I have an unhealthy relationship with Hummus, which is to say that if hummus is present, I will consume it, and continue doing so until it is gone. It seems almost like it’s cheating because it doesn’t seem like it should be anywhere near as flavorful as it actually is. But ever since my first taste over half my life ago, I’ve been hooked on this spread that’s equal parts nutty, tangy, and creamy, and sometimes, I need to be able to summon forth hummus without a trip to the grocery store first. In those instances, shelf stable ingredients and a quick turnaround time from ideation to completion are ideal. In other words, sometimes I just don’t want to cook beans overnight.
Hummus from Canned Chickpeas
Ingredients
- 1/4 cup sesame tahini
- 1 lemon juiced
- 1 clove garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 14-ounce can chickpeas drained with liquid retained
- 2 tablespoons olive oil
- 2-3 tablespoons reserved water from chickpeas
- paprika or sumac if desired for garnish
Instructions
- Add tahini and lemon juice to food processor and process one minute
- Add garlic, cumin, and salt and process one minute
- Add chickpeas in two batches and process each one minute
- Drizzle in oil with processor running, 30 seconds
- Drizzle in reserved chickpea water until desired consistency is reached
- Serve with a sprinking of paprika or sumac if desired
Make it? Love it?
