Easy Hummus
Recipe by Nicole Thom-Arens
Makes 1 ½-2 Cups
I’ve been making this hummus for more than 15 years. There are loads of varieties of hummus at the grocery store, but this is my favorite. In full disclosure, I haven’t found a tahini I like, so I’ve always left it out. This really is less of a recipe and more of a process. Consider this the base and you can add whatever you’d like to it. Mostly, I eat it as is, but I have added roasted red peppers in the past. Serve hummus with Molly Yeh’s whole wheat pita.
Ingredients:
1 small clove of garlic1 can (13-15 ounces) of chickpeasJuice of one lemon1/4 -1/2 teaspoon of salt1-2 tablespoons olive oil
Instructions:
1. Drain and rise chickpeas. 2. Peel garlic. 3. Add garlic to the bowl of a food processor. (A food processor is absolutely necessary to make creamy hummus.) 4. Blitz garlic in the food processor until finely chopped. 5. Add rinsed chickpeas. 6. Blitz for 3-4 minutes, stopping to scrape down the sides of the bowl frequently. (This is what makes silky smooth hummus without having to remove the skin of the beans. Let it blitz for the full three to four minutes. It will evolve from chunky to a smooth, thick paste.)7. Add the juice of one lemon.8. Add salt to taste. 9. Blitz to mix well. 10. With the food processor running, add 1-2 tablespoons of olive oil. (The amount of oil needed will depend on how juicy the lemon is and how creamy you like your hummus.)11. Serve at room temperature or store in the fridge for up to four days.
Ingredients:
1 small clove of garlic1 can (13-15 ounces) of chickpeasJuice of one lemon1/4 -1/2 teaspoon of salt1-2 tablespoons olive oil
Instructions:
1. Drain and rise chickpeas. 2. Peel garlic. 3. Add garlic to the bowl of a food processor. (A food processor is absolutely necessary to make creamy hummus.) 4. Blitz garlic in the food processor until finely chopped. 5. Add rinsed chickpeas. 6. Blitz for 3-4 minutes, stopping to scrape down the sides of the bowl frequently. (This is what makes silky smooth hummus without having to remove the skin of the beans. Let it blitz for the full three to four minutes. It will evolve from chunky to a smooth, thick paste.)7. Add the juice of one lemon.8. Add salt to taste. 9. Blitz to mix well. 10. With the food processor running, add 1-2 tablespoons of olive oil. (The amount of oil needed will depend on how juicy the lemon is and how creamy you like your hummus.)11. Serve at room temperature or store in the fridge for up to four days.