Monday, July 10, 2006

39-Spice Hummus

Since hummus is so easy and quick to make, I haven't purchased pre-made hummus in years. But I was at the grocery store, needing something quick to throw in the fridge at work, and the Tribe of Two Sheiks happened to be on sale. On a whim, I picked up the rather tasty "40-Spice" version.

Although I doubt the inclusion of 40 different spices, I liked the name. I'm sure I didn't hit all the spices with my version, but I think you'll find it pretty darn tasty.

39 Spice Hummus

39 Spice Hummus

1 (30 oz) can chickpeas, drained and rinsed
1/4 c minced onion
2 tbsp minced fresh parsley
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp garam masala*
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 c olive oil

Process chickpeas in processor or with potato masher until well mashed. Stir in remaining ingredients. Chill in the refrigerator for an hour or so for flavors to meld. Serve with tortilla chips or fresh vegetables. (If you can't locate garam masala in your grocery store spice section, here's one to make your own.)


gray la gran said...

how long can you keep freshly made hummus before it needs to be trashed?
by the way, i've made two or three of your hummus recipes, and they've all been delicious.
i haven't bought store-hummus since!

jodi said...

Just out of curiosity, have you ever gone halfway and used the canned hummus that you can get in middle eastern groceries? It's got only the chickpea and a little tahini and you add everything else yourself. I used to always start with chickpeas but now that I live in a neighbourhood where I have access to all kinds of wonderful middle eastern foods, I've been using the canned stuff. It's nice when you want a smooth-textured hummus, and since I don't like to use olive oil if I can help it, my old version from canned chickpeas blew people's heads off from all the lemon juice I'd use to get it blended.

Anonymous said...

I consider Hummus to be one of the basic building blocks of life. Love your variations.

Dr. Melissa West said...

You sure do love hummus don't you? I think we may have to intervene and check you into the Betty Ford clinic for hummus addiction. ;-)

Fiber said...

Gray - to be honest, none really sticks around long enough to know. I'd say about a week at best, but perhaps a bit more.

Jodi - I don't think I've ever seen the canned hummus around here, although it sounds like it would be the perfect base for hummus. I've always wanted to try the boxed hummus and see if that could be kicked up a bit.

Tanna - you ain't lying.

Dragonslayer - I think you might be right. But it's fun coming up with new variations, and really - what isn't good with hummus???

AB said...

I just found this blog, and now I am sitting at work drooling over my keyboard! Mmmmm, what fabulous recipes and A-mazing photos, makes me ashamed of being a lazy vegetarian who can't be bothered to cook when I get home from work. Do you do air-mail delivery?


Crystal said...

The Two Sheiks one is my favorite, but they stopped carrying it around here. Bummer, but then again, I'm with you on making my own hummus for quite some time now.


Joe said...

Can this be successfully be frozen? I've never made my own before!

Jessica said...

I just made this. In a word--FABULOUS! (Even before letting the flavors meld!)

Anonymous said...

how come no tahini?