2 cups dry chickpeas*
¼ cup tahini
Juice of 1 lemon
1 large clove garlic, minced
½ teaspoon sea salt
2 tablespoons extra virgin olive oil
*For authentic hummus, DO NOT use canned chickpeas. Only lazy Americans use canned chickpeas.
- Put the chickpeas in a large pot and fill the pot completely with warm water. Let soak overnight.
- In the morning, drain the chickpeas in a colander and rinse with cold water.
- Put the chickpeas in a different large pot and fill the pot completely with water. Boil the chickpeas, uncovered, for 90 minutes.
- Reserve some of the cooking water for thinning the hummus later. Drain the chickpeas in a colander and rinse again with cold water.
- Rub the chickpeas as you rinse them to remove the outer skin. Discard this skin. Using chickpeas with the skins on will give your hummus an unpleasant texture.
- Put the tahini and lemon juice into a food processor and blend until smooth.
- Now add the chickpeas, salt, garlic, and olive oil, and pulse the food processor 3 or 4 times, or until the mixture has a creamy consistency.
- If the mixture is too thick, add some reserved cooking water 1 tablespoon at a time and pulse the mixture again, until the desired consistency is reached.
- Serve on a shallow platter with a drizzle of olive oil and a sprinkling of paprika. Eat with flatbread that you’ve purchased that day from a local Middle Eastern market.
Servings: a bunch
Prep time: 8 hours of soaking the chickpeas, which isn’t so bad because you’re asleep while that happens, then like 20 minutes of peeling the skins off the darn chickpeas, and another 10 or so pouring things into the food processor and pressing the pulse button. And then you’ll have to wash all the dishes, including not only the food processor, but also two pots and a colander.
Cook time: 90 minutes, but you don’t have to do anything during that time, so it could be worse.
Overall appropriateness for Lazy Chefs: Meh. Seriously, I feel like having slightly grainy hummus is worth not having to peel the skins off of every single frickin’ chickpea.
1 15-ounce can chickpeas, drained*
¼ cup tahini**
Juice of 1 lemon***
1 clove garlic
¼ teaspoon salt
1 tablespoon olive oil
½ cup water
*Chickpeas, also called garbanzo beans, are usually in the aisle with the beans at the grocery store.
**Tahini is roasted sesame seed paste. It looks kind of like very liquidy peanut butter. My grocery store has it, and since my grocery store is the most bare-bones, unfancy grocery store ever, your grocery store probably has it, too. At my grocery store, it’s in the kosher food section, since that’s where they stick everything Middle Eastern.
***If you want to be really lazy, you can buy lemon juice in a bottle instead of squeezing your own lemon. In that case, use 3 tablespoons of juice.
- Put the garlic in your food processor or blender and pulse a few times. Many recipes call for you to chop up the garlic before putting it in the food processor. This is silly. That is what the blades in the food processor are for.
- Plop all the rest of the ingredients in the food processor. Hit blend.
- Let the food processor run for about thirty seconds, until everything is smooth. Ta-da!
Servings: a bunch
Prep time: maybe 10 minutes. The biggest chunk of time for me is trying to scrape the last bit of hummus out of the food processor.
Cook time: none!
Overall appropriateness for Lazy Chefs: Great! It’s easy, it’s healthy, and it tastes good. Hooray!