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You've been buying store-bought hummus for long enough. You'll need a reasonably good blender to achieve luxuriously smooth hummus, but assuming you have one, it's time to make your own hummus (after which you'll never be able to go back to the store-bought variety).
I made this hummus to go along with the baked falafel I attempted from the Delights from the Garden of Eden cookbook. The baked falafel was a disaster: dry, extremely crumbly, and rather lacking in flavor. The hummus was exceptional.
From the Delights from the Garden of Eden
Ingredients
- 2 15.5 ounce (439 grams) cans chickpeas* drained, liquid reserved
- 2 cloves garlic grated
- 1 teaspoon ground cumin optional
- ½ cup (125 mL) fresh lemon juice
- 1 teaspoon salt less if using canned chickpeas
- 2 tablespoons olive oil
- ½-3/4 cup (125-180 mL) tahini
Garnish (optional)
- olive oil
- chopped parsley
- olives freshly pitted and halved
- sliced tomato
- 1 tablespoon cooked chickpeas
Instructions
- Put canned chickpeas* in a high-powered blender (or food processor) and puree for 1-2 minutes. If the puree looks dry, add about ¼ cup (60 mL) of the reserved liquid from the can.
- Add the garlic, cumin (if using), lemon juice, salt, olive oil, and tahini. Blend for another 1-2 minutes until the mixture has lightened in color, looks smooth, and is of spreadable consistency.
- Taste the hummus for salt and lemon balance, and alter if desired. (Hint: if it tastes a little bland, it likely needs more of both).
- Refrigerate the hummus for at least one hour before serving.
- To serve, spread the hummus on a small plate, forming a layer that is about 1 inch/2.5 cm thick. Smooth the surface of the hummus with the back of a spoon, making a few trenches as you do this. Drizzle a little olive oil into the trenches, sprinkle the top with the chopped parsley, halved olives, tomato slices, and cooked chickpeas. Serve with warm flatbreads and/or Romaine lettuce leaves to scoop.
