An Ode to Hummus

I have a deep, deep love for hummus. It is like air to me – necessary for life! Seriously, let’s take a minute here to think about it. What doesn’t hummus go with?

I’ll wait while you think.

(Don’t try to tell me any sweet/ dessert items, because dessert hummus does exist!)

Some of my favorite uses for hummus? Well, there is the obvious choice, like dips for vegetables and pita chips. Then there is the option for using it as a spread on sandwiches. I also love using hummus as a mayo (and dairy-free!) substitute for things like tuna salad. Or, if you’re looking for a creamy dressing, add some hummus to your vinaigrette! Of course I can’t forget one of my latest favorites: humsa! Humsa is simply hummus + salsa (equal parts for me, whatever portions your personally desire for you!). Can it get any better than two of the best dips coming together to make one, glorious humsa?!

Well, my affinity for hummus should be quite apparent to you by now. Needless to say with an addiction obsession love like mine, it was quite necessary to make my own hummus instead of constantly buying overpriced deli hummus, mouthwatering though it may be. However, up until now I’ve never gotten my own homemade hummus recipe quite right, with particular issues arising with the consistency. I like smooth and creamy hummus, but it seems to me that’s usually obtained through use of at least a quarter cup of oil. Now don’t get me wrong, I’m not against fat at all, but I do like hummus and I’d feel better about eating it as regularly as I do if I didn’t pour a ton of oil into it. So I finally figured out a way to prepare like I do many other things I make: more flavor, less fat.

Homemade Hummus

• 1 can of chickpeas, drained and rinsed (salt-free preferred!)
• 1/4 cup water
• 1 Tablespoon tahini
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon lemon juice
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• salt to taste

The directions are rather ridiculous, as they shouldn’t even be called "directions"! Just throw it all in your food processor (or Vita-Mix in my case) and puree away!

The water the key. The great thing about it is that you can use less or more water depending on the consistency you desire. And no, the hummus doesn’t separate or get strange once you let leftovers sit. Additionally, you can use whatever seasonings you desire!

Also, for those of you who don’t know, tahini is a paste of ground sesame seeds. You can find tahini in many stores (I have found it in the past in the ethnic aisle of my grocery store) but this time I used a sample of raw tahini that Artisana sent me. Verdict? Loved it!

Now, I need to end this post with some serious discussion. After much twitter debate, I need to call in the grammar-loving troops. Drum roll please, for the big question…..

What is the plural form of hummus?

General consensus is that hummus is both singular and plural (like moose) although we did have some amusing contenders, like hummusseses, hummuses, hummi, humi, etc.