Homemade Hummus

I'm happy (most of the time) to say that I am making a concerted effort to eat more healthfully. My husband is a big fan of reading labels, and he often sacrifices flavor for nutrition. I am seeking a balance. I appreciate science; in fact, I love the science of how our bodies work, which is one reason why healthy eating and healthy living has become a fascination. But there is a point where I think flavor is too important to sacrifice. Thus it is my mission to find ways to infuse flavor into healthy foods-- while remaining on budget.

If you've stepped up to a salad bar or the deli counter and seen containers of beige mush coupled with price tags that make your head spin (or your eyes roll, in my case), you have encountered hummus. Hummus is a chickpea spread. For those of you more familiar with this terminology: hummus is a garbanzo bean spread. It is made by pureeing chickpeas/garbanzos with a little olive oil. Often you can find varieties that incorporate roasted red peppers, garlic, greens, or sun-dried tomatoes. Chickpeas/garbanzos are high in protein and fiber, two staples of the healthy diet. I am always looking for ways to incorporate more beans into my diet because they are kind of a miracle food. Hummus is a great way to add flavor to a sandwich, salad, or wrap, and it negates the need for often-high salt condiments.

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So I pledged to make delicious hummus. When my grandmother gifted me a food processor (small, perfect for two people, with a hand crank), I had no further excuses. After assembling the food processor, I pulled out my ingredients: a 32 ounce can of chickpeas/garbanzos, a few cloves of garlic, and a bottle of olive oil. I rinsed the beans to remove the salty preservative goop (I'm sure there's a technical name for this). I cut the garlic in half. I opened the lid of the olive oil. I dumped the beans and garlic into the processor, ground some black pepper on top, and closed the top. I began cranking to break down the beans a bit, then added olive oil little by little, cranking in between. Process until the consistency is appealing to you. For sandwiches and wraps, you might opt for a smoother consistency. This requires slightly more oil and a little more processing. In the photo above, as you can see, we ate our hummus with carrot and cucumber sticks, so I opted for something with a little more chunk.

The flavor is one that Ram loved, being a huge fan of hummus already. For me, the garlic and black pepper were saving graces. I enjoyed eating it, and I will continue to break myself into the world of hummus. But I could only eat so much before I tired of the chickpeas. Perhaps I should scratch that from the blog. I want you to try this. I genuinely do. If you already love hummus, I need you to try this. It's imperative. You will save a ton of money making this yourself. One 32 ounce can made enough hummus for the week, eaten as a dip, on pitas, and on salads.

Like so many things I make, this dish (more a spread, I suppose) can be altered to suit your tastes. In fact, not one hour ago I made a batch using some roasted red pepper jelly we received as a wedding gift and some crushed red pepper flakes. Ram is going to flip with joy. Here's hoping he doesn't flip with fork in hand, though, or we may be taking our hummus to the ER.