The interns took over this weekend with our very own workshop for the Stanford community. And what better food to make than hummus! It’s quick, easy, and wonderfully customizable.
To begin, Emma led us in a quick pita bread making session. We made the dough with flour, yeast, and water and let it rise for fifteen minutes before cutting it up and rolling the individual balls into round pita shapes. After loading them up onto baking sheets and popping them into the oven, we moved on to the hummus.
Isabelle showed us how to create the base for our hummus by blending together lemon juice, garlic cloves, tahini sauce, olive oil, and garbanzo beans. As the base was being made, we began prepping some of the optional ingredients that would be added to the base to give our individual hummuses some personality. We roasted red bell peppers in the oven and Kevin showed us his mom’s method for roasting jalapeños by first charring them over the stovetop, then allowing them to stem inside a plastic bag.
Artichokes, olive tapenade, sun-dried tomatoes, and cilantro were just some of the ingredient option you could’ve added to your hummus to give it a unique flavor profile. Personally, I was going for a savory, smokey taste so I upgraded my hummus with a ton of roasted jalapeños, cumin, and olive oil. Amazing!
Kevin Baichoo, a freshman who customized his hummus with lime, cilantro and Sriracha, had this to say about today’s workshop: “it was hummus-y!” Yes Kevin, hummus-y indeed.