There is always hummus in my refrigerator, and it is never homemade.
In fact, it never occurred to me to make it from scratch, which probably has something to do with the fact chickpeas have never really appealed to me. As such, I've lumped hummus in the category of food I don't even consider making, along with:
- Thai food (too complicated)
- gnocci (too finicky)
- bread (too high maintenance)
- salsa (why compete with Frontera, a brand I love?) and
- pesto (I wouldn't even try to compete with the local Italian grandmother whose storefront I frequent)
But all of this changed a few weeks ago, when I ate pesto hummus that was so good, I was ready to try making it without a second thought. It was at the Four Seasons Resort Jackson Hole, placed next to warm pita bread on a room service table draped in Garnier Thiebaut linens. (Perhaps that lovely setting had something to do with it being so good.) Anyway, it was so delicious, I finished it with a spoon and promptly called room service to find out what on earth it was. We had ordered crudités with ranch dressing. What was this?
We came home, and for the first time in my life, I bought a can of chickpeas. Next, I pulled out a container of my Italian grandmother pesto to defrost. My son asked me, "Mom, can't you just mix pesto and hummus?" I told him I couldn't; one of the things that made the Four Season version so good was that it was a tiny bit chunky. It was not, as I realised with some disgust, industrially pureed like our store-bought hummus.
I consulted a few recipes, added ingredients to taste, and discovered that making hummus is cinch. It's better tasting than the store-bought, no doubt healthier since it's less processed, and about a quarter of the price.
After that, I generously added my basically home-made pesto, blended it, and could not believe the result: Served with warm pita triangles, it was almost as good as the Four Seasons.
So that's it. I'm taking hummus off the above list, and doing this:
Hummus (and Pesto Hummus)
- Drain and puree 540ml/19oz can of chickpeas (ideally in a food processor), then add
- 1T (tablespoon) lemon juice
- 1T olive oil
- 1 small clove of garlic, mashed
- 1/4 t (teaspoon) cumin
- 1/2 t salt
For Pesto Hummus, find the freshest, best variety, and add as much as you'd like. I used one-half cup.
Now, I just need to order a Garnier Thiebaut tablecloth.