Hummus: more serious than peanut butter, less fickle than baba ganoush.  Heartier than mayonnaise, less startling than mustard.

Let’s make some hummus.  Since I learned how to make it myself, I have stopped buying it from stores.  Ok, except that one time, but that was only because I was about to move and I needed my hummus fix but I’d already packed away my cooking utensils, look, it wasn’t my fault, and the stuff I bought was so mediocre that if anything it was a good thing, because now I know never to buy it from the store again, ok?

Another recipe that is neither original nor representative of a complete meal (unless you just eat hummus for a meal, which, I mean, I guess I can’t blame you), but good to have and easy to incorporate elsewhere.

For about one and a half cups of hummus, you’ll need:

  • A can of chickpeas
  • Tahini
  • Olive oil
  • A few cloves of garlic
  • The juice of half a lemon
  • Salt and pepper, to taste
  • Other spices (I like to use cumin, coriander, cayenne, and a little smoked paprika)

A note on equipment: a blender or food processor is, I think, the typical way to go, but I don’t own a blender or a food processor.  I do, however, have a stick blender (aka an immersion blender, aka a handheld blender) and a tall cup made to fit it, so that’s what I use for making hummus.  Use whatever you’ve got.  Sorry, a fork and a never-give-up attitude probably won’t be enough.

  1. Drain and rinse your chickpeas, reserving the liquid from the can.
  2. Combine a quarter cup of tahini, a quarter cup of olive oil, the garlic, the lemon juice, a large pinch of salt, a healthy sprinkling of pepper, and the chickpeas in whatever blending vessel you’re using.
  3. Blend.  If you’re using a stick blender, you may need to stop a few times to scrape the thick goop off the sides of the blade.
  4. Keep blending until it looks like it’s all mixed evenly.
  5. It’s probably a little thicker than you want it to be.  Add about a tablespoon of the reserved chickpea liquid (you didn’t throw it away, did you?) and blend until mixed.  If it’s still thicker than you want, add a little more liquid and blend again; repeat until it’s the consistency you want.
  6. Taste and add salt as needed.  Add your other spices and stir around to mix those in.  I like to go heavy on the cumin and coriander, lighter on the smoked paprika (a little goes a long way here), and as always just a dash or two of cayenne.

Go nuts!  Spread it on things, dip things in it, eat it by the spoonful, etc.  Just don’t put it on mushrooms.  They don’t deserve it.


Tupperware works, or if you’re like me and you made it in a tall cup with a stick blender, you can leave it in the cup and cover it with plastic wrap.  It’ll keep for several days, but why would you let it last that long?


Corn Tortillas

There was a time when I would spend actual, real, legitimate money on prepackaged flour tortillas.  I can admit that now because I don’t do it anymore.

Yes, making them yourself takes longer than pulling a couple disks of compressed napkin pulp out of a bag, but doing your laundry takes longer than just pulling your clothes out of the hamper, spraying them with Febreze, and putting them back in your dresser.

Short of rice in microwaveable pouches (which I’m not above!), corn tortillas are maybe the simplest meal staple to make at home.  There are only 2 essential ingredients (one of which is water), it takes about 10 minutes, and the cleanup can be done with a damp paper towel.

This isn’t an original recipe, nor is it a recipe for a complete meal, but I wanted to include it here because I intend to talk more about tacos in the future.  And a good taco starts with a good tortilla.  You didn’t hear it here first, and if you did, then you don’t get out enough.


  • Masa harina (You can get this at your big brand grocery store, but I haven’t seen it at Trader Joe’s.  Look for Maseca brand, that’s the good shit — and don’t get tamal flour by accident!)
  • Water
  • Salt
  • Other spices, if you want (I like to use pepper, smoked paprika, cayenne, and coriander)
  1. Measure out your masa harina in a mixing bowl.  To make four or five tortillas, you’ll want about six tablespoons of masa.  Scale it up or down accordingly, depending on how many tortillas you want.
  2. Add a pinch of salt and whatever spices you want to use to flavor your tortillas.  Stir it all up with a fork.
  3. Add the water, a tablespoon at a time, mixing with your fork as you go.  You want to add just enough water that the dough can be shaped into a ball (the right ratio of masa to water is going to be about 4:3).  If it’s still dry and crumbly and there are pockets of loose flour, add a little more water until it just comes together.  As it gets closer to that point, you’ll probably need to get in there with a hand or two.
  4. Set aside your dough, and lay a damp paper towel over it.  Put a griddle or skillet over medium-high heat.
  5. Here’s where you’ll have to MacGyver the best tortilla press method that your kitchen allows.*
    • In my kitchen, I have a flat countertop (no lines between tiles), which makes life easier.  If you don’t, you can use a cutting board or a plate.
    • Whatever the bottom half of your homemade tortilla press is, set a layer of plastic wrap down on top.  If it’s your countertop, you’ll have to pin down the corners so that it can’t move (cans of vegetables do the trick).
    • For the top half of your tortilla press, a saucepan or pot will work — something with a flat bottom.  Cover the bottom with another layer of plastic wrap.
  6. Break off and roll up a clump of tortilla dough, about the size of a golf ball, and set it down on the plastic wrap on your counter/plate/cutting board/other flat surface.  Now take the other half of your tortilla press and SMOOSH!
  7. You’ll need to apply some muscle; don’t worry, the tortilla can take it.  When you feel like you’ve given it enough, take off the top of your tortilla press.  If everything has gone according to plan, the tortilla, now flat and about 4 or 5 inches across in diameter, will be sticking to one of the sheets of plastic wrap.  Carefully remove it, letting it flop into the palm of your hand.
  8. Your griddle/skillet/other flat stovetop surface should be hot now, so smack that tortilla right onto it.  And I do mean smack — you’re not spiking a volleyball, so don’t get carried away, but you want there to be some force behind the tortilla’s entrance into the pan in order to prevent air bubbles.
  9. Flip your tortilla after a minute with a fork or spatula.  About a minute later, it’ll be done (if you want it a little firmer, keep it in the pan a little longer), so take it out and set it on a plate.
  10. Repeat until the dough is gone.  (Depending on the size of your griddle/skillet, you’ll probably be able to make multiple tortillas at once.)

Now you have corn tortillas!


I haven’t even talked about what to do with your tortillas yet, but if you end up making more than you can eat in one sitting, just stack up the remaining ones and wrap them in plastic wrap or stick them in a plastic bag and refrigerate them.  To reheat, put them in a pan on medium-high heat for a minute per side, or wrap them in a damp paper towel (5 or 6 at a time) and microwave them for about 30 seconds.

(Probably) coming next: what to put in your homemade corn tortillas!


*If you have a legitimate tortilla press at home, what the hell are you doing reading some random blog post about making corn tortillas at home?  Don’t you already know what to do?  Can I have your tortilla press, if you’re not using it?