all your hummus are belong to us

backstory:

I don’t really have anything to tell about this recipe, aside from googling ‘hummus recipes’ one fateful day and deciding to try my hand at making some. turns out, the starting elements are pretty simple: one can of garbanzo beans, three tablespoons of sesame tahini, some lemon, olive oil, salt and pepper — and what you can make with just that is a billion times better than what you get pre-made at the grocery store.

with that baseline, I’ve listed my adaptation below. it should be noted that a food processor is 100% necessary for this one, which I thankfully have access to these days due to a kitchen-savvy roommate.

ingredients:

– a few cloves of garlic (3)
– a few scallions (2-3)
– lemon (1)
– tahini (6 table spoons)
– sea salt and fresh pepper (to taste)
– garbanzo beans (drained, 2 cans)
– olive oil (to taste / desired consistency)
– pesto (1 tablespoon)

details:

start off by crushing and peeling the garlic cloves and tossing them in the food processor with the bottom section of two scallions, root bits and dark green parts removed, and the juice from one fresh-squeezed lemon. while that whirrs, open up your can of sesame tahini and give it a stir or twelve, as they tend to separate a bit when spending some time on the shelf. stop the processor and add six tablespoons — I literally mean six table spoon- or soup-type spoon-fulls, just slop in six of them or close to it — and a few heavy grinder cranks of sea salt and fresh pepper, and let that blend for a bit.

open and drain two cans of garbanzo beans, and add to the base with a decent pour of olive oil — if I had to measure, I’d say to start with a quarter cup? — and a dollop of whatever pesto you have on hand.

let that blend while you clean up, maybe two minutes or so, and try it. if it’s still chunky, let the processor run longer. if it’s dry, add some olive oil. flavor-wise, you might prefer a little more pesto, a little more salt, or a little more pepper — just be sure to start slow and re-blend well after each addition.

and… you’re done! this delicious hummus is now ready to serve. I’ll typically make a batch and keep it in the fridge for (up to) a week — it will stay good for that long, but you’ll probably wind up eating it before a week passes.

serve with pita chips, cucumber wedges, or our personal favorite, everything-flavor trader joe’s pretzel thins.

variations:

don’t be afraid to try different spices, peppers / chilis, more or less garlic, more or less pesto, sun-dried tomato bits and sun-dried tomato oil in place of / in addition to the pesto, chopped or sliced olives folded in by hand post-processing stage… the variations are pretty endless!