I have been a proud owner of a Top Secret Recipes book for over half a year now, and have barely made a dent in its recipes. So, after an extended period of excessive carnivorism (Cow Appreciation Day will do that to a girl), I decided it was high time I stuck to vegetarian proteins for a bit. And thus, hummus. Or specifically, this cookbook’s version of Sabra Classic Hummus.
The recipe’s pretty easy. You essentially take all of these ingredients and dump them in a blender: can o’ chickpeas/garbanzo beans (plus about 1/2 cup of the leftover liquid in the can), 3 tbsp tahini, 3 tbsp olive oil, 1 tsp lemon juice, 1/2 tsp garlic, 3/8 tsp salt, 1/4 tsp pepper, 3/8 tsp citric acid.
I’d like to say for the record that it’s near impossible to find tahini. Pretty much every hummus recipe I’ve ever looked at calls for tahini, which led me to assume that tahini can be found anywhere chickpeas can be found. Cause everyone makes their own hummus, right? Apparently not. Suppose I shouldn’t have expected to find it at Walmart, but I did have higher expectations for King Soopers. Alas, none to be found at either place. I ended up finding the tahini at Marczyk Fine Foods, a market that, while filled with delicious European items, also makes my wallet cry. Doesn’t help that I went there for just the tahini and ended up impulse buying five other things. Oops!
Anyhow, tahini is some funky stuff.
It’s sesame paste, and has a flavor not dissimilar to almond butter. This particular container of tahini was a bit separated, with oil floating atop the rather thick paste below. I tried to blend it together as best I could, but the paste part was less than cooperative so I was only partially successful. This made it mildly difficult to measure out the 3 tablespoons I needed, as my scoops were mostly either solid paste or still liquid. So I just added in a mixture of both.
Also, that citric acid? Totally didn’t use it. I actually forgot I needed it, so I never bought any, and decided it was for the best that I hadn’t tried – considering the poor luck I had finding tahini, I couldn’t imagine that citric acid would be any easier to find.
Anyhow, everything done got blended together. The recipe recommended 10 minutes of blending, but I wussed out after about 5 minutes. And the final product? Probably needed that citric acid to really get the Sabra-like flavor. Also, shoulda put in a bit less tahini paste and a bit more tahini liquid. Aside from that, it was pretty darn good. Went fast, too. This is because hummus is delicious and amazing.