Just a handful of ingredients …
Chickpeas, tahini, lemon, garlic, and cumin … with a bit of salt and olive oil
Hummus is a common item to pick up at the market … great for snacks, for lunch, for appetizers …
But when you realize how simple it is to make …and how much more delicious it is when you make it … you will be hooked.
The simplicity of making Hummus comes from the ready-to-use canned product that is so easy to find. However, if you want an even-better Hummus, the flavor from using the dried garbanzo beans is superior. See the note* for the method for soaking and cooking garbanzo beans from scratch.
Regardless of the source of the chickpeas, there is just one ‘trick’ or strategy to making great Hummus .. . and that is to thoroughly blend the tahini and lemon juice first – before adding in the other seasonings and the beans. Many recipes, for simplicity, I assume, suggest throwing all the ingredients into the food processor or blender at the same time. Thoroughly blending the tahini and lemon juice (until it is thick, creamy and pale in colour) is an essential first step.
Prep Time: 5 minutes
Yield: 2 cups
¼ cup (60 mL) tahini (roasted)
¼ cup (60 mL) freshly squeezed lemon juice
2-3 cloves of garlic, minced
½ teaspoon (2.5 mL) ground cumin
1 teaspoon (5 mL) Kosher or sea salt
1 can (540 mL/19 fl oz) chickpeas (garbanzo beans), drained and rinsed
2-3 tablespoons (30-45 mL) water
2 tablespoons (30 mL) olive oil
Garnish: Extra olive oil, some cayenne, or smoked paprika; some chopped fresh cilantro or parsley
- In a food processor bowl, place the tahini and fresh lemon juice. Process until thick and creamy and pale in colour – about 1 minute.
- Add garlic, cumin, and salt. Process 30 seconds, or until well mixed.
- Add chickpeas and pulse to gently process until mixture is smooth and thick … or to the consistency you prefer. Add some water if necessary.
- Place hummus in a bowl. Stir in olive oil. Adjust seasonings to taste.
- Garnish as desired – drizzle with a little olive oil; a pinch of cayenne or smoked paprika; and a colourful splash of chopped fresh cilantro or flat-leaf parsley.
*Cooking Garbanzo Beans
Place 1 cup of dried garbanzo beans in a large bowl. Cover with 4-6 cups of cold water and soak overnight (8-24 hours) in the refrigerator.
The next day, drain the beans. Place the beans in a large Dutch oven or soup pot with ½ teaspoon of baking soda and 4 cups of cold water. Bring to a boil. Reduce heat to low, and simmer gently (stirring occasionally) until the beans are tender (at least one hour). Reserve ½ cup of the cooking water. Drain beans and soak in a big bowl of cold water. Stir the beans up gently with your hands. If any skins rise to the top remove them with a slotted spoon. Beans are now ready for Hummus. Use the reserved cooking water if the Hummus is too thick.