One time, I set my Slack notification sound to “hummus”. Slack, if unfamiliar, is a workplace messaging app. That means that every time someone messaged me, a British woman kindly notified me by saying “hummus”. It didn’t last long.
Speaking of, this hummus is so good, it won’t last long either (nailed it).
I love hummus! It takes minutes to make, makes a healthy snack, and is super versatile. There are probably a hundred ways to make hummus, but I’ve found this recipe to be the most convenient and least finicky version.
Some recipes suggest that you to peel the skin off the chickpeas for a smoother consistency. But who has time for that?? Sorry, friends. I can’t make it to happy hour — I have to go skin my chickpeas. No thanks.
Classic hummus is also an excellent starting point for different flavor variations — i.e. roasted red pepper, roasted garlic, avocado, thai curry (whaat? more on this one later).
If you have 10 minutes, I highly recommend making a batch before Game of Thrones on Sunday. Just make sure you don’t run out of pita chips.
perfectly plain hummus
adapted from “How to Cook Everything”
- 2 cups drained canned chickpeas, (reserve some of the liquid)
- ½ cup tahini
- ¼ cup extra virgin olive oil
- 2 cloves peeled garlic
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika (save 1 for garnish)
- Put the chickpeas, tahini, cumin, paprika, oil, garlic, salt, pepper, and lemon juice in a food processor and process on low
- Add chickpea liquid (or water) and purée until smooth
- Scrape down the sides of the bowl — and adjust seasoning as needed
- Refrigerate for 2+ hours before serving to let the flavors meld together
- Drizzle with olive oil and sprinkle with paprika before serving (or realistically, eat it straight out of the tupperware).