Back when I made this Hummus Glazed Salmon (which is going to be my dinner tonight and it makes me so excited like wow, you can’t imagine how awesome it is until you try it) I promised you that I’d be posting my recipe for homemade hummus soon.
But I didn’t.
You see, I’m the most unorganized thing ever, I keep making promises that I won’t (accidentaly) keep and forgetting stuff… I’m terrible at remembering things, and this is a problem that is going to get worse due to lack of time… I’ll have to work on fixing this.
Thing is that there were times when I made hummus and did remember that I had to share the recipe with you… but it all gets eaten before I get to take any pictures. By the spoon, with carrots, pita chips, slathered on salmon, on sandwiches, toasts… you name it, but hummus is something that doesn’t last a second at home. And I always make big, big batches.
But all of it’s gone so soon.
This stuff is amazing, I tell you.
I used to be a huge hummus hater. I loathed it so much taht I couldn’t even stand the sight of it… let alone smell it or even taste it ugh. I though it was the fact that storebought tastes terrible… or at least the one that my local store carries does. Anyway, I decided to make my own, went to foodgawker and looked for a recipe that looked decent. And then I made it. And then hated it. Threw away the whole jar… I didn’t even want to hear the word “hummus” again. How could people like that stuff? I kept reading food blogs and seeing how everybody raved about it… And I didn’t quite understand why they were so crazy about it… I thought it was super gross by then.
But I really wanted to like it. So. Badly.
Which I did was make up my own recipe, using only ingredients I truly liked. And guess what. I forgot to add the olive oil. And you guys know that olive oil is my favorite thing ever and I love it so much but I’m not going to deny that I liked the hummus better that way… Gosh, it tasted awesome.
That’s why this is actually a lower fat version… not that it was my intention or something, you know I’m a sucker for healthy fats and definitely a huge olive oil lover… But this recipe came out so nice this way that I didn’t even try it with olive oil. How did I get the awesome, smooth texture then? Here comes the secret ingredient part. Don’t run away. It might sound weird but I promise that they won’t make the hummus taste odd at all.
Egg whites are what I used. Yep. Not only do they make this hummus super smooth and blend-able without having to use water (which dilutes the flavor in my opinion) or huge amounts of fats, but they also add an incredible punch of protein. How awesome is that???
Now, be careful here. You MUST use pasteurised egg whites, because you’re going to eat them raw, so make sure you use egg whites from a carton, ok?? I don’t want to make you all ill or something.
You’ll see that I used toasted corn flour as well and it might also sounds strange to you… if you haven’t closed this tab and get out of here by now, congratulations, this hummus will be so worth it in the end. Using toasted corn flour makes the hummus taste like popcorn and that, my friends, is a wonderful thing. Popcorn flavored everything is my fav, like these chickpea bugers. Coincidence? I think not. This hummus is actually an spreadable version of the burgers… Yeah, when I’m obssesed about a certain food, I make all I eat taste the same… Don’t judge me and get cooking now! You need this hummus in your life.
You really do.