Hummus is really easy. So easy that I now refuse to buy the preservative-laden store variety. It’s a basic “pile everything into a blender and BOOM, you’re done” type of recipe. We’re having a party tonight, so I figured it would make the perfect dip, and the ingredients are a cinch to keep on hand.
This is a double recipe especially for those times when you’re entertaining. It makes about a quart (4 cups) of deliciousness. If you want less, just half it to scale back to only 1 can of garbanzo beans.
Recipe 35: 5-Minute Hummus
Total time: 5 minutes
Yield: about 4 cups/1 qt
Ingredients:
- 2 cans garbanzo beans, reserve half of the liquid
- 2 cloves garlic, smashed and peeled
- 1 tsp ground cumin
- 8 tbsp lemon juice
- 2 tsp salt
- 4 tbsp Tahini (essentially sesame butter, you can find it near the kosher foods in your supermarket)
- 4 tbsp olive oil
- ground paprika/chopped parsley for garnish
Process:
I like to combine all of my liquid ingredients (oil/liquid from beans/lemon juice) with the garlic, tahini, salt, and ground cumin and blend those first. Since I only have a personal-size blender, I have to do this in 1-cup batches. It’s kind of a pain, but it works. A regular blender or food processor is divine.
The next step is to add in your beans and blend it all down to the desired consistency. I like mine fairly smooth. Garnish with chopped parsley and a sprinkle of paprika (or chili powder) and enjoy. For a nice effect, swirl a tablespoon of olive oil on top.
Serve with pita or crackers.
Cheers!
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