When my sister was in Omaha a couple of weekends ago, we went on a shopping spree at Whole Foods. She loves to cook but finds it challenging to do in her New York City apartment; her kitchen is literally the size of my coffee table. She was excited to roam the aisles of Whole Foods, picking up ingredients to create culinary masterpieces in my “huge” kitchen.
Unfortunately, my sister had to leave before she had the chance to teach me how to make homemade hummus. But this weekend, I was craving hummus and pita chips, and, knowing I already had all of the ingredients, I decided to attempt it myself. One caveat: my sister was going to use plain yogurt instead of tahini for a low fat hummus.
Using Mark Bittman’s How to Cook Everything (thanks, Alice!) as a guide, I quickly and easily whipped up hummus in my blender. I simply replaced the required amount of tahini with the same amount of yogurt. I’m not sure if that was the “right” thing to do… my hummus, while tasty, was a bit runny.
Later, while browsing the web, I came across this recipe for hummus with yogurt, which is very similar to the recipe I invented, except I did not add peanut butter (weird!) but did include cumin.
Would I make it again? Probably, but first I would test it out with tahini.
Do you have a favorite hummus recipe?
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