Hummus is Yummus.

Oh, hummus has been done, you say! EVERYONE knows how to make hummus! Well, not necessarily. I had to look it up the first time I made it. I've experimented a lot with different hummus recipes since then, but I've always come back to this standard. The great thing about this version is that it's a good base palette with which to expand your hummus...er...painting (awkward metaphors are my speciality). Add roasted red peppers, add pine nuts, add cilantro, whatever you wish. This version will sustain a lot. You can also tweak the standard ingredients. The Bald Guy really likes a hummus that's heavy on the tahini and not so much with the lemon, so I adjust accordingly.

It amazes me that hummus has been made for many centuries - and still is being made - without the benefit of food processors. If you feel passionately that hummus should be ground out the old-fashioned way, with a mortar and pestle, then I will admire your powerful arm muscles and smile ingratiatingly.

I've also seen people painstakingly pick the skins off their chickpeas (it's really easy - just pick the chickpea up between thumb and forefinger and squeeze gently. The chickpea will go shooting across the room and you'll be left holding a little translucent skin). This is actually very therapeutic if you like soothing repetitive motion. I've been known to indulge in a little chickpea-skinning, myself. I don't personally think it makes a hill of garbanzos difference to the taste of the hummus, but do as thou wilt.

Oh - and if you're insistent on soaking and boiling dried chickpeas to make your hummus, this little blog is probably not for you.

Adapted long ago from a recipe found on Simply Recipes.

Ingredients

4 garlic cloves, minced and then mashed (or don’t bother, as it’s all going in the food processor anyway)

2 15-oz. cans chickpeas, drained and rinsed

2/3 c. tahini

1/3 c. lemon juice (freshly squeezed is best)

½ c. water

¼ c. olive oil

½ teaspoon salt

1 t. cumin

1 T. paprika

1 t. red pepper (optional)

Garnishes – extra swirl of olive oil, some parsley, toasted pine nuts, more paprika, etc.

1. Do whatever you’re going to do to the garlic. It probably helps to at least chop the garlic so you don’t accidentally end up with crunchy garlic bits. Unless you like that sort of thing.

2. Dump chickpeas, garlic, lemon juice, seasoning, and tahini in a food processor.

3. Whiz for…a while. Say, 3 minutes. With the machine running, add olive oil and water slowly in through the top. Add water last, a little at a time, until the hummus is the texture you want it. Some people like their hummus nice and smooth like a goopy paste, and others like theirs chunky, with bits of chickpea still hanging around.

4. Taste often and adjust seasoning to your preferences. Lick the spatula if necessary. You want to be as scientific as possible about these things and take lots of measurements. Evidence-based cooking!

5. Scoop it all into a pretty bowl, garnish with whatever you want to garnish it with, and serve with pita, cut veggies, olives, etc.

Serves 12, if you’re not piggy about it.

A good idea for a quick light dinner: stir hummus into cooked whole-wheat noodles along with chopped cilantro or parsley, pine nuts, and red pepper. Top with a little shaved Parmesan cheese.

Cheater Vegetarian Chilli

The hardest work in this recipe (if you wish to dignify it by calling it a recipe) is turning the handle of the can opener. This quick vegetarian chilli is perfect for a night when you can't be bothered to pick up the phone to dial Domino's, but you've been feeling guilty about eating a full English breakfast for four days straight whilst on holiday in Salisbury (Ahem. Not that I would know anything about that.) and want to eat a bit healthier.

Ingredients

1 T. olive oil

1 c. diced white onion (I used frozen diced onion for this recipe, which is one of the greatest cook's cheats EVAR. Stock up on frozen diced onions. It will make your life better.)

1 T. minced jarred garlic

2 cans red kidney beans

1 can chick peas

1 can diced tomatoes

1 can yellow corn

1 T. fresh minced hot pepper (because I had it lying around)

Seasoning, to taste: oregano, basil, cumin (goes especially well in chilli), salt & pepper, chilli powder, cracked California bay leaves

• In a large skillet, heat oil over medium-high heat. Add onion and sizzle for about five minutes, until onion is A) no longer frozen (because frozen is not a taste you should go for in chilli) and B) translucent-ish.
• Add garlic and minced hot pepper (if using) and cook, stirring, for another minute or two.
• Meanwhile, open your cans.
• Drain (some people rinse as well) the beans and chick peas and dump 'em in. Drain the corn, too, and toss that in. DON'T drain the diced tomatoes - splosh the whole can in.
• Stir.
• Add the seasoning. A little-a this, a little-a that.
• Pop on a lid to the pan and simmer for about a half-hour, stirring occasionally. If you're getting hungry and the chilli looks too watery, take the lid off and crank up the heat a notch to let the liquid boil off some.
• Serve over brown rice, with grated cheese and a dollop of sour cream or plain yogurt if you're feeling fancy.

This chilli is even better the next day, so make sure you save enough for lunch. Serves at least four.