I never liked hummus until I made it myself. Most brands of store-bought hummus are gritty, chemical-y, sour, or bitter. But I bought it time and time again, slathered it on freshly toasted pita, hoping that one day, I would find a brand that didn’t taste terrible.
When we moved to Oregon, I noticed something strange. At every potluck we have ever attended, there were multiple types of hummus brought to the party. Multiple. Some store-bought, some homemade. Oregonians love their hummus.
With the intention of fitting into our new culinary culture and finding something easy, nourishing, and vegetarian to eat for dinner this summer, my husband and I ended up making and eating hummus homemade nearly every night of the week.
It became an obsession: I began googling hummus recipes, always searching for the perfect recipe. It was the ideal summer food: no cooking required, cool, creamy, easy.
I was so very diligent in my search. Some would say monomaniacal. I never found the perfect recipe, but my husband created his own and it was our go-to recipe when we were too afraid to try the weird ones I had been unearthing.
His recipe included: 2 cans of beans (garbanzo, cannellini, red kidney, etc.), a rounded tsp. of sunflower seed butter, 1-2 cloves of garlic (crushed), salt and pepper to taste, the juice of one small lemon, and enough olive oil to lubricate the blending process.
We made so much hummus this summer that we broke our brand new blender. We bought it in May and it was toast by August.
Here is a list of the strangest and most delicious recipes we came across: