KitchenOperas House Hummus

Over the years I have made many batches of hummus, but there’s one I make all the time.  And so for our first Vegan MoFo 2013 hummus recipe what better place to start than the one I make all the time?

KitchenOperas House Hummus

This is my “House Hummus”.  I’ve taken it to my gluten-free bread baking classes, dinner parties, potlucks, and barbecues.

It’s really bright and lemony, a little bit spicy, and the tahini / olive oil combination makes it really smooth and gives it a creamy mouthfeel.

I’ve included aleppo pepper, a mild Arabic pepper that is not too hot, a bit salty and a bit sweet.  If you can’t find it, feel free to sub in some dried red chili flakes, or leave it out if you’re not inclined towards too much spicy heat.

A word to the wise: if you just make a batch of homemade hummus, it tends to look like this… delicious but about as attractive as dirt:

Boring House Hummus

But if you put some toppings on it, you can get a pretty dish — I tend to use something from the recipe because I know the flavours will work, and it gives people a hint as to what’s inside:

KitchenOperas House Hummus

If you need a “safety hummus”, this is the place to start.  It always works out for me.  And I hope it gets you excited for all the hummus variations to come!

Like maybe this one on the right? …

Two Hummi

KitchenOperas House Hummus

  • 2 cans (300g/10 oz.) chickpeas, drained
  • the juice and zest of 2 lemons
  • 3 garlic cloves, peeled
  • 1/2 tsp. sea salt
  • 3 Tbsp. tahini
  • 2 Tbsp. olive oil
  • 1 Tbsp. aleppo pepper (or 1-2 tsp. dried red chili flakes)
  • 1/4-1/2 tsp. cayenne pepper

Place all ingredients in a food processor and blitz until smooth (you may need to pause and scrape down the sides).

Eat with great delight!

Vegan MoFo 2013 banner

Tags: , , , , , , , , ,

Categories: Dairy-Free, Dip / Spread, Gluten-Free, Vegan, Vegetarian

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6 Comments on “KitchenOperas House Hummus”

  1. September 3, 2013 at 12:14 pm #

    Yum! Looks delish! This is just like the recipe I make. The only difference is that I put sumac or paprika or cumin on top. I have many friends who don’t like spicy food.

    • September 3, 2013 at 1:39 pm #

      Mmmmm, I often use paprika when I’m serving hummus to non-spicy friends 🙂

      Sumac is a great idea — that would make it lemony!

  2. September 3, 2013 at 12:37 pm #

    Eat with delight. That’s what I most often do with hummus! Sounds fantastic.

  3. Cybergabi
    September 3, 2013 at 3:22 pm #

    Mouthwatering.

Trackbacks/Pingbacks

  1. Toasted Sesame Hummus | The Kitchen Operas℠ - September 4, 2013

    […] yesterday’s hummus was bright and lemony with a bit of a zip from the spices, today’s hummus is the opposite. […]

  2. VeganMoFo 2013 Wrap-Up: All the Hummus | The Kitchen Operas℠ - September 30, 2013

    […] KitchenOperas House Hummus […]

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