Cheap, fast, and tasty: Homemade hummus

Once upon a time, I was a third grader who only ate grilled cheese (okay, I probably ate some cookies, too). But broccoli? Sick. Bananas? Gag! Hummus? NO WAY, what the heck is that? It wasn’t until the tail end of high school that I started trying new, healthy foods—and it turned out I really loved all of the above. Especially hummus.

At first, I thought you could only get the stuff from a plastic tub in the grocery store. In a pinch, this is still a welcome option, but once I learned that hummus was super easy to make mysekf, I started doing it all the time. And the results spoke for themselves (and still do!): When I lived at home, my sister would devour the entire batch (with a side of baby carrots) upon arriving back from work late at night, famished. Now, if my husband knows there’s a batch of fresh hummus in the fridge, it’s sure not to last very long. He’ll pile it on top of a piece of toast with some avocado and happily munch (while I silently mutter that he’s not going to have any room left for the dinner I’m preparing).

The bottom line: Fresh hummus doesn’t hold a candle to the prepackaged stuff, and with cooked or canned chickpeas, you can whip up the versatile spread in about 3 minutes.  Here’s my version.

My favorite hummus

4 cups cooked chickpeas, or 2 16-ounce cans, drained and rinsed
1 large clove garlic
4 tablespoons tahini
2 tablespoons olive oil
Juice of 1 large lemon
2 tablespoons water
Big pinch of salt

Add all ingredients to a food processor or blender and mix until smooth and creamy. Hummus will keep covered, in the refrigerator, for 4 days (if you don’t eat it all before that).

Serves many, depending on how you eat it.

-Marygrace, KIWI staff writer

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