Once upon a time, in a land far, far away I strolled fairgrounds filled with tents and young people, all of us stoned, waiting for music. It was here I first encountered hummus, usually mixed from a powder and sold for a dollar; to charge any more than that would be considered extortion. We all have to eat, brother. It was either this simple chickpea puree or a grilled cheese sandwich, or you went away hungry, listening for the telltale hiss, staring at the sky, waiting to grow up. Hummus has the nostalgia factor for me, but it also tastes of human history. We’ve been consuming the humble garbanzo bean since the agricultural revolution 10,000 years ago. The word hummus is transliteration from Arabic, meaning chickpea. I searched around the internet for a recipe, and everyone has one. I consulted such esteemed ladies as The Pioneer Woman, The Barefoot Contessa, and everyone in between. It’s very improvisational, but some measuring is necessary. How much do I love my new food processor? Thiiiiiiiiiiis much.
Ingredients
- 2 cans/3 cups chickpeas
- 1/2 cup tahini (sesame paste)
- juice of 2 lemons
- 2 cloves of garlic
- 1 tsp cumin
- salt
- olive oil
- warm water
Method
Drain and rinse chickpeas. I used one can Progresso and one can Pastene, because I am an integrationist and equal chickpea employer. Mix up the tahini, which separates and is a little slimy, but earthy and good – trust me. Add everything but water and oil to the processor and slowly blend in the liquids as you whirl. Taste. Fix. Enjoy. We’ve all had hummus in the past, presumably, and you don’t need me to tell you that you can add about anything to this mixture including herbs, hot sauce, roasted garlic or peppers. You got this. Now go. Peace.
About the Author: Jillian Bedell
Jillian grew up in Connecticut, went to university in Boston, college in New Haven, did some post-grad soul searching in New York, exiled herself to Mexico, married her longtime sweetheart, and lived in a house on the ocean. She suspected Maine might be the perfect place to raise a family, so she came back home to New England two years ago. Now a mom to Violet Maeve and living in Rockland, where she hopes to settle for a good, long while, Jillian reads, writes, walks, and practices Nia, when not watching Malcolm photograph sandwiches.
fromawaymaine
fromawaymaine
We're Jillian and Malcolm. We cook comfort food from around the world, designed to make you feel right at home, wherever you are. Join us as we explore Maine's vibrant food culture and cook New England's classic dishes, as well as our favorite recipes From Away. 
{ 8 comments… read them below or add one }
This is our go-to foodstuff during the week–there was a several-month period where we were having this on Tuesdays as our meatless day in the week.
Lovely photo!
Hummus from the deli case? Like chips of driftwood that have soaked in bathwater long enough to become a paste. Jillian’s homemade hummus? Delicious!
I second the ‘lovely photo’ comment.
I really like that delicious idea!
Looks GREAT!! How much oil and water do you use?
Jenny, I think I used 1/4 cup of water and a little less oil… I must remember to measure everything! (thanks for reading).
it’s so easy to make your own that I never used canned.
Just made this…. tastes great! I know homemade has to be better for you, but I wonder if its less expensive too?
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