"If you were on a deserted island and had to choose one food to live on for the rest of your life, what would it be?"
This amazing dip can easily become a meal for me. Hummus on a tortilla. Hummus on toast. Hummus with carrots. Do I sound obsessed?
Once upon a time, when I lived in a major metropolitan area on the coast, I discovered hummus. I decided I could never live anywhere without a steady supply. Geez, I sound like an addict. Nonetheless, many years later, I stand by that decision.
I buy great volumes of it at the store, but then I have occasional epiphanies and realize that's ridiculous because I own a food processor and hummus is incredibly easy to make. So I reach into the depths of my pantry, grab the gizmo and go to town.
Here's what I put in this batch:
This is a variation of the standard recipe. The core ingredients usually are garbanzo beans, oil, tahini, a bit of water, garlic, lemon and salt/pepper. However, you can customize it with whatever extras you are feeling that day.
- One can garbanzo beans/chickpeas
- 1/2 cup mashed white northern beans, optional
- 1-2 Tbsp olive oil
- Sea salt, to taste
- Black pepper, to taste
- 1/4 cup or so nutritional yeast — available in most grocery stores' health food sections, often in the bulk grain/spice section
- 1-2 Tbsp tahini
- 2 cloves garlic — I *hate* peeling and dicing garlic, so I use the roasted, minced kind that you can buy in a small jar
- Juice of half or whole lemon, depending on how much tang you like
- 1-2 tsp each of oregano, basil, parsley
- Dash of cayenne
- 2-3 tsp taco seasoning packet
- 1/2-1 cup water, as needed, to reach desired consistency
Add to your food processor. Mix and enjoy copious spoonfuls.