A couple years ago, I used to love kitchen DIY projects. From sprouting to making my own salad dressings, I was wholly committed to making everything from scratch. At one point, I was even making my own hummus (from home-cooked chickpeas) every week. And incidentally, I undertook all these projects in the company of roommates, who obviously used the kitchen for their own cooking.
Now that I live with my boyfriend, I've been much less interested in making everything homemade. I think part of this irony is practical: with roommates, I felt that my time and ability to cook for myself was constrained, so I made significant efforts to ensure that I used opportunities wisely. Living with one other person, especially a partner, offers up unlimited kitchen accessibility, to the point where it becomes less important to meticulously plan your meals--and by extension, easier to rely on prepared items.
So this year I'm committed to reviving this old habit, especially making my own hummus. This verdant variety features arugula and cilantro for flavor--though you can use parsley if you don't like cilantro--and some lemon to brighten the dip. Serve it with crudités and crackers, or spread it on a sandwich or wrap for some creaminess. After tasting this hummus, I remembered just how rewarding it feels to make something this easy from scratch--not to mention affordable ;)
YIELDS
2 1/2 cups
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups cooked chickpeas
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 clove clove garlic, minced
- 1/4 cup arugula, packed
- 1/4 cup cilantro, packed
- 1 teaspoon cumin
- 1/4 teaspoon sea salt
- Dash of cayenne
- 1/2 cup water
Directions
1. Add all ingredients to food processor or blender and pulse until smooth and creamy.
2. Serve, topped with paprika and olive oil if desired.
Also by Molly: Balsamic Quinoa Salad
Related: Mediterranean Spiced Lentil Hummus
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Photos: Molly Lansdowne
