Hummus
Updated February 15, 2017
Craig Lee for The New York Times
- Total Time
- 15 minutes with precooked chickpeas
- Rating
- Comments
- Read comments
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Ingredients
2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
½ cup tahini, with some of its oil
¼ cup extra virgin olive oil
2 cloves peeled garlic, or to taste
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Chopped fresh parsley leaves for garnish
Nutritional analysis per serving (6 to 8 servings)
14 grams carbs; 209 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 4 grams fiber; 167 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
- Step 2
Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.
Private Notes
Comments
This is my go-to recipe for hummus. I've tried a couple of other recipes from the NYT, but they can't beat this one. I use 1 tablespoon of cumin and for variety, sometimes add a little smoked paprika (1/4-1/2 tsp). In response to the suggestion to remove the outer coating of the chickpeas to make the hummus smoother, I had just two thoughts: 1. How smooth does one's hummus need to be? 2. I hope I always have better things to do than de-coating chickpeas. Life can be hard, so keep hummus easy.
For the smoothest hummus, remove the hulls of the chickpeas. Get help, it is a little fiddly, but worth it. Also, I use a tablespoon of sesame oil, then I don't need to have a jar of tahini working its way to the back of my fridge.
I've made this recipe several times now, and I've settled on using the juice of two lemons and two teaspoons of cumin. I grew four different types of garlic last year, and I've made this recipe with each kind. The Chesnock Red Purple Stripe garlic is best of the bunch. This recipe is a keeper because it is so easy, and tastes so fresh. It's much better than anything I've ever bought.
Used garlic scapes, 6 or 7 of them, in place of garlic and made in food processor, mixing til I got the texture I like. Used mostly cumin, some paprika, and juice of one and a half lemons. Next time will definitely add lemon zest!
Just something to experiment with: after the juice of a lemon is added, try a quarter of a lime, or to taste. Be careful not to over power.
Here are the proportions I use with one 15.5 oz can of chickpeas 1/3 cup of tahini (stirred) 3 Tablespoons EVOO 1 (or more) clove garlic Juice of 1 lemon (2 Tablespoons) 1 Tablespoon ground Cumin Salt to taste approx 2 Tablespoons of liquid from the can of chickpeas if desired for a thinner consistency. I like to garnish with sundried tomatoes, and if I do, I sub 1 Tablespoon of the oil from the jar of sundried tomatoes for a tablespoon of olive oil.