Hummus: Simple, Uncomplicated and Filled With Umami……Um-what?

Hummus is what? Yes, simple and uncomplicated because it’s easy to make with so few ingredients and “umami,” which means “delicious” or “yummy” in Japanese. Yet there’s a little more to umami.

Umami is the difficult-to-define “fifth taste”. In the Western world, we have only four basic tastes: sour, sweet, salty, and bitter. Umami, a fifth taste from Asia, is savory, complex, and yummy! It’s hard to translate, delicious in a salty savory kind of way. You know how it is when you taste something that is so filled with savory taste that you can’t wait for the next bite.

I like this definition from The Herb Farm.

In Shinto and Zen Buddhist religions, each food’s natural flavor, color, shape, and aroma are considered a gift from nature to be enjoyed and revered. This combination of qualities is a food’s umami.

• Umami can involve all the senses: sight, smell, touch, hearing, and taste.
• Umami wakens positive emotions.
• Umami can have cultural, spiritual, and even mystical aspects.
• Education, experience, and understanding elevate and refine our taste and our perception and enjoyment of umami.
• Umami contains a promise of pleasurable outcome.
• Umami conveys a sense of beauty.
• Anticipation enhances umami.

When I put together a table of appetizers I always make sure to include hummus in the mix. Maybe hummus isn’t exactly precisely what you’d term umami but it’s delicious, healthy and kids seem to really like it, too. And for me it fits the above requirements! Hummus can be a little expensive at the grocery stores, especially if it’s has roasted red pepper sauce on top. I thought it might be too complicated to make myself until I discovered a recipe this summer. It’s just too easy which puts it in the Zen Meal category.

Hummus is simplicitly at it’s best. Just 6 ingredients. Blended in minutes and all for the price of a can of garbanzo beans and a jar of tahini which is roasted sesame seeds made into a paste.

The Ingredients for Hummus

The Ingredients for Hummus

Ingredients:
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons of tahini
1 can of garbanzo beans or chickpeas
1/2 teaspoons of salt
1/4 cup of the liquid from the can of garbanzo beans

Directions:
Put all the ingredients in the food processor. Mix until all the ingredients are smooth. You’re done. Amazing!

I put them in my new Blentec.

I put them in my new Blentec.

Delicious/Umami!

Delicious/Umami!

Dip carrots, crackers, brocoli, carrots and radishes.

I also put some roasted red peppers from a jar in the food processor with garlic, a little lemon juice and a dash of olive oil to put it on top the hummus. But only do this if you have a few extra minutes! :)

Hummus with Red Roasted Pepper sauce.

Hummus with Red Roasted Pepper sauce.

“UMAMI!” is all I can say!

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12 Responses to Hummus: Simple, Uncomplicated and Filled With Umami……Um-what?

  1. Melissa says:

    Ohhhhh another great recipe just waiting for me to make :-) My kids are gonna love this! Sharing <3

    [Reply]

    Betsy Reply:

    Melissa,
    I just loved your Quinoa so I’m glad to make an exchange with you! And the kids really do love it!

    [Reply]

  2. Yummmmm…..

    These look so delicious! I usually get pre-prepared hummus, but now I am thinking about living on the edge (if that’s what you call it) and trying these out. Thanks for sharing Betsy!

    [Reply]

    Betsy Reply:

    Victor,
    I used to get the prepared stuff too. This is so much better. Glad I’m getting you out of your comfort zone!! :)

    [Reply]

  3. Ashley Slupe says:

    I believe I’ve had your Hummus Betsy and it’s wonderful!!

    [Reply]

    Betsy Reply:

    You have had it Ashley! Just last week!! :)

    [Reply]

  4. Carrots and hummus is delicious. Thank you for the awesome and cheap hummus recipe. I also enjoyed the interesting facts surrounding food, Buddhism, and Umami.

    [Reply]

    Betsy Reply:

    Sebastian,
    I love reading about eastern traditions and it’s great when we can find parallels in our western lives.
    Thanks for the comment!

    [Reply]

  5. Cathy says:

    I love hummus as well, Betsy, but have not tried making it, so great to have your recipe. I’ll give it a try!!

    [Reply]

    Betsy Reply:

    I think you’ll really like it Cathy!
    Thanks for stopping by!

    [Reply]

  6. Terry says:

    I’ve found that by using sprouted chickpeas you get an even more nutritious hummus. I buy dried chickpeas and soak in filtered water over night. Drain them and let them sit in a bowl 24-48 hours, until the majority have sprouted.

    I process the sprouted chickpeas first slowly adding the oil (since they are raw, the processing take a bit more care). In addition to the enzymes being present, the sprouted chickpeas tend to cause less gas than the cooked/canned.

    This variation tends to not be quite as creamy as the cooked/canned option and has a more earthy flavor.

    Cheers,
    Rev Terry

    [Reply]

  7. I always serve hummus when I have company. Great recipe. Umami!

    [Reply]

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