Over the past couple of months I’ve started taking baby steps in the kitchen, attempting recipes with few ingredients and easy steps. One of my favorite things to make is hummus! Seriously, there is nothing simpler than dumping a bunch of ingredients into a blender. The first time I prepared hummus, the only challenging part was finding the best recipe to follow.
My sister had once told me about a healthy hummus recipe she liked that used yogurt in place of the tahini, as tahini is particularly fattening. Since she hadn’t sent me the recipe by the time I was ready to make my hummus, I turned to the granddaddy of all cookbooks, How to Cook Everything by Mark Bittman. Now, I know that Mark Bittman is considered a god to some people, and I wonder if those people would curse me for adulterating one of his recipes. But that’s exactly what I did; I replaced the tahini with plain yogurt.
Here’s the recipe I followed, which is based on the hummus recipe in How to Cook Everything:
2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
1/2 cups plain nonfat yogurt
1/4 cup extra virgin olive oil, plus oil for garnish
2 cloves garlic, peeled, or to taste
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Chopped parsley leaves for garnish (which I didn’t use)
Put the chickpeas, yogurt, oil, garlic, and lemon juice in a food processor (or a blender for even smoother hummus), sprinkle with salt and pepper, and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth puree.
Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.
Do you have a favorite hummus recipe? How about another type of bean dip? I’m on the hunt for more uncomplicated recipes!