Sunday, April 19, 2020

Classic hummus

The cooks at Oakland Feather River Camp frequently prepare classic hummus throughout the summer season. Hummus frequents the weekly baked potato bar. It's served as a vegan option on the chef's salad lunch. Plus it makes a tasty snack item. Since, hummus is a self-served, campers can use as they like. It's extremely popular on the salad bar.

Hummus is one of my favorite sandwich spreads. Spread inside a pita pocket, hummus compliments my favorite sandwich materials. A big green lettuce leaf, several thin cucumber slices and smoked turkey make the perfect sandwich. And spicing it up with my favorite chili sauce adds a nice bite. Now that I have a new batch at home, I'll enjoy it on sandwiches this week

Hummus is easy to prepare. I find a food processor is the best tool for making a smooth and creamy hummus. I like to first puree the drained and rinsed chickpeas in the food processor for several minutes. It's difficult to give precise times here as all machines run at different speeds. Next the olive oil, tahini, lemon juice, garlic and salt go into the bowl. Continue pulsing until until blended.

Make sure to taste and adjust for flavor. This is where your personal tastes come into play. Use the recipe as a beginning point. It gives you basic ingredients and the process. From that point, add or take away ingredients to make it your own. Do you enjoy lemon (as I do)? Add an additional teaspoon or two. It may need a extra pinch salt to suit your personal taste.

It's that easy. Pour into a storage container and keep in the fridge. Remove for sandwiches or snack time. As our campers find, hummus can be used to compliment salads, sandwiches, baked potatoes, burritos or on anything your heart desires.

Enjoy ...

Classic hummus with toasted ciabatta.


Locate tahini in the specialty section of your favorite grocer.

1 (15-ounce) can chickpeas (garbanzo beans)
½ cup tahini
¼ cup lemon juice
1 garlic cloves, crushed in salt
1 tablespoon extra virgin olive oil (plus extra for garnish)
½ teaspoon kosher salt

Drain chickpeas and thoroughly rinse, discarding liquid. In a food processor, blend chickpeas with 2 teaspoons cold water until they become a smooth paste. Add tahini, lemon juice, garlic, olive oil and salt. Process until smooth and creamy. Adjust seasoning and viscosity with water, if necessary. Pour into a bowl. Swirl to form a well. Garnish with a splash of extra virgin olive oil, paprika and parsley. Serve with toasted ciabatta or pita chips.