Not long ago, each Saturday would entail a trip to my dealer the local farmers market in order to get my fix my favorite hummus.
As an obsessed frequent customer, I even had the digits…in case I was jonesing - which often happened midweek when I’d run out of said hummus. (Maybe because I eat it by the bowl-full?) You can’t buy this stuff in stores- you gotta have a hook-up. 
And wait until Saturday.
And this hummus? It ruined my taste for that street grade store-bought stuff. It has great texture and amazing, alive flavor. My brother always got after me for buying hummus and salsa — “why not just make your own?”
I finally hit rock bottom (and could no longer afford to drown myself in $4.00 hummus).
Hence my humm-undrum.
I decided to take matters into my own hands.
‘
(This is huge people! My eating disorder had kept me out of the kitchen but now, watch out!)
I started with cilantro hummus. A little dry because I wanted it to be chunky.…then moved onto scallion.
(A very chunky scallion.)
I made a horseradish and red radish hummus, and a cannellini bean, water chestnut and spinach combo. As well as a cannellini bean, fresh thyme and sunflower seed butter mix which I named “Sunshinethyme” hummus.
So, I am getting my swagger on. I regularly make hummus. now. It’s the perfect food! You got fat, you got protein, you got carbs, you got veg…..
Don’t be afraid to take “a little help from the store” and if you run out of tahini (and the $ to buy it) just keep going. It’s good without it!
You have an excellent way to use up produce that needs to be eaten. (Take a look at my “kitchen sink” hummus.)
And when you make it yourself there is no pesky little label with the amount of calories….etc…to obsess over. In fact, it just tastes better!
I have created a monster. And if lovin’ hummus is wrong I don’t want to be right.
mmmm, loving the name sunshinethyme-its fab and sounds deeelish
can you write out a recipe for just regular ole hummus? you inspired me and i wanna try to make a batch too!!
Hi Julie!
I am not really a recipe girl…but I basically take some fresh garlic (2-3 cloves) and chop them up and put them in the food processor with 2 Tablespoons of lemon juice.
Then I add in whatever extras I am using (cillantro, basil, vegetables, scallions, red peppers….get creative!) Then I blend until everything is chopped. When I make “original hummus” I usually add this seasoning spice I have called
“greek seasoning” (0:
Then I pour in a can of chikpeas (rinsed and drained) add some sea salt and one Tablesponn of Oil.
If I have tahini I use 1 tablespoon. (anything more is…well, I’m not there yet!)
Then I blend. Then I add another Tablespoon of oil and 1 or 2 more tablespoons of lemon juice until I get desired consistency.
Easy-peasy-japoneesy.
1 can beans
3-4T lemon juice
2 T olive oil
1-2 T tahini (optional)
Whatever you may be concocting (spinach, artichoke, scallion, red peppers….etc).
sea salt, seasonings, to taste.
Some good ones are oregano, cumin, thyme.
Experiment and have fun and taste your product as you go. (That may or may not be a challenge….for me it was at first).
THANK YOU!
Good for you! Hummus is amazing and I love that you’re getting back into the kitchen again : )
The cannellini bean, water chestnut, and spinach hummus sounds fabulous! Recipe, please!
And you’re so right about the tahini – before I visited a middle eastern grocery store to grab a jar, my sister and I just used a bit of peanut butter.
Just finished some hummus and crackers! I totally need a food processor
i LOVE hummus!!!
I was so confused by the title until I read it! love hummus and I’m addicted to costcos!!!
Wow! So many great combinations and ideas. Thanks for sharing them. I really want to try a cilantro hummus.
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[...] became quite the hummundrum, which I resolved by becoming a DIY hummus monster nearly a year and 1/2 ago. I haven’t gone back [...]