I’d gotten lazy (or should I say, busy) and stopped making hummus at home. For a while I stopped buying it at all, but my toddler adores the stuff and eats it like baby food so when I saw this recipe in my ATK magazine, I knew I had to try it.
Like most recipes from ATK, there was an extra step of work that, they claimed, would ensure silky smooth consistency. If you’d like to sub ten minutes of your life for less silky smooth hummus, I get it. I might do that next time, just to compare. If that’s you, skip right to step 2 below and the recipe takes about 3 minutes to make.
I’m at the time of my life where when we gather with friends, the apps are typically hummus and carrots and guac and chips. Why? Kids and adults both enjoy, you can buy everything, and no one cares. I’m seriously on board. But, like I said, the enticing photo was just too good to pass up. So happy to report that the picture was not false advertising. I couldn’t stop eating this – I went through almost a half cup of dip just myself. It was creamy, balanced, and beyond fresh tasting. If you’ve never made it yourself I highly recommend you try.
Adapted from America’s Test Kitchen
Makes about 3 cups
2 (15 oz) cans chickpeas, rinsed
4 garlic cloves, minced or pressed through garlic press
1/3 c. fresh lemon juice (from 2 lemons)
1 tsp. table salt
1/4 tsp. cumin
1/3 c. water
1/2 c. tahini, well stirred
3 tbsp. olive oil
Parsley and olive oil to serve
- Remove about ten chickpeas to a small bowl – cover and refrigerate. Place remaining chickpeas in bowl of food processor.
- Combine garlic, lemon juice and salt in a small bowl. Set aside for 10 minutes.
- Add garlic mixture to chickpeas along with cumin and water. Process until smooth.
- Add tahini and oil and process for another minute. Add additional salt, to taste, if desired. Serve immediately or cover and refrigerate. When ready to serve, drizzle with olive oil, reserved chick peas and chopped fresh parsley. Serve with pita chips and crudite.