Ah, simple, docile, gentle hummus.
Even in all its modesty there is a reason why this Middle Eastern mix of mashed chickpeas is so famous worldwide. See, this extremely easy and dirt cheap dip is crammed protein, dietary fiber, iron and Vitamin C.
Hummus is very versatile and can be used in a number of ways: as an appetizer, a dip for veggies and flat bread, a spread on sandwiches and wraps, and on top of salads.
I’m a huge supporter of hummus being used as a staple in kids’ diets as well… it is so much better than any ranch dip they could smother their baby carrots in, my god.
This is the most basic, easy, no-nonsense all natural hummus recipe you could hope for. Of course you could use canned chickpeas, and darling, if that helps you actually make hummus and eat it instead of a package of Oreos, then go for it! I chose to showcase here how I make it myself while cooking my own chickpeas to clear up any confusion people may have about that process. Hint: It’s actually super easy ;) Besides, like any Certified Mexican™ can tell you, there is no comparing the flavor of canned beans to that of a delicious pot of freshly cooked ones. Dreamy.
Ideally you will begin the process the night before by leaving the chickpeas to soak, though I sometimes skip this step if I happen to forget.
Also, be warned I like to cook chickpeas in big batches because once cooked they freeze beautifully and can be used in the future for new hummus batches, or soups and stews, side dishes, on salads, etc. WIN.
-3 C dry chickpeas
-1 Tbs. Tahini (sesame seed butter, available in most supermarkets or health food stores)
-1 Tbs. extra virgin olive oil
-1 garlic clove
-sea salt, to taste
Chickpea cooking instructions:
Place the 3 C uncooked chickpeas in a large bowl and add water making sure the water covers them over by one inch, and leave soaking overnight. The following day drain the soaking water and rinse the chickpeas. Pass them to a saucepan and cover in water. Bring water to a boil.
Once it begins boiling, cover the saucepan and bring the heat down to low. Leave them cooking for about 20 minutes, always making sure the water doesn’t completely evaporate (add more if needed). Chickpeas will be cooked when they’re tender but firm, with no indications of tough or gritty centers.
There! Now you have fresh chickpeas, free of preservatives or chemicals. Yeah! Freeze the leftovers in 1 cup batches and they will be ready for next time.
To make the hummus:
Place 1 C of cooked chickpeas in the blender. Add 1 Tbs of Tahini, the juice of 1/2 lime, 1 Tbs of olive oil, 1 small garlic clove, and sea salt to taste. Blend it all into the desired consistency (add more olive oil or water from where you cooked the chickpeas if you need to make it less dense) and that. is. all. See? Blend. Wham. You’re done.
Take a bow, baby. You did it.