by Tammy Taylor
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Our youngest daughter stopped by the ranch for a visit recently. MAN I love the fact that she still wants to hang out with us and makes time for us in her busy life! Anyway, she arrived early on Sunday morning and we immediately set in to visiting and laughing like we always do. As we have done on the last several of her visits, we decided to putter in the kitchen on this day. During her last visit we whipped up our own invention of Spicy Jalapeno PopperRolls so it’s pretty typical for us to wing-it in the kitchen. She told me she recently made some – as she phrased it: “Stupid-Easy Hummus”, and it didn’t call for tahini. Now I love me some hummus but hate the price
gouged I mean… ‘paid’ in the store. So in the past I’ve attempted to make it but living out here in the boon-docks I have a hard time finding such fru-fru ingredients like tahini. She said she tweaked the ingredients list several times & felt she really had a winner so I told her we should whip up a batch and let me check it out. She was absolutely right, it really was stupid easy! Oh man, if you like hummus you are NOT gonna want to miss out on this y’all. Check it out!
Photo Credit: Ashley Ashley
We used a can of chickpeas (also known as garbanzo beans) but for future sessions I’ll probably cook dry beans for the recipe and just use 1 1/2 cups of them. Then she told me all we needed to add to the beans was garlic, coconut (or olive) oil, lemon juice & seasonings. SCORE! So we drained the garbanzo beans reserving the juice and rinsed the beans, minced a couple of cloves of garlic and measured out the coconut oil and lemon juice. Finally we measured out the cumin, paprika, chili powder, onion powder and some dehydrated jalapeno powder (since I didn’t have red pepper flakes) as well as salt & pepper.
Now here’s the stupid-easy part. Pay attention now and feel free to take notes if necessary so you can remember all the steps: We dumped the whole shebangie in my * Ninja Blender and pulsed until it was smooth. (oh the toil, oh the trouble!)
It was delicious! I think the dehydrated jalapeno gave it just the right tingle on the tongue without being too hot, and the cumin taste was delightful. We enjoyed that spicy hummus spread on celery sticks but she said it was also delicious as a healthy sandwich spread. Ummm, sounds amazing… We blew through quite a bit of that hummus right then, right there. Oh yeah it was a full-blown feeding frenzy complete with appropriate “ummmmm’s” and “aaaah’s” but believe it or not there was still some left over. Luckily my Ninja Blender has a snap top so I’m able store the leftovers in the fridge without dirtying up yet another dish. That’s right, we dirtied up every dish in the kitchen at least TWICE as we always do when we cook together! LOL. I’m not sure the leftovers will spend much time in that refrigerator though – it’s delicious!
My daughter warned that once the hummus went into the refrigerator it often gets a little too firm for her liking so she hinted that I should save about 3 tablespoons of that reserved drained bean juice to stir into the hummus if that happens. Of course you can just add water but I like the idea of having more flavorful juice to thin the hummus with so I took her advice.
So if you are throwing a party anytime soon and looking for an easy yet inexpensive snack item you might want to have these super-simple ingredients handy to make your very own Stupid-Easy Hummus. Or heck just mix some up for yourself, you deserve a little pampering too! Of course I’ll share the recipe, I’m just good that way… 😉
Stupid-Easy Homemade Hummus
- 1 15-oz can chickpeas, drained & rinsed (or 1.5 cups cooked dry beans)
- 1-2 cloves garlic, minced
- 1/4 cup olive oil or coconut oil
- 3 Tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon onion flakes or powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (I used dehydrated jalapeno powder)
- 3 Tablespoons garbanzo bean juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Dump all ingredients into Ninja & puree until smooth & creamy, add more juice as necessary to attain desired consistency.
Enjoy immediately or refrigerate for up to a week. Hummus will get firmer at refrigeration, so if serving cold you may want to put back an additional 2 – 3 Tablespoons of the reserved juice.
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