If the Great Loblaws Hummus Recall of 2015 has taught us one thing, it’s that hummus should never be bought in a store.
The Canadian supermarket chain recently confirmed all President’s Choice hummus varieties were at risk of being intoxicated by Staphylococcus bacteria, which is no way to enjoy one of life’s most delicious and versatile pleasures.
That said, we sincerely hope it didn’t require PC’s toxic hummus to realize that making it at home is by far superior to settling for pre-packaged dip. It’s cheaper, much easier to make than you probably think (less than 15 minutes for a classic version), and you don’t have to worry that it may contain tree nuts, milk, eggs, fish, soy, wheat and sulphites.
If you can make a smoothie, you can make hummus.
You can also experiment with dozens of creative variations, so there’s a recreational aspect. And, most importantly, it just tastes way better.
If you’re reading this, it’s not too late. Here are three great homemade hummus recipes to have you reap the best of Levantine living:
Classic Hummus, by The Pioneer Woman
3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
1/3 cup Plus 1 Tablespoon Tahini
3 cloves Garlic, Chopped, Or More To Taste
1/2 whole Lemon, Juiced
1/2 teaspoon Ground Cumin, Or More To Taste
Salt To Taste
Fresh Basil Or Italian Parsley
3 Tablespoons To 5 Tablespoons Cold Water
1 Tablespoon Olive Oil
1. Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.
2. Pulse until mixture becomes somewhat smooth and combined, but do not over mix.
3. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.
4. Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.
Beet Hummus, by Not Your Standard
2 large beets
1 can Chickpeas (15 oz)
Juice of 1 lemon
2 large garlic cloves (minced)
2 tablespoons tahini
1/2 teaspooon smoked paprika
1/4 – 1/2 teaspoon sriracha sauce (optional)
1/2 tsp olive oil
1/4 tsp salt
Pepper to taste
1/3 cup walnuts for garnish
1 tsp choppped dill for garnish
Cut beetroots into 1/2 inch cube and place in a double broiler and steam until tender (with lid on)
Preheat oven to 400 degrees and place chopped beets on a baking sheet with a bit of olive oil. Roast until tender.
While the beets cook:
In a food processor add chickpeas, lemon juice, minced garlic, tahini, paprika, sriracha, salt, olive oil and salt. Set aside. When the beets are cool enough to handle, add them to the food processor and purée all ingredients. You can also leave it a bit chunky, if you prefer the texture!
Serve in a bowl and with chopped walnuts and dill to garnish. It’s best paired with quality crackers and feta.
Butternut Squash and Roasted Garlic Hummus, by Yummy Beet
1 head garlic, cut half horizontally
2 cups cooked chickpeas
1 cup mashed, roasted butternut squash or pumpkin (from above)
½ head roasted garlic (from above)
2 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
2 tbsp tahini
2 tbsp water
1 tbsp pure maple syrup
1-1.5 tsp sea salt (use full amount if chickpeas are unsalted)
1 tsp ground cumin
½ tsp ground black pepper
¼ tsp ground cinnamon
1. Preheat oven to 350F. Line a large baking sheet with parchment paper. Place squash flesh-side down on parchment. Place garlic in a piece of foil and bunch up into a ball. Set on baking sheet beside squash. Roast for 1 hour, until squash is tender and garlic is fragrant. Cool until you can handle it comfortably.
Add all ingredients, including the roasted squash and garlic from above, to a food processor fitted with a metal blade. Purée until smooth, scraping down sides when necessary, for about 1 to 2 minutes. Transfer to a bowl and eat immediately, or transfer to a sealed container and refrigerate for up to 1 week.