Cracking the Code on Hummus

Folks, 

Like many of you I have struggled with homemade hummus. My results have been: too watery, too flat, too bitter, underseasoned, over blended, under blended and everything between. I am happy to announce that, after months of experimentation in the Utility Muffin Research Kitchen, I have cracked the code for a solid & reliable base hummus that requires minimal prep (about 5-10 minutes), and can be crafted with canned ingredients that are stable for months to years. Bonus: does not require the chickpeas to be peeled or boiled which is time consuming. 

The key is two-fold: 1) consistency with inputs, most notably the chickpeas and the tahini, which explain the bulk of the final product and 2) fresh citrus that brings it to life. For optimal results on this recipe use Goya brand canned chickpeas (15.5 oz cans – readily available at Costco; these have a nice al dente finish), and Whole Foods Market brand Organic Tahini (16 oz container). 

Combine the following in a food processor (not a blender):

• Juice of 1 whole lemon (again this has to be a fresh lemon – no bottled lemon juice nonsense)
• 1/2 cup water
• 1 teaspoon salt (I use a medium grain sea salt)
• Spices (I generally use a light dusting of garlic powder and cayenne, but ultimately optional)
• (optional) Flavored elements. I get very good results out of reconstituted chipotles & guajillos, most recently I tried out charred poblanos which came out amazing. Also worth trying: spice blends and curry powders, as well as nuts (pine + pistachio). The possibilities are endless really. 

If you have added solid flavorings like peppers, you now need to blend the above mixture until it is fully combined – skipping this step and adding in the peas at this point will mean you’ll have to overblend the chickpeas to properly incorporate the flavors. 

Now, add: 

• 2 15.5 oz cans chickpeas (Drained)
• 1/2 cup tahini

Blend until desired consistency (usually 1-2 minutes @ a medium speed). Serve immediately, – far superior than what can be purchased in the store. 

A batch of hummus I made recently using reconstituted dried chipotles: