Marco Torres is DMU kitchen lead and master hummus maker in Summerfield’s Cafe on campus. Hummus was added to the café’s menu about two and a half years ago to provide another option for vegetarians. He says most DMU people like the hummus to be spicy, so he adds chipotle, Cajun or jalapeno seasonings. Here is his regular recipe, which you can downsize as needed:
Marco’s hummus (halved for a family-size portion)
- 4 cups garbanzo beans, drained
- 4 oz. tahini (ground sesame seeds, typically sold in jars in Asian food sections or stores)
- 1 tsp. lemon juice
- 3.5 oz. chipotle peppers
- 1 sprinkle of salt
- 1 sprinkle of pepper
Blend all ingredients in a food processor. Hummus is typically served on crackers or pita chips, but it also makes a nice veggie dip. Torres says his favorite way to eat hummus is on a turkey sandwich in place of mayo. Bon appetit!
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