Simple and tasty–hummus!
Hummus is one of those things that just can’t go wrong. Hummus is like dark wash jeans that you can dress up and down. You can tailor hummus to your preferences almost infinitely–make it more lemony or smooth or anything! Use this recipe as a jumping off point and experiment!
So, apologies for this recipe: you need a food processor. Or at least, it’s way easier with one. I’ve made it using a fork and lots of arm strength before, but it’s definitely more worth it when you can just throw it all in the bowl and press a button.
Adapted from The New Moosewood Cookbook
- 2-3 cloves garlic, cut into chunks
- 2 scallions, in 1-inch pieces
- 3 cups cooked chick peas (2 cans, or you can cook them yourself from dried. Reserve some of their liquid either way)
- 6 T tahini
- 6 T lemon juice
- 3 T olive oil
- 1 tsp salt
- black pepper
- optional: a large handful of parsley
Put garlic, scallions, and parsley (if you have it) into a food processor and run until minced. Add chickpeas, tahini, lemon juice, salt, pepper, and olive oil.
Puree for a while until the hummus is a thick paste. With this ratio of ingredients, the hummus will probably still be pretty thick–more of a spread than a dip. Add some of the reserved chickpea liquid or more olive oil to make it thinner if you like. Adjust seasonings if desired. And that’s it! All done! Transfer the hummus to a container and chill!