There are countless hummus recipes out there, and this is mine that I have tweaked and perfected to suit my tastes. I feel like lots of you may already have your own hummus recipe that you prefer. But even if you've already got one you like, try tweaking it with some of the suggestion in this one and see what you think.
If I have the time, I'll make this recipe completely from scratch, with dried chickpeas that I soak and cook myself. It does make a difference, but it can be hard to find the time and so for this I've listed canned chickpeas to give a quick and easy hummus-in-10-minutes recipe.
- 1 can chickpeas (15oz), drained but save the liquid
- 3 tablespoons tahini
- Juice of one lemon (about 1/4 cup)
- 1-2 garlic cloves, diced (this depends on how garlic-y you want your hummus. Be warned, since the garlic is not cooked, it is more pungent than you might guess)
- 1 teaspoon salt
- 1-2 teaspoons cumin
- 2 tablespoons olive oil
Put all the ingredients except for the chickpeas and olive oil into the blender. Add the chickpeas and olive oil in in batches (to allow them to blend better), and blend until smooth and creamy. It is worth adding the olive oil in slowly, to ensure that you don't end up with a hummus that is more oily or liquid-y than you want. If the hummus is thicker than you would like, add the liquid from the can of chickpeas in little by little until it reaches the consistency you desire.
If you are making this to serve to others (or if you just want to impress yourself!) you can garnish your hummus with a dash of cumin, or a sprig of cilantro, for presentation purposes.
*Image courtesy Flickr creative commons.