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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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Jun 01, 2017

 

I love hummus.  I remember when it was first starting to gain popularity and wasn't just seen as a Mediterranean/Middle Eastern food staple.  I would try every brand to find my favorite, which changed over time as I was exposed to new brands.  I even tried making it a few times but I could never get the texture and consistency just right.  I had lots of good versions at restaurants and mine just never lived up to it.  All of the research I did said I needed to add tons of oil and I just couldn't get myself to pour in half a bottle of olive oil when I was making it at home.  First, because it was expensive and second, I could see no reason to add all of that fat (not that I'm opposed to healthy fats).  So mine always turned out too dry and not that rich creamy texture you think of with good hummus.  For the time being, I gave up making it and resorted to only eating it at restaurants or the store bought varieties.  After a while, I got frustrated with all the packaged varieties and their ingredients.  I didn't want it with canola oil and preservatives but it was hard to find so back into the kitchen I went. 

This time I decided I would try adding a mixture of oil, tahini and water to see if I could still get the rich mouth feel that the oil and tahini gives it but come to a creamy consistency with the added water and not spend my whole paycheck on olive oil.  After a few tries, I had a great recipe (in my so humble opinion) that I could actually be proud of.  I've been using this recipe for a couple years now and it is a fantastic template for any other other hummus your heart desires.  I have used this base recipe with caramelized onions and balsamic, cilantro and jalapeño and I've even switched out the chickpeas for white beans to make a delicious white bean hummus.  Really, the possibilities are endless.  I hope you will give it a try and please let me know in the comments below if you would like me to share my other hummus recipes with you!

Love and hummus for all,

Crystal

Hummus

INGREDIENTS

2 cups of chickpeas, cooked and drained*
1/3 cup tahini
3 tbsp lemon juice, freshly squeezed
2 tbsp olive oil
1/4 tsp salt, or more to taste
black pepper, freshly ground, to taste
water

INSTRUCTIONS

1. Put all of the ingredients (except the water) in a food processor.  Pulse until starting to combine.  Scrape down the sides.

2. Turn the food processor to on and start to drizzle in the water.  Scraping the sides occasionally.  Add until a nice creamy consistency is made.  It usually takes about 1/4 to 1/3 cups water. 

Notes: *To get the creamiest hummus I've been told you need to peel the chickpeas.  I'm sure it probably works but I can't get myself to take this step.  It's up to you if want to spend your day peeling beans but I think it is still good and creamy without this step!

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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.