By Mississippi Market Chef Partner Kristin Hamaker of Goosefoot Kitchen
Makes about 1 cup
We make a batch of this ubiquitous spread every single week in our house, since it is such a healthy and robust snack, and is quick and simple to conjure up. My pressure cooker gets a chickpea workout each week since I make a large batch and freeze extras in single serving containers. It takes time to cook dried beans, but it’s not your time; consider this cheap, efficient practice.
Note: if you don’t have a food processor, you can use a blender, but it may take a bit more nerve to get it to the right texture.
- 1 cup cooked chickpeas (or 1 X 15 oz can chickpeas)
- 1 lemon
- 1 Tbsp. tahini
- 1 crushed garlic clove
- 1 Tbsp. extra virgin olive oil
- Ground cumin (optional)
- Paprika, smoked preferably (optional)
- Kosher or sea salt
- Refer to notes and variations for additional ingredients
ALL TOGETHER NOW
Add 1 cup cooked chickpeas (or 1 X 15 oz can chickpeas), to the bowl of your food processor. Add the juice from 1 lemon, 1 tablespoon of tahini, 1 crushed garlic clove, 1 tablespoon of extra virgin olive oil, a pinch of ground cumin (optional), a pinch of paprika (optional), and a good pinch of kosher or sea salt.
Whizz well, and consider if you need/want more moisture to thin out your hummus. If so, you can either add some chickpea broth (from homemade chickpeas) or water, or more lemon juice if you prefer your hummus lemony. Give it another whirl in the food processor and check for flavor and consistency; consider its saltiness, spice, and texture. It may take a bit of whirling and tweaking to get it to your liking.
NOTES & VARIATIONS
- You can vary its flavor considerably. More or less lemon or garlic, depending on how strong in either direction you like it. More or less cumin and/or paprika, depending.
- You can substitute roasted garlic, or toasted cumin, to add more depth of flavor. Add coriander and/or ground fennel, for a bit of variation.
- If you’re not a chickpea fan, replace the chickpeas with cooked white beans in this recipe; pull back on the moisture a bit, and add a bit of lemon zest.
- If you would like to garnish, add minced parsley, a dusting of paprika (smoked is my favorite), a drizzle of extra virgin olive oil, a few reserved whole chickpeas, and/or some toasted pine nuts.
- Serve with pita bread, pretzels, crackers, and/or a plate of vegetables.
- A warm variation, as an appetizer: Double your recipe, preheat your oven to 400°F, fry 3 tablespoons of pine nuts lightly in 2 tablespoons of butter. Pour the melted butter over the dish and bake for 15-20 minutes.