Hummus is a staple food in my house, especially during the summer months when the vegetables are rolling in from the garden. For whatever reason, I was never big on making my own until I discovered Ann Byrne's "Hummus in a Hurry" recipe (What Can I Bring Cookbook, 2007). It doesn't require sesame tahini, which I rarely have laying around, and is super easy to throw together. All you need are seven ingredients, and a food processor or blender. This dip is great for parties, too- it's vegan/vegetarian friendly, gluten free, and doesn't have sesame, which some people are allergic to. If you have the time, I recommend adding roasted garlic instead of raw, and/or roasted peppers or eggplant to change up the flavor. Enjoy!
Hummus in a Hurry (serves 6 to 8)
3 medium size or 2 large size garlic cloves, peeled
1 can (about 15 oz) chickpeas (garbanzo beans)
1 teaspoon kosher salt, or more to taste
1/2 teaspoon ground cumin
Dash of cayenne pepper
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1) Using a food processor or blender, mince the garlic cloves.
2) Drain chickpeas, setting aside the liquid. Add the chickpeas, salt, cumin, and cayenne pepper to the minced garlic. Process in short pulses until the chickpeas are minced. Stop the machine and scrape down the sides with a rubber spatula.
3) Add the lemon juice, 3 tablespoons of olive oil, and 2 tablespoons of the reserved chickpea liquid to the processor bowl. Process until the hummus is smooth, adding 1 to 2 more tablespoons of the chickpea liquid as needed- the hummus should have the consistency of a milkshake. Taste for seasoning and add more as needed. Cover and refrigerate until ready to serve.
Written by Rachael of Open Eyes Press.
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