Hummus.

Isn't that hard to make? Don't you need to go out and buy that sesame stuff, what's it called – tahini?

No. And no.

The very simplest hummus (read: the one I make) is a simple purée of canned chickpeas (a.k.a. garbanzo beans); salt; cumin; garlic; and either olive oil, or liquid from the canned beans.

Dump into food processor. Process. Enjoy.

Trust me; you can do this.

Let's start with the simple recipe sketched out above:

15- to 16-ounce can chickpeas or garbanzo beans, drained, liquid saved
3 to 9 cloves garlic, peeled*
1/4 to 1/2 teaspoon salt, to taste
3/4 teaspoon ground cumin
3 to 5 tablespoons olive oil; or a combination of olive oil and reserved liquid from the beans

*3 to 9 cloves - that's a huge range, isn't it?

Yes – and people have a huge range in their tolerance for/love of garlic. Obviously, 9 cloves will make a VERY VERY garlicky hummus. And be aware - the longer the hummus sits, the more garlicky it becomes, so you can't really add garlic to taste.

Here are the chickpeas, a.k.a. garbanzo beans. This is a 15-ounce can; Progresso makes more like a 19- to 20-ounce can. Use either size; no need to adjust the recipe, other than the fact that you may find yourself adding a bit more liquid if you use the larger amount of beans.

Drain the beans, reserving the liquid; you may need some of it.

Put everything but the olive oil (and reserved bean liquid) into a food processor.

Process until coarsely chopped. Scrape down the bowl.

With the machine running, drizzle in the olive oil, processing until the hummus is as soft/smooth as you like.

To cut back on fat, use a combination of olive oil and reserved bean liquid. Or use all bean liquid – though your hummus won't taste as good without at least a touch of olive oil.

Use a spatula to test the texture. Just right?

Scoop it into a bowl. Here I'm serving the hummus with fresh, warm, homemade tortillas.

Read, rate, and review (please!) our recipe for Hummus.

Filed Under: Recipes
PJ Hamel
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About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

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