Homemade Hummus

For some reason, homemade hummus has always sounded daunting to me. But whenever I really thought about it, I knew it was probably the easiest thing to just blend everything together in the food processor. My thinking was right, but it does take a lot of time to end up with a batch of hummus (if you used dried chickpeas). I think it’s strictly the convenience of buying a tub of hummus at the store that kept me doing that. Now that I’ve finally made it at home, I think I’ve been converted.

Purists say that you can only used dried and cooked chickpeas to make authentic hummus. Again, for convenience sake, a lot of bloggers say that canned chickpeas work just fine and don’t really make a difference in the outcome. I used dried and cooked chickpeas for this hummus because J bought a ton on sale at the grocery store, but you do you! Whatever works best.

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Ingredients

  • 1 can chickpeas (15 oz), drained and rinsed or 2 cups cooked chickpeas
  • 1/4 cup tahini
  • 1/4 cup water (and more as needed)
  • 1 large garlic clove or 1 teaspoon garlic powder
  • juice of 1 or 2 lemons, to taste
  • 1/2 teaspoon salt, or to taste
  • Olive oil, for drizzling
  • Smoked paprika, for garnish

Instructions

  1. Place all ingredients in food processor and blend until desired consistency. Taste as you go and add more garlic, lemon juice, salt, water, tahini, based on your desired tastes and consistency.
  2. Serve with a drizzle of olive oil, paprika, and herbs. Serve with pita, veggies, or what have you.
  3. Store in airtight container in refrigerator for up to a week.

     

    You can easily make this hummus into whatever you want. If you’d like to add roasted garlic, do it! Or add some roasted red peppers. Or substitute some chickpeas for other beans. Honestly, you can experiment with whatever flavors you want.

Roasted Eggplant and Tomato Salad

This is one of the most tasty “salads” I’ve ever made. I really like the flavor combinations and the roasted eggplant gets nice and caramelized. It’s a perfect summer meal, especially if you get fresh tomatoes from the farmers market!

Ingredients

  • 2 large eggplants, about 2 pounds
  • Kosher salt
  • 1/3 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 4 large garlic cloves, roughly chopped
  • Juice of 1 lemon, about 2 tablespoons
  • 1 tablespoon soy sauce
  • 1 cup flat parsley leaves, roughly chopped
  • Handful of cherry tomatoes, halved
  • 2 ounces feta cheese, crumbled and divided
  • 1/4 cup finely chopped scallions
  • Brown rice, for serving

Instructions

  1. Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
  2. Whisk together the olive oil, vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn’t burning). Remove from the oven and cool slightly.
  3. Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, tomatoes, and most of the cheese, reserving a little.
  4. Spread the finished salad in a serving bowl and sprinkle the reserved cheese crumbles and scallions on top.
  5. Serve alongside brown rice, if desired.

Adapted from The Kitchn.