Post-Work Hummus

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15 February, 2013 by shortcaked

I got home from work today and thought for the fifth time: ‘damn, I want hummus’.

This all stems back to last week/the storm from hell: my mom went to the store on Thursday afternoon (rather than our usual Saturday morning grocery dates), didn’t bring me along, and as a result forgot…everything.

Maybe not everything.  But my things, i.e. enough Greek yogurt for the full week, cottage cheese, and hummus, aka my goopy lifeblood.  So all this week when all I’ve wanted after work is carrots and chickpea goo, I’ve been sadly disappointed by the hummus-less fridge.

Now, here’s where things get crazy: hummus is actually the easiest thing in the world to make.  I always suspected this and suggested to mamabear numerous times over the years that I should just make my own, but she always rejected that idea on the basis of ‘needing that sesame stuff’ aka tahini.  Which we now have, thanks to the failed schwarma experiment.  So today when I got home, things got wild– and I made hummus.

Which then became a superhuman beast of supreme excellence: sriracha hummus.

hummusObviously that hummus to the right there is pre-sriracha, since I couldn’t do the whole batch and risk mamabear saying ‘WHY DID YOU MAKE THIS HORRENDOUSLY SPICY THING THAT I WILL NOT EAT’.  But about a teaspoon of that stuff into the whole batch would have been killer.  As it stands I put a few drops to about a teaspoon of hummus, spread it on a Triscuit, and enjoyed the deliciousness that ensued.

Want to make it for yourself?  Here’s the basic hummus recipe; add sriracha as you see fit.  Or mix it up with other flavors– hummus is one of those glorious things that can take on just about anything you can throw at it (presumably).

Next up on my personal to-try list: bacon hummus.  Oh yes.  I’m going there.

Basic Hummus


  • 1 15 oz can garbanzo beans, drained
  • 2 tablespoons sesame tahini
  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, smashed
  • a pinch kosher salt
  • ground black pepper, to taste

Cooking Directions

  1. Dump the garbanzos, the tahini, the lemon juice, the salt and pepper, and the garlic into a blender and press ‘on’. After things start to combine, add the olive oil down the feed tube and continue mixing until smooth, scraping down the sides occasionally.
  2. Once combined, add your seasonings– spices, sauces, whatever you like.

print this recipe!

Your turn, hummus-eaters: what are your favorite flavorings?  Adventurous and spicy, or mild-mannered?


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