But I just made my own hummus. <pats self on back> I'm probably a little prouder than I should be about that fact, since you could probably train a monkey to do it. It's surprisingly easy.
Goodness knows we have enough cans of chickpeas stocked up in the pantry. And if we can keep a few jars of tahini on hand, we'll never be without hummus. Now if only I knew how to bake pita bread...
Tahini is quite tasty in and of itself. It's pretty much just sesame seed butter, similar to peanut butter or almond butter but significantly runnier and maybe a hint more oily. It's super earthy and bitter by itself, but it's such a delicious bitterness—like a rich nutty blast of seedy goodness. Mixed with other yummy things, it's even better. Here, I'll share my recipe with you, which is really just an amalgam of the first half dozen hummus recipes I found online, modified based on which ingredients we actually had on hand around the house:
-1 part mashed garbanzo beans
-1 part Trader Joe's Organic Tahini
-1/8 part olive oil
-as much raw garlic as you can stand (that stuff is good for you) chopped as finely as you can chop it
-lemon juice to taste
-cayenne pepper to taste
-pink Himalayan salt to taste
I mashed the chickpeas with a fork and then just mixed everything together in the same manner, although you could do either or both in a blender if you wanted a very smooth hummus. I wanted it chunky style, and that's what I got.
The wifey and I consumed it with pita chips, and we both agreed it was a success. My version was not only chunkier than any store-bought hummus I've ever sampled, but it was also a little drier and a lot more garlicky. For my next trick, I'm going to make salad dressing with tahini, orange juice, and dijon mustard...wish me luck.
$3.69 for the 10.6 oz jar. Product of Greece. Organic. Kosher. Would buy again. Four stars from Sonia. Four and a half from me.
Bottom line: 8.5 out of 10.