I really love chickpeas and hummus is the expression of all that is right and good about this humble, adorable legume. This savoury dip is great spread in sandwiches or served up with veggies and pita bread. It’s packed with fibre, protein, iron and magnesium.
My Lebanese pal, Roger, taught me how to take my hummus from good to great. Thank you, Roger!
You will need a food processor for this recipe (or the patience of a saint to mash and grind all your ingredients by hand). Okay, let’s go. You could have hummus in 5 minutes.
1 ½ cups chickpeas (that’s one 15 oz can drained and rinsed or ½ cup dried chickpeas cooked).
Juice of one lemon
1-2 cloves garlic cut in pieces
1 tsp sea salt
1/3 cup tahini
¼ to ½ tsp cumin
5-10 drops hot sauce (I use a chipotle hot sauce).
If you really want to show some love and have an extra 15 minutes, pop the skins off the chickpeas – just pinch the chickpea and the skin will come off. Removing the skins creates the most silky, smooth hummus you’ve ever had. Yes, it’s kind of tedious work but put on some great tunes and shed that skin (and discard them).
If you take the time to discard the skins you’ll have hummus in 20 minutes. If you skip this step, you’ll have hummus in 5!
If you leave the skins on, that’s cool too. You’ll have a more “rustic” texture. Roger confesses he far prefers the skinned chickpea version of hummus but rarely has the patience to do this step.
Put everything in your food processor and blend and blend and blend. You can add up to 1/3 cup water to make a creamier dip. Do NOT add olive oil at this stage. It can actually make the hummus a bit bitter.
Serve your hummus with a drizzle of good olive oil and a sprinkle of paprika.