Hummus

Lately I’ve been craving versatile dishes including this hummus that serves as an appetizer, side dish, or flavorful addition to your main meal.  Lemony and bright, which is the way I love it, the recipe can be adapted if you prefer less citrus.  Hummus also has the benefit of giving you plenty of plant-based protein from chickpeas and tahini, making it a great dish to add into your weekly rotation.  Serve it with pita chips and vegetables or round out a nice board with grape leaves, olives, roasted peppers, and the like.  The possibilities are rather endless, and I also suggest using it as a delicious sandwich spread.

For the simplest preparation, this recipe uses canned chickpeas, and one extra step makes them incredibly creamy in less time than it takes to cook dried chickpeas.  The quick method also ensures you can have this on the table soon after the mood for it strikes.

Ingredients

2, 15-ounce cans chickpeas
½ teaspoon baking soda
3 large lemons, divided
3 garlic cloves, minced
6 tablespoons tahini
½ teaspoon kosher salt plus additional
⅓ cup extra-virgin olive oil
Optional toppings: chopped kalamata olives, paprika, crunchy seed blend

When making this recipe, I recommend using a food processor for the best results.  Alternately, a high-powered blender can be used, but depending on the strength of your equipment, the chickpeas may not get processed quite as well.

How to Prepare the Chickpeas

For the smoothest texture, I start with canned chickpeas then simmer them briefly with baking soda before removing plenty of skins that get loosened during the cooking process.  Since the mood for hummus often strikes quickly, this process softens the chickpeas to a consistency that is perfect for processing.

Rinse the chickpeas in a sieve under cold water then add to a pot. Cover with a couple inches of cold water, add the baking soda, and bring to a boil.  Once boiling, reduce heat to maintain a simmer and continue cooking for 20 minutes.

Strain the chickpeas, rinse under cold water, and agitate them to release any loosened skins.  Discard as many of the loosened skins as possible (there should be quite a lot) as this will help to ensure the hummus has a smoother texture.

How to Mellow Raw Garlic

While garlic is delicious in hummus, I like to temper the harsh bite by letting the minced garlic sit in just enough freshly squeezed lemon juice to cover for 10 minutes.  During this time, the garlic becomes more mellow and enjoyable.  Drain completely and set aside.

How to Make Hummus

Add the chickpeas and drained garlic to the bowl of a food processor and process until a paste forms.  The paste will not be completely smooth but should be on its way.  The chickpeas should be soft enough to process this way, but if your blade becomes stuck, simply begin adding the wet ingredients.

Once a paste has formed, add 6 tablespoons lemon juice, tahini, and salt and continue processing until very smooth.  (If you prefer less lemon, you may wish to try adding ¼ cup lemon juice instead.) Stream in the olive oil and continue processing.  Finally steam in 1 tablespoon chilled water.  Taste and season with additional salt to taste, processing after each salt addition. If you have reduced the quantity of lemon juice or prefer a thinner consistency, additional water can be added slowly.

Serve in a bowl drizzled with additional olive oil and topped as desired, such as with chopped kalamata olives and fresh parsley, a sprinkle of paprika, or a crunchy seed topping.

For another tasty dip, try this guacamole.