The most important staple. I’d rather run out of bread and milk before hummus. This version uses slightly less fat than commercial hummus, but it still tastes great. As always, adjust fat and seasonings to your taste.
- 16 ounces (2 cups) cooked chickpeas. Cooked-from-dry are superior in flavor to canned and they’re cheaper. 35 minutes in the pressure cooker, 2-three hours in a stock pot.
- 2 tablespoons tahini
- Juice of 1/2 lemon
- 2 cloves garlic
- 1/2 teaspoon cumin
- Water to thin
- Olive oil to garnish
- Enough salt
Tip—Using a blender gives the best consistency, but it takes just a bit more time. Be ready to stir the chickpeas in between blending spurts and add a little water to keep the whole mixture flowing onto the blender’s blade at the bottom of the jar. Just stop the blender, take a spatula, and make a hole in the middle of the chickpeas into which you pour a little water. Stir with the spatula then blend more. It’s worth it for the creamy, non-grainy texture you’ll get. You can also use a food processor, but you’ll need to do all steps for a longer time to achieve the right texture.
Add tahini. lemon, garlic, cumin, and salt to blender. Puree. Add 1/3 of the chickpeas at a time, blend until creamy smooth according to above note, then add more chickpeas and repeat. Transfer to refrigerator to chill. Serve with a drizzle of olive oil and lemon wedges.
Add several tablespoons strained Greek yogurt for a creamier hummus.