Important bean cooking lesson: Always cook a full pound so that you can make hummus on a whim. Hummus is so easy and cheap to throw together that it’s really not worth buying it pre-made. I’m sure you can find a brand with decent ingredients, but eh…it seems like more work to go to the store than plug in the food processor.
There are many ways to make hummus and this is only one (adapted from the Candle Café cookbook), so don’t start getting all high and mighty about your hummus recipe, friends (you know who you are). If you think yours is that awesome, post it in the comments and we’ll give it a try.
Hummus
Makes about 2 cups
Ingredients:
| Amount | Ingredient | Preparation | Where we bought it (* Union Sq. Greenmarket) |
|---|---|---|---|
| 1 cup | Cooked chickpeas | See this post on how to cook beans | Whole Foods bulk department |
| 1 large or 2 small | Garlic cloves | Chopped finely (don’t skip this step or you’ll have chunks of garlic in your hummus) | Keith’s Farm * |
| 2 TBsp | Lemon juice | ||
| Dash | Cayenne powder | ||
| 1/4 tsp | Smoked paprika | ||
| 1/4 tsp | Ground cumin | ||
| 1/4 tsp | Salt | ||
| 1/4 cup | Parsley | Chopped | |
| 2 1/2 TBsp | Olive oil | ||
| Generous 3/4 cup | Tahini | Look for it near the peanut butter |
Directions:
Put everything in a good processor and blend until smooth. Add some water or leftover bean cooking liquid if it’s too thick for your taste. Devour.
