When I heard that this month’s theme was Evolution, I went straight to food. Is that normal? Anyway, today I thought I’d share my go-to hummus recipe with you all, and show you how you can ‘evolve’ it into three different super yummy dips. You ready?

Basic Hummus

What you’ll need:

1 can (or 1 1/2 cups) chickpeas

3 T tahini

3 T olive oil

3 T lemon juice

1/4 t salt

1/2 clove of garlic

A food processor

How to do it:

Start by rinsing your chickpeas. Bung them in a colander and run them under the cold tap. If you see any flappy skins,  pull them out. This will help your hummus get creamy and smooth. BUT! But. Don’t spend more 30 seconds on this. It doesn’t matter too much and you have more important things to do with your life. Promise?

Put the chickpeas in the food processor, along with the rest of the ingredients. Get the food processor going. If it’s looking clumpy and like it doesn’t want to mix, add some more liquid. A tablespoon or so. I usually add more lemon juice, but I’m a lemon fiend. Water, or some more olive oil will work too.

Looking good? Scoop some out, give it a taste. Add some more salt, if you think it needs it. You’re done!

Put it in a bowl, drizzle on some olive oil, sprinkle on some paprika. Beautiful!

Cover with gladwrap and put in the fridge until you need it.

Plain 1


Ok, now let’s talk evolution. I have three variations for you today: kumara/sweet potato hummus, sun-dried tomato and red pepper hummus, and spinach and feta hummus.

Published by Becky

Becky is a champion reader, kitchen experimenter, ballooner, and worrier. She has a masters in sociolinguistics, which means she’s interested in people and how they talk. Becky is currently a teacher and odd-jobber, though in the future she’d like to do more of the teaching and less of the odd-jobbing. Becky lives in Vermont.

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