I know that if I write this post and say that I’m addicted to hummus, you people are going to be all, “Dude, what AREN’T you addicted to?!” I know, I am a food addiction slut. Addicted to mustard, addicted to balsamic vinegar, addicted to pasta… and chocolate (hello, I have boobs, so that one is a given). But although my hummus addiction comes in waves… it is just that. An addiction.
And hey, there are worse addictions than pureed chickpeas. (I’m looking at you, American Idol fans.)
My favorite hummus is a small brand called Asmar’s that I’ve only ever seen in two places – the Richmond, VA Whole Foods and the Charlottesville, VA Whole Foods. Seriously. Best. Hummus. Ever. When I went home to Virginia this past Christmas, I came across it in Whole Foods… and I think I might have screeched. In the middle of the grocery store aisle. Dad will have to confirm this; I may have just gone speechless, the memory is blurred for me; no doubt due to an adrenaline overdose. I bought the party size and a double pack of pita, and I think my brother and I ate our way through that party size container in about 36 hours. (Apparently hummus addiction runs in the family.)
While I’m still perfecting my at home hummus recipe (the perfect proportion of tahini and olive oil is an elusive combination… much like the sparkly silver mary janes I’ve been after for years now), this salad is much easier to throw together. It’s essentially all the ingredients in hummus, with the addition of a bit of red onion and parsley for color and flavor.
Once you’ve mixed the ingredients together, you smoosh (a very technical term) the chickpea salad using whatever you have around – a potato masher, a wooden spoon, your fingers, whatever. I used a wooden spoon and smooshed the salad into the side of the bowl, but I was feeling lazy and so my salad was a bit more chunky than the original recipe calls for. I ate this for lunch for 3 days in a row, and it’s just another one of those perfect lunch recipes – it’s cheap, it’s portable, and it’s filling without sending you into a post-lunch coma.
I made this with canned chickpeas, because I had some old cans to use up. Feel free to make this with dry chickpeas that have been soaked in water overnight. If you’re not familiar with tahini, it’s ground sesame seed paste; you should be able to find it in a Middle Eastern grocery in your area, if it’s not already available in your local grocery store.
Loosely adapted from Smitten Kitchen
2 14-oz cans of chickpeas, or 28 oz of dry chickpeas soaked overnight
1/4 of a medium-size red onion, finely diced
2 tablespoons finely chopped fresh parsley
2 tablespoons lemon juice
1 tablespoons olive oil
1 tablespoon tahini
salt and pepper to taste
a dash paprika (optional)
Mix all ingredients in a bowl. Smoosh to the consistency you prefer, using whatever means available (potato masher, wooden spoon, fingers, etc.) Serve by itself or on toast.
Now Playing: The Silver Seas / The Best Things in Life - love these guys. Their new album is available for purchase here (official release date is June 6th, 2010)