It also seems to make the hummus a little lighter and more fluffy. I’m adding a few tsp sour cream. Or better said; I’m using a few tsp Demi Crème Fraîche, which is lower in fat.
My favorite way of serving hummus:
I slice one of those prebaked French breads. Or two. Or six.
Place the slices on a baking sheet (I always use baking paper). Brush them with a garlic infused extra virgin olive oil—or rub a cut clove of garlic over the slices and brush oil on top—and pop them in the oven for several minutes.
Until they come out golden-brown, crispy and flavorful. Oh come on, you know you want to sink your teeth into one.
Finely chop some flat-leaf parsley and sprinkle it all over the hummus. You could also stir it in. And drizzle a little extra virgin olive oil on top to finish it off.
These are so addictive. kiddo & I just can’t stop eating them, really. You can serve them as appetizers, eat them as a snack or serve them at a party where, and I guarantee you, they’ll be gone in no time.
Kay’s Recipe Card
Click here for printable size.