After last week’s labor-intensive cookies, I thought I’d lighten up a bit with one of the easiest, no-cook recipes around … hummus.
In fact, it always feels a little weird to have what is essentially an “assembly” recipe and call it “cooking.” But, if you’re looking for a nice, easy dip with veggies or pita chips – or something nice to serve along with grilled meat and salad, you really can’t beat hummus.
I’ve tinkered around with this recipe for about 15 years, now – adding a little more lemon here … a little more cumin there … until I’ve finally found something that I’m very happy with. It’s got just the right amount of olive oil it in to make it gorgeous and smooth. Okay, I’ll say it – I’m very proud of how it’s evolved and finally turned out. And I think you’ll like it, too!
My Favorite Hummus
- 1 can chickpeas, drained and rinsed
- Juice of 2 lemons (about 1/3 cup)
- 1/2 tsp salt
- 2 cloves garlic, peeled
- 1/3 cup + 1 Tbsp olive oil
- 1 Tbsp + 1 tsp tahini
- 1 tsp cumin
- 1/2 tsp cayenne pepper
Pour the lot of it in a food processor and blend until very smooth. To serve, sprinkle with a pinch of cumin and drizzle with the best olive oil you’ve got.