No oil Hummus!

Hummus without Tahini?

No way!  I know my hummus!  I have been taught by the best hummus maker in Ann Arbor . . . and she uses tahini!  

When did I become so rigid in my thoughts and cooking that I absolutely need one ingredient to create a dip made out of chickpeas?  Had I lost my mind?  Sadly, I did.  I never really thought about hummus very much except for a dip for pita bread, naan or pita chips.  Maybe a veggie, but probably not.  When I eat hummus I’m going for the creamy, salty, with the crunch of the chip/bread.   

So much more!

Each day I become more and more enlightened in one way or another and a week or so ago–hummus was my light.  

I was in the car line (on the bored side) and started looking at Instagram photos and happened upon the @CZECH_HIPPIE.  Her photos are great and one caught my eye.  Can you guess?  Yup!  Her hummus.  We exchanged comments about her recipe and I decided to give it a try.  Of course in true Renee fashion–I did NOT follow her exact instructions but instead switched out what I had.  

Homemade vs. Store bought 

 Why make your own when the store bought hummus is so readily available?  

Well, for me, I like the convince and the variety.  I have 3 big hummus eaters and we all like a different variety, so buying three different kinds made sense–until I really thought about it!  Why not make up a big batch of plain hummus and we can add our own favorite things?  Bing, Bing!  So glad when that bell goes off in my head telling me that Captain Obvious just stopped by and left me a message!

These are the flavors we have made so far:

  • plain
  • lemon
  • roasted pepper
  • roasted pine nut 
  • caramelized onion and garlic (because by now you know how I LOVE my onions.)

The Recipe

In the photo below I have the ingredients that I used.  

  • 1/2 onion
  • cucumber
  • 2 slices of lemon
  • juice from one lemon
  • 1 can of garbanzo beans/chickpeas
  • garlic salt (because I ran out of garlic)

 I zoomed that up using my immersion blender but you could use a food processor.  

#veganRenee cooking tip

Don’t over Zoom!

I call the immersion blender my “zoomer”.  The key to getting the best consistency is to pay attention and not allow the hummus to get to the paste stage–once the chickpeas go to that stage . . . it is hard to get them back to being friendly.  Yes!  beans can be friendly or mean!  If your hummus doesn’t taste very good–you have made your beans mean.

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Be Blessed as you cook with compassion and L.O.V.E.!


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