April 9, 2014

H Is for Hummus

I grew up in a household where entertaining drop-in guests and family was coded into our DNA. My Scottish/Irish aunts and uncles lived nearby, and they were always popping over. Dad was Italian-American AND a ham radio operator. The combo, along with the fact that we lived two miles from Disneyland, meant that people from all over the world showed up — sometimes for only a few hours, other times for several days.

What I took from all this? It is necessary to have a well-stocked pantry. This means a variety of foods that will not "go off" and can be combined quickly for tasty snacks and meals. At our house, there is always pasta, rice, and canned tomatoes, plus herbs, spices, and condiments, as these can be combined with other ingredients to make a variety of dishes and which can accommodate numbers from two to twenty. In addition, we almost always have some form of salami or other cured meat, eggs, and cheeses. It's easy to send someone out on a fruit/vegetable run if you have the basics at hand.

Below is one of our new pantry snack finds. It requires canned garbanzos, olive oil, and other at-hand items and is quick to throw together. Which is good, because in many countries, you can't just nip to the store or deli for a carton of hummus. This version also omits the tahini as it is often difficult to find and spendy when you do. Go for it — it's yummy, vegan, gluten free, and high in protein!

Thanks to Lindsay at Pinch of Yum for this version.

By Lindsay at Pinch of Yum
Serves: 10–12

  • 2 cans chickpeas
  • 1–3 cloves garlic
  • 2–3 tablespoons olive oil
  • 1 tsp. lemon juice
  • up to ½ cup water
  • ½ teaspoon salt

  1. Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas. (Very important! Otherwise, the final product will not be smooth.)
  2. Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, lemon juice, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender. Once the mixture is going, you can stream in a little bit more olive oil to help achieve a super creamy texture.
  3. Garnish with cilantro, parsley, chives, paprika — whatever.
  4. Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!


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  1. Hello

    Visiting from A to Z, this seems like an easy receipe... I love hummus and have tried making it once but it was a bit of a disaster! Trying it without the tahini might be the way to go!

    Curling Stones for Lego People

    1. Hi Mars -- Good luck! Just remember to take the time to remove the peel from the garbanzo beans.

  2. Thanks for the quick hummus recipe. I have a jar of tahini in my fridge, but it's good to know I can make yummy hummus without it, because when it's gone, I don't know if I'll be able to buy another jar here.

    1. Caro -- I thought it was a good idea too. Tahini is not available everywhere, but a taste for hummus is ubiquitous.