Hummus is my friend. We are very close and spend a lot of time together. I like store-bought or restaurant-made hummus, but I love homemade hummus. I prefer no garlic (which is hard to come by commercially), lots of lemon, and heavy on the tahini and spice. Paired with fresh, crunchy crudite, this makes for a perfect lunch on the road, especially during the weeks when we are eating big team dinners out.
This is a make-on-Sunday, pack-in-the suitcase, and eat-on-Wednesday meal. As long as everything makes it to the fridge at the client site promptly on Monday, the hummus is creamy and and the veggies are crisp, the perfect combination. And just because I get asked a lot, I'll say that the thick, creamy, nearly solid texture of hummus is not a problem for carryon luggage. I typically close in a tupperware and then seal in a ziploc, just in case.
Homemade Hummus
2 c. canned chickpeas, liquid reserved
1 1/2 tsp. kosher salt
1/2 c. tahini
2 tbsp. reserved chickpea liquid
2 tbsp. olive oil
1/2 tsp. cayenne pepper
4-5 dashes hot sauce (I like Crystal for this recipe, to enhance flavor more than bring heat)
Juice from two large lemons
Paprika for garnish
Combine all ingredients in blender and mix on high until desired consistency. Add additional chickpea liquid or water if necessary to encourage smooth blending. Taste for seasoning and heat. Scrape into tupperware, garnish with paprika and chill. Serve cool or room temperature.
Crunchy Crudite
Hummus is great with any crunchy fresh vegetables. I just pick a variety, based on what is in season and what's in the fridge. Some great choices are:
Cherry tomatoes
Carrot sticks
Celery sticks
Cucumber slices
Endive
Radishes
Spinach leaves
Wash, trim, and store in tupperware lined with a paper towel.
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