Paul and I, very stupidly, ran the numbers on how much money we spend on hummus a year. The total was shocking. SHOCKING. Premade hummuses (hummi?) from the deli aisle can be quite expensive in all of their delicious glory. Plus, in the quantities that we consume it, the packages are not large enough and the contents are not healthy enough for the money they want for it.
The biggest anti-health culprit in premade hummus is oil. So much freaking oil that it's quite often listed as the second ingredient on the package, right after chickpeas. Even without the oil, hummus can be a bit of a calorie and fat villain because of the tahini, which has lots of great stuff in it (EFAs, B vitamins, calcium) that come at a caloric price. I personally don't shy away from tahini but I do believe that it renders oil redundent when making hummus, adding fat and calories for no good reason at all. Sadly, those mass producing hummus for the deli aisles of supermarkets seem to disagree with me. There are probably some oil-free varieties out there, but I have yet to find them.
I'm sure there are vegans out there that are not hummus enthusiasts, but I think they are the minority. Most of us are militant hummusians. We approach the spread at cocktail parties with an eager trepidation, following our tahini senses to what is quite often the only vegan item on the menu: veggies and pretzels sprinkled around a bowl of hummus. When we finally spot it we know that we will not be starving to death that night. Nor will we be making asses of ourselves after too many empty-stomach glasses of wine. Hummus is our safety net. It's the sneaky little vegan amidst an army of none.
Of course hummus is not always vegan, but it's more likely to be than the spinach dip or the ranch dip or pretty much anything else at said cocktail party with the exception of salsa. It's our rock. Bless those strong and unwavering chickpeas, because hummus remains our support system in a frightening, non-vegan world. And we are eternally grateful.
After calculating how much we spent on hummus last year (I won't tell you how much but it is on the scary side of $500.00) we have abruptly put a stop to it. Well, put a "slow" to it is probably more accurate. Pre-made hummus once in awhile, homemade hummus in my BlendTec all the time. So don't be surprised if you see a lot of hummus/dips/spreads suddenly popping up on this blog. A girl's gotta snack, after all.
The problem is that I've made some truly disgusting bowls hummus in the past. I just can't get it to taste like the premade ones (again, probably because I don't dump a bottle of olive oil into every batch.) I have had a problem making hummus the right consistency (i.e. creamy) because in the past I've used a food processor. Now that I've got a BlendTec, texture is never an issue.
There are a ton of things you can add to hummus to jazz it up, and this is my first time adding cucumber. It gives it such a cool taste...literally. Light and refreshing, this will be a great hummus for the sun soaked summer months that are (hopefully) on the horizon. The recipe comes from one of my favourite blogs, Fat Free Vegan and you can find it here.