Hummus. Snack of champions. This one is based on my mom’s recipe, who was inspired by my sister’s friend and Hummus aficionado Yotam. Despite her insistence on its simplicity when she sent me the recipe in an email awhile back, I have yet to make it until this past Thursday night.
- 1 (15 0z) can chickpeas (save water)
- Olive Oil, probably about 2-3 tablespoons
- 3/4-1 cup tahini
- 1-2 garlic cloves
- 1/2 to 3/4 of a lemon
- Spices: chili, cumin, turmeric, cayenne, black pepper
Drain the chickpeas but keep the chickpea liquid and set it aside. Throw the chickpeas in a frying pan with a generous amount of Olive Oil and the chopped up clove of garlic. Sauté them on high for a few minutes and then add your spices. Add a few teaspoons of each spice. Feel free to coat the chickpeas with the different spices since a lot of the flavor will be absorbed by the tahini. Allow for the chickpeas to simmer about 10 minutes. Once they have browned a bit and are a bit crusty, transfer them to a bowl or whatever you’ll mix the hummus in.
Using a masher or hand mixer, mash the chickpeas. Then, add the tahini. I would start with about 3/4 of a cup and check how the consistency is. You can also add some of the chickpea water to help the consistency, since it’ll be pretty thick. Squeeze the lemon over the hummus and continue to stir. If you’d like, you could add more of the spices, a pinch of salt, or a clove of raw garlic to give it more zing.
You might want to throw it in the fridge for a bit before digging in, but there you have it! Your hummus is ready to dip or spread over…pretty much everything. A quick and easy way to make some delicious hummus. I’m definitely up for trying a more daring hummus next time (people on the internet seem to be putting a lot of weird stuff in hummus nowadays). But for now, this classic hummus, especially by providing a basis for future recipes, will do.