Hummus is so easy to make, I don’t know why I don’t have in the fridge all the time. And forget cooking dried beans, if you have a few cans of chickpeas in your pantry, the prognosis of regular hummus is very favorable. Add a few other small things, and you can set up the table for in case friends drop by, or for your own walk-by grazing. So now the question – with or without tahini? If you have tahini sitting in your fridge, the answer of course is YES. If not, don’t fret too much. It will not be quite as authentic, but nearly as tasty.
I loved hitting salad bars back in my corporate peon days, so when I get a rare organized streak, I leave a few things the fridge that can be converted to quick healthy meal – washed greens, small beans that were freed from the can and already rinsed, hard boiled eggs, olives, diced ham and shredded cheese. It leaves no excuses to eat badly, or to skip meals. And unlike visiting a regular salad bar, I don’t fret about the weight of the finished thing – that tough choice of sacrificing the egg, the dressing, or those cheese cubes… If you’ve been to a salad bar, you know there’s a whole system to it.
Note: Pre-chopping vegetables for fridge storing is a no-no. Cut fruits and vegetables lose their nutritional value when exposed to oxygen, so save that for when you need them. The best way to store fruits and vegetables is unwashed, with the skin, rinds, or peelings intact. This hummus is a breeze to make in a food processor.
- 4 cups cooked chickpeas
- 1 cup water, more if needed to bring to desired consistency
- Juice of ½ lemon
- 1½ tablespoons tahini (skip if you don't have any on hand)
- 4 cloves garlic, crushed (optional), you may want to try roasted garlic for a mellower, earthier flavor
- ½ teaspoon salt
- 2 tablespoons olive oil
- ¼ tsp cayenne pepper, or more, to taste
- Combine all ingredients and process in a food processor until smooth. Add more water, if necessary. Serve with warm, toasted pitas.