With the exception of a few short days between the flu and flu related viruses I have now been sick off and on but mostly on since the 28th of December. (On the news when they run through the list of people who are susceptible to flu, especially if they forget to get a flu shot, I’m right up there.
As a result I have become the master of sick food. It has not been a month where I have been overwhelmingly starving. And the foods I have been eating have been pretty basic. A lot of chicken soups, in particular. (I have to tell you having an Instant Pot to make bone broth, soups, and stews has been a god send.)
I am not a big giant sandwich eater for lunch most days so things like yogurt and hummus have also been up there on the list of things which have tasted good to me.
I love hummus tahini. My mother has been making it since we were little. When we were little it was a sure sign of company coming over because it was one of her “go to” hors d’oeuvres kind of things.
I have never really used a recipe to make my hummus. I just watched what my mother did for years and then I have created my own recipes as an adult.
I made it again today and I think it’s extra delicious this time, so I decided to commit the recipe to paper, or blog. (And yes I still have that draft of that unfinished cookbook on my computer desk top and this recipe will be added to it.)
Hummus Tahini Ingredients:
1 extra large can of Goya chickpeas – 1 lb. 13 oz. DRAINED
1 large sweet onion rough chopped
4 large cloves garlic
1/4 cup pine nuts
1 large red bell pepper rough chopped
Juice of two large lemons
A couple of dashes of Cumin
1/2 teaspoon cayenne pepper.
Approximately 1/3 cup Tahini paste (you can add more or you can add less – truthfully it’s a matter of personal taste)
1/3 cup olive oil
Salt and pepper to taste.
Olive oil and sweet paprika to dress the hummus before refrigerating.
A food processor or a blender that works like one. (I have a Breville blender it seems to do everything except take out the trash.)
Now to put it together…
I put into the blender the red pepper, onion, garlic, cumin, cayenne. I then add a couple of dashes of salt and pepper to taste and blend well.
Then I add the pine nuts and blend well.
Then I add the chickpeas, and blend well again.
Then I add the tahini paste in three parts because it’s a pain to work with and blend some more.
I taste it and adjust the salt and pepper as necessary, and also may add a little more lemon juice or a couple dashes of balsamic vinegar if I don’t think the acid balance is right. The thing about hummus is there is a balance to the acids you add, and when people omit the acid it doesn’t taste as good.
I will also tell you that I know some people who blend the tahini paste and lemon juice first to break down the tahini and make it more pliable. I do that sometimes too, but also breaking the adding of adding tahini in three bits also makes it manageable.
When my hummus tahini is velvety smooth, I put it in its own container and I dress the top of it with a few swirls of olive oil and sweet paprika. I then refrigerate until cold.
Hummus is fabulous with pita bread of course, but also goes well with carrots and other vegetables. it also makes a great base to a vegetarian type sandwich if you are so inclined.
Truthfully hummus is one of my favorite things especially for lunch. And not just when I’m not feeling well. I will buy prepackaged hummus tahini but I still think nothing is better than making it yourself and it’s so simple and takes very little time.