Hummus
Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.
Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.
- juice of 1 lemon
- salt and black pepper to taste
- 2 cups drained well-cooked or canned chickpeas liquid reserved
- 1/2 cup tahini optional, with some of its oil
- 1/4 cup extra virgin olive oil plus oil for drizzling
- 2 garlic cloves peeled, or to taste
- 1 tablespoon ground cumin or paprika or to taste, plus a sprinkling for garnish
- chopped fresh parsley leaves for garnish
- Carbohydrate 4.440475 g
- Cholesterol 0 mg
- Fat 14.81775 g
- Fiber 1.45775002859533 g
- Protein 2.64235 g
- Saturated Fat 2.0620575 g
- Serving Size 1 1 Serving (28g)
- Sodium 37.009 mg
- Sugar 2.98272497140467 g
- Trans Fat 0.538672500000001 g
- Calories 153 calories
Step-by-step
- Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
- Taste and adjust the seasoning (I often find I like to add much more lemon juice).
- Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
Unlike tahini-heavy sesame pastes or chunky bean purees, classic hummus relies on a specific emulsification of cooked legumes, oil, and acid. Running canned chickpeas through a food processor with unpeeled garlic cloves breaks down the cell walls, while tahini provides a stabilizing fat that binds the mixture together into a uniform colloid. Leaving the skins on the beans creates a slightly rustic mouthfeel, whereas manually slipping them off yields a velvety spread.
Achieving total smoothness requires managing the liquid phase carefully. Pouring in the extra virgin olive oil slowly while the motor runs incorporates air, lightening the density, while reserved chickpea cooking liquid or plain water adjusts the viscosity without dulling the garlic and lemon notes. Adjusting the acidity at the final stage prevents the citrus brightness from muting during the mechanical shearing process.
Pairing this dip effectively depends on contrasting temperatures and textures. Warm flatbreads, crisp radishes, and blanched asparagus spears provide structural counterpoints to the dense, rich fat content of the sesame and olive oil base. High-acid accompaniments like pickled turnips cut through the heavy emulsion, resetting the palate between bites.
Preparing components ahead streamlines the assembly process significantly. Storing the blended dip in an airtight glass container in the refrigerator for up to four days allows the cumin and garlic flavors to meld fully before serving.
