Well it’s been about eight months since I’ve posted a recipe; working full time and working on a master’s degree doesn’t leave a lot of time for hobbies. I’m still cooking of course, and finally took a photo of something, so thought I’d share this yummy and delicious hummus recipe.
If I had more time I would have cooked my own chickpeas, but happy to have a time-saving can of them in my cupboard!
For the smoothest hummus you can take a few minutes to remove the peels from the chickpeas. It really does make a difference! But of course you can just throw them in there with the skins on.
This is best made in a food processor, but if you have a blender or immersion blender, those could do the trick. I suppose if you had a lot of time you could do it with a potato masher . . . ? Let me know if you try that!
I purposefully didn’t add amounts here. In the procedure below I suggest how much I added, but this is a really good recipe for “adding to taste;” add a little, then a little more if needed. I like mine lemony, and I like to serve it right away . The leftovers are excellent, but the batch fresh out of the food processor is the best.
I have been eating this hummus with crackers and as a dip for veggies.
What you need:
- can of chickpeas, drained, and preferably with skins removed
- garlic, crushed
- cilantro, clean and chopped once or twice, stems and all (unless there are some really thick, woody stems)
What you do:
- Pour the chickpeas into the bowl of the food processor.
- Add a dollop of tahini. I used about 1/4 cup.
- Put the lid on the food processor and blend it up for about a minute.
- Add a clove of crushed garlic (or more if you love your garlic), a whole bunch of cilantro (mine wasn’t a huge bunch), a little salt, half a lemon to start, and a pinch of cumin to start. Let that process until the cilantro is well chopped, and the hummus is creamy.
- Taste your hummus and see what you’d like to add more of. I almost always add a bit more lemon.
- Add a bit of water to make it the consistency you like and process again until it is really smooth, and you have the right balance of flavours. If you are going to refrigerate your hummus, keep in mind that it gets firmer when it’s been in the fridge for a while, so adding a bit more water can be a good idea.