One of the difficulties in being vegetarian is that it can be more difficult, to find simple, quick, home-made foods. At least for me. I get bored with some of the same things over and over. I like the lentilwurst that I made up, but wanted another spread that was also easy. Legumes are very healthy, so hummus is a good choice. Sometimes I eat the hummus on pita, but I often just dip crackers into it. I can easly eat an entire recipe of hummus in 1 to 2 days. in that case, usually my lunch consists of the hummus and bread or crackers, and not much else. That may be too self-revealing. :-)
I didn't realize how easy it is to make hummus, until I looked it up. It's also healthy
. It requires a few ingredients. It takes about 10 minutes if you have a food processor.
Starting from dried garbanzo beans, instead of the canned ones, results in a smoother, better tasting product, with more nutrients and less salt. But the canned garbanzos also make a great tasting hummus.
I work long hours and am often tired and grouchy, so I don't want something too complicated. Using the dried beans means thinking ahead, but not much time or effort. There are 2 steps-
1. Soak the beans overnight. I put about 1 cup of beans into a bowl, add water to about 3 inches deeper, and leave overnight. Then I drain off the water and put them into the fridge.
2. Boil the beans. After coming home from work, I put the beans into a pot, add water to cover about 2 inches deeper than the beans, bring to a boil, then reduce to a simmer. I skim off the foam to reduce the chance of boiling over. I set the timer to one hour, then get onto the computer to do homework or check A|N. The timer goes off, I check a bean to see if it smashes easily, then rinse in a colander with cold water. The beans then go into a covered container in the fridge. This is enough for 1 recipe of hummus.
To make the hummus -
Again, on coming home from work -
2 cups of the boiled garbanzos
1/4 cup water
1 1/2 tablespoon tahini
2 cloves of garlic, smashed
1/2 tsp salt
1 tsp soy sauce
2 tbsp olive oil
Put it all into the food processor, blend until smooth, about 2 minutes.
Making the same hummus with canned garbanzos, I use one can, drained.
Some recipes call for lemon juice. I may add some next time - the last time I made it with lemon juice, I think I used too much (2 tablespoons), and it was lip-puckering sour. Probably about 1 tablespoon is enough.
I may add some sun-dried tomatoes to the next batch, instead of the peppers. Gives some variety. Not sure if this can be done with the really dry ones - they may need to be softened first.