THE KITCHN: Homemade hummus: Nothing could be easier
I'm fairly convinced that hummus is some of the best stuff on earth. It might look beige and boring in the bowl, but this blend of soft chickpeas, olive oil, tahini, lemon juice and garlic creates a dip that is so much more than the sum of its parts. Skip the store bought stuff -- making it yourself is so easy and will be far tastier than just about anything from the deli section.
Hummus is a Middle Eastern invention, and I am thankful for it. Chickpeas are a sweet and nutty legume that become incredibly creamy when blended, especially once you add a few spoonfuls of sesame tahini and a healthy glug of good olive oil. Lemon juice gives the blend a tart balance while garlic adds its own pungent punch. It's fantastic with just these five ingredients (plus salt and pepper), but it can be even better with spices like sumac, cumin, and smoked paprika.
The hummus we're making here uses canned chickpeas, which are readily available, easily stored for spur of the moment hummus cravings, and also surprisingly good. This said, hummus made from chickpeas that you cook yourself is a beautiful thing. If you have the time and inclination, I encourage you to try it. You'll need about two cups of cooked chickpeas for this recipe (roughly 1/3 pound dried chickpeas).
If you love super smooth hummus, it's also worth taking the time to pinch the skins from each chickpea. This is a time-consuming endeavor, no question; but hummus made with these denuded chickpeas is smooth as silk.
Tahini is one ingredient you might not have in your pantry. In a pinch, you can substitute other nut butters, but there's something about the earthy, slightly bitter taste of tahini made from sesame seeds that adds that little "something" to hummus. Stored in the fridge, a big jar of tahini will last for quite some time, so you don't have to worry about using it up right away. Tahini is also fantastic in salad dressings, sauces for grilled foods, and as a spread on sandwiches.
Hummus is more of an idea than a recipe -- this is my favorite version, but there is lots of room for others. Play around with the proportions, add some spices, and make this recipe your own.
Hummus
Makes about 2 cups.
1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
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