No matter how many times I was told that it’s easy to make my own hummus, I never really wanted to do it. As soon as they said “food processor”, I was out. I used to use a big food processor that was loud and had enough parts to almost fill the top rack of my dishwasher every time I used it. It was a pain to get in and out of the cabinet with all of it’s parts, so it just stayed put. It seems way easier to just buy our hummus than to take it out and wash it.
That all changed with one bite of this delicious hummus. I will warn you. It ruined me on store-bought forever. Even if I wanted to purchase a quick fix, I just couldn’t enjoy it after tasting the real deal. Conveniently, I had my Mom’s Magic Bullet at my house for making baby food, so I was able to try the recipe out in it. Why was I using my Mom’s Magic Bullet to make baby food when I own a food processor? I wasn’t exaggerating. I REALLY hate taking it out.
I mentioned a bite changed me. I tasted this hummus at a party, and I couldn’t walk away from the bowl. I will admit, I felt a little bit possessive of it, even though I hadn’t brought it. That’s why they call it “crazy” good. The Zimmermans, who brought the hummus, were kind enough to share the recipe with me and everyone else who tasted it because none of us were willing to let this recipe go un-had.
The Zimmerman Family, looking all good.
Let me tell you a little bit about the Zimmerman family. The only way I can really explain it is, they do it right. By “it”, I mean life. Homemade hummus is not even the tip of the iceberg. I can’t do it justice, but check out the article, Family Lives the Self Sufficient Lifestyle, to have your mind blown. What I CAN say is that every time I am around them, I leave feeling inspired to do a better job feeding my family. This isn’t because they tell me I need to do better. They never do that. In fact, I’m pretty sure I have even seen one or both of them pretend to really enjoy my “something wrapped in canned dough” finger food offering at the very party where I laid claim to their hummus platter. I want to do better because their passion and knowledge are inspirational. They make the impossible seem pretty darn doable. Not to mention, they do it all while raising two of the most well-rounded tween boys you will ever meet who are just plain fun to be around.
They’re the kind of people who leave organic sweet potatoes on their neighbor’s porch as a random surprise. WIN!!!
So, maybe my big beautiful garden only exists on my Pinterest board and my “composting” takes place in our garbage bin, but we now eat homemade hummus. Baby steps, right? Without further ado…
1 large eggplant
1 15 oz can garbanzo beans, rinsed and drained
3 tbsp. tahini (or sesame seeds and a little extra EVOO)
1 ½ tsp. ground cumin
1 tsp ground coriander
¾ tsp. salt
⅛ tsp. ground red pepper (or less)
2 garlic cloves (Sometimes I just throw in garlic powder; sometimes I roast the garlic for some extra yum!)
1 tbsp extra virgin olive oil
1 or 2 squirts of lemon juice (optional)
Preheat oven to 375. Pierce eggplant with a fork. Place eggplant on a jelly roll and bake at 375 for 30 min or until tender. Cool eggplant completely; peel. (Although I don’t peel mine.) Cut eggplant into wedges. Combine eggplant, tahini, and remaining ingredients in a food processor; process until smooth.
Yields 2 cups.
This recipe is very forgiving and also able to easily adapt. I often add a little lemon juice to bring out the flavors or have to add a little more olive oil if it seems dry. Also, don’t be afraid to play around with the amounts of the spices, just know that the flavors develop the longer it sits. Enjoy!
There you have it. Below are some photos of what it looks like when I make this hummus. I have had the recipe for a little over a month and I think I have made it at least 6 times. I made a couple of batches by roasting red peppers when I was out of eggplant and it was great that way too. I’m pretty sure you have to change the name if you swap out the eggplant, though.
These are the ingredients. I use sesame seeds instead of tahini because I can’t find a tahini that isn’t processed in a facility with our allergens. Also, the ground red pepper is missing because I forgot to get it out for the picture. Oops!
There’s the whole eggplant just roasting away. It doesn’t get any easier than putting it in the oven with no prep at all.
I grind the sesame seeds to a powder first.
With the magic bullet, I have to do a few small batches. I try to divide all of the ingredients into semi-equal parts. Here is everything in the first batch of this round.
The Magic Bullet gets the job done, but it’s not without a good bit of effort. I divide the ingredients into smaller batches, then I have to shake the blender considerably while it’s working through it to get all of the chunks down to the blade. I end up adding a bit more oil and lemon juice as I go to thin it enough for the magic bullet to cut it. This feels like a good time to mention that I’m campaigning hard for a Vitamix from my husband for Christmas. Oh what I could do with one of those!!! If you have any compelling arguments, go ahead and email him directly 🙂
Did I mention this deliciousness is top 8 allergen free, gluten free, and vegan? BOO-YA!!!!!