Hummus

img_3656I’ve been somewhat daunted by the process of making hummus ever since I watched my housemate last year shell an entire can of chick peas just to make a batch of hummus. It looked like a painstakingly long process to make something that could be purchased at the grocery store for a couple of dollars. However as I recall, the resulting homemade hummus was absolutely delicious and the store-bought brands just didn’t compare to the homemade version.

So imagine my excitement when I discovered a recipe for hummus that did not require removing the shells of each individual chick pea! This is probably the simplest recipe possible for homemade hummus. All you need is a food processor (I think a blender could probably work as well) and you are good to go!

I do think that the simplicity of this recipe does sacrifice a bit of flavour as the result is not the best hummus I have ever had, but it is certainly good enough for me on a lazy day.

I am very excited to have a whole container of fresh hummus to snack on this week :)

Hummus 

Ingredients:
3 tbsp. juice from 1-2 lemons
¼ cup water
6 tbsp. tahini, stirred well
2 tbsp. extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1 small garlic clove, minced (about ½ tsp.)
½ tsp. table salt
¼ tsp. ground cumin
pinch of cayenne pepper
1 tbsp. minced fresh cilantro or parsley (optional, for garnish)

Directions:
Combine lemon juice and water in a small bowl or measuring cup.  Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.  Set aside 2 tablespoons chickpeas for garnish.

Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds.  Scrape down bowl with rubber spatula  With machine running, add lemon juice-water mixture in steady stream through food tube.  Scrape down bowl and continue to process for 1 minute.  With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes.  Drizzle with olive oil and serve.

Source: Annie’s Eats, from Cook’s Illustrated, May/June 2008.

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1 Comment

  1. Ethereally Smooth Hummus « The Little Spork

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