I made hummus once in college, and I remember being shocked at how easy and cheap it was. After all, hummus is 90% chickpeas, and chickpeas cost next to nothing. The expensive ingredient is the tahini, but if you break it down into cost per recipe, it gets really inexpensive. This recipe promises to be “the best,” which we’ve normally had bad luck with. It’s gonna make a lot of hummus, so I sure hope it turns out well!
- 2 (15-1/2 oz.) cans chickpeas
- 1/4 cup freshly squeezed lemon juice, from 2 lemons
- 1/4 cup sesame tahini, well stirred
- 2 cloves garlic, roughly chopped
- Heaping 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon freshly chopped parsley, for serving (optional)
- Paprika, for serving (optional)
Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them).
Add chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and 1/3 cup of the reserved canning liquid to the food processor.
Process for several minutes until smooth and creamy.
Transfer the hummus to a serving bowl (in my case, a very fancy plastic storage container). Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika.
RP Servings: not sure exactly, but it made about 3 cups.
Stars: 4.5 stars, super easily doctored to 5 stars!! I think that this is the first time we’ve ever had a “best of” recipe that actually was the best! It was a little thick and a little bitter, so all I did was add a little more lemon juice, olive oil, and liquid from the chickpeas can, and it turned out perfect. It’s an awesome base recipe for any kind of flavored hummus you might want. I added some extra garlic, which turned out great!