When we first started dating, John would always try to woo my roommate at the time, who just didn’t care for a third, frequent visitor in our small apartment in DC. It didn’t quite work, but it was a valiant attempt. One the many nice things John would do was bring over dinner from Moby Dick. We’d watch The Bachelor, and I’d eat spoonfuls of that hummus. Oh my gosh…that hummus. It’s truly unbelievable. It’s so creamy and garlicky…and I’m satisfied with the pita bread and hummus as my meal. Store bought hummus just doesn’t cut it. They’re always too thick and lack in the flavor department.
Anyway, this recipe from the Minimalist Baker is delicious and only involves 6 ingredients. It’s also easy to make your own — adding some paprika, roasted red pepper…the sky’s the limit! Plus, if you’re not familiar with the Minimalist Baker, it’s an awesome resource, especially if you’re vegetarian.
PREP TIME: 1 hour 15 minutes
COOK TIME: 1 hour
TOTAL TIME: 2 hours 15 minutes
Servings: 6 (1/3-cup servings)
- 1 cup chickpeas (uncooked / dry)
- 3 cloves garlic (crushed + skins removed)
- 1/3 cup tahini
- 2 Tbsp lemon juice
- 3/4 tsp sea salt
- 2 Tbsp olive oil (if avoiding oil, sub water or more lemon juice)
- 1 Dash garlic powder
FOR SERVING optional
- Pita chips
- Red bell pepper
Add (uncooked) chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. This is a quick method. Alternatively, soak overnight or at least 6 hours in cool water.*
Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water and add kombu (optional) for improved digestibility.
Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain.
Add cooked chickpeas to a food processor or high-speed blender along with garlic, tahini, lemon juice, sea salt, and olive oil. Blend until creamy and smooth, scraping down sides as needed.
Add garlic powder and herbs if you wish. Blend and taste. Adjust flavor as needed, adding more salt for saltiness, lemon juice for acidity, garlic for “zing,” tahini for nuttiness, or fresh herbs for color and herbal flavor.
If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed. Enjoy with whatever accouterments.
This will keep for about a week in an airtight container in the refrigerator.
*I recommend the full, longer method. The chickpeas aren’t quite soft enough with the quick method, I’ve found.
Recipe adapted slightly from Minimalist Baker and can be found here.