I’m pretty embarrassed to tell you that I typically go through a 38 oz. tub of hummus in a week and a half.
And by embarrassed, I mean totally not embarrassed because I should get an Olympic Gold Medal for my hummus eating. Did you know though that I used to be afraid of hummus? It’s true. I remember the first time I ever heard of hummus was when I was watching a rerun of Friends when I was in high school – “The One Where No One is Ready”. You know what one I’m talking about? Ross has a big event, all of the friends get to go, Rachel gets mad at Ross, Joey and Chandler fight over the chair, Joey does squats in all of Chandler’s clothes (commando style!!!), and Phoebe puts an oversized Christmas ribbon on her dress because she spilled hummus all over it.
Best. Episode. Ever.
When I was watching it though, I kept thinking “hummus?!? what is this hummus they speak of?” — and then I found out it’s a bean dip. And I was grossed out. I was young and naive, people.
In fact, every time I used to go to Panera to order my favorite sandwich (the Mediterranean Veggie), I asked for it without the hummus. Blasphemy!
In retrospect, my wallet has taken quite the beating from my hummus purchasing. I can’t help that I love it so much! This weekend (before I replenished my stock), I did the adult thing and made my own instead of complaining about how I need more. Now I have two tubs. Win, win.
Plus, it’s quite possibly the easiest thing in the world to make.
Creamy Italian Hummus (makes ~2 cups)
- 15 oz. chickpeas, drained and rinsed
- 1/4 cup olive oil
- 1 tsp. garlic (fresh or granulated)
- 1/2 tsp. oregano
- 1/2 tsp. basil
- salt and pepper to taste
Directions: Toss all ingredients in a food processor and process until smooth, scraping down sides as needed.
Note: For extra creamy hummus, peel the “skin” off of the chickpeas.”
And that’s all I’ve got to say about that.