Hummus aboard

Garbanzo been dip, in every variation is lovingly called hummus aboard on our boat. It is our on board go-to appetizer, and general accompaniment to most bowl salads and pop up happy hour parties.

Sometimes I think we should have called the boat the s/v Hummus. 

 

I make a variety of hummus regularly, and easily adapt the recipe to the occasion. Make ahead for a big party, and store in multiple servings for a quick happy hour.

 

I like recipes that use easy to store, nutritional food. Garbanzo beans are very nutritious, and easy to store dried, or canned.  I often will sprout the dry chick peas to increase the nutrition, I have found that you will still need to blanch them before whipping into hummus.  In the PNW people really like chickpeas, and great canned varieties are easily available, at a good price. 

When shopping for chickpeas / garbanzo beans, look for Mediterranean shops for the best options, I like to spend a bit more for organic if it is reasonable. I also give the can a little shake to see if they are not squished.  Cans of chickpeas are something I stock up on when I find them on sale, in the summer I keep 20 cans in stock in the floor storage of the boat, also carry a large container or dried beans for sprouting. 

 

Hummus is the perfect tapas dish to add to a meal. We often add some hummus  to a salad with grilled or pickled vegetables. 

Olive oil is a staple aboard. Use as much as you want when making hummus.

Garlic is a must. It is easily bought at local markets, and it stores well. Easy to grow in the PNW, I think most people have a crop somewhere. However it is good to note when serving a group, some people can be affected badly by raw garlic.

I love all the local salt producers and Hummus is the perfect platform to try them all.  I think the larger salt grains work well with the hardness of the bean dip.

 

 

Stock up on your favorite spice paste or infused oil, I have tried and like Harissa. The spice shop in Granville Island recommended Rose petal and harissa, wonderful, and I used it on much more than hummus.

Tahini is ground sesame seeds. It is a good part of hummus but not completely necessary.  The shop Fig, in Victoria is my source for tahini. It is packaged in a solid plastic container and a good price. It is softer than other more expensive varieties but I am happy. And I bet I have 3 in the floor.

Local jams and preserves are plenty, and I suggest trying them all. Never have I left a market without a jar of something.  Use in small ways the concentrated flavors will give you every cent in return.  One of my favorites is Salt Spring Kitchen Company. The classics are onion jam, and candied jalapeños they are not to be missed on hummus and more. 

 

Pickled anything is is great as an accompaniment, and adds great colour. This Sweet Pickled Red Onion made on Gabriola Island, is a must whenever we visit Sylva Bay marina store. 

Lemon is so fun and fresh squeezed on hummus, and sometimes it makes sense to buy them. Other times if you want the bright citrus then try Sumac, it is also lovely and red and easy to store this spice powder aboard.

 

 

 

How to whip this all up, you have a few options depending on your power availability in remote places. A reasonable inverter will power a small cuisinart or chopper machine. I have seen comments raving about this one (I shared a photo), and I did notice it came in some fun colours.  I have a chopper adapter for an immersion blender, it works and I sharpen the blades from time to time.

 

 

I friend at SYC introduced us to the hand pull chopper. What a wonderful idea, and ideal to make hummus anywhere, and keeps it perfectly simple. 

 

 

Recipe 

 

Drain the can of chick peas, or blanch until soft if you re using sprouted chickpeas

 

Pour half of the chickpea into your blender or whipper

 

Add a bit of olive oil

 

Add your basic spice mix

 

Chop garlic however and add

 

Tahini paste, tablespoon is about right

 

Blend until fairly fine while adding water to thin it so that it will blend well

 

Add the other half of the chickpeas, and if you are using an infused oil, or herbs

 

Blend just enough that it is a dip consistency, and you like the finish

 

Serve on a wide bowl or even a plate, especially it your dip is thicker

 

Drizzle all your fabulous space paste finds on the dip

 

Finish with a drizzle of olive oil

 

Maybe some olives if that works, caper berries are fun

 

  

I have found a great Wild Rice Works chip available locally, it is a great shape and strength. This plain sea salt chip with black sesame seeds is kept stocked aboard. Any fresh vegetable works well with hummus, carrots fresh from the market, or sweet potato crisps. I particularly like rice crackers with seaweed, firm small and round, and sold in a foil packet and made in Australia.  

A very local chip made from corn is another favorite, and also wheat free.

I like making hummus, but I never hesitate to buy my all time favorite hummus when we are at shore side. Holy Hummus is made in Victoria, it is soft and very garlicky. This amazing hummus with Adrianas corn chips are the classic Victoria quick store pick up snack. 

 

And sometimes I just put hummus on rice and top with steamed vegetables, and salad mix.   This hummus recipe can be adapted for all kinds of beans, such as great northern and white beans. 

 

If you share your hummus on social media, you must checkout the hashtag #hummuswithaview    it is pretty inspiring..

x