Under 30 Minutes

Hummus

Also called garbanzo beans, chickpeas are firm and chewy, with a nutty, slightly sweet flavor. They are widely used in Italian, Latin American, and Middle Eastern cooking. If you've tried hummus, you've had chickpeas.

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups
Hummus
Recipe continues below this recipe video

Source: Everyday Food, June 2005

Ingredients

  • 2 cans (15 1/2 ounces each) chickpeas
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup tahini, well stirred
  • 2 cloves garlic, chopped
  • 1/8 teaspoon cayenne pepper
  • Coarse salt
  • Extra-virgin olive oil, for serving (optional)
  • Paprika, for serving (optional)

Directions

  1. Reserving 1/4 cup liquid from can, drain chickpeas in a colander. Rinse chickpeas well under cold water; shake off excess water.

  2. Process chickpeas and reserved liquid, lemon juice, tahini, garlic, cayenne, and 1 1/4 teaspoons salt in a food processor.

  3. Transfer mixture to a serving dish. If desired, drizzle with oil, and sprinkle with paprika.

Cook's Notes

This can be refrigerated, covered, up to one week. Use it in sandwiches or as a dip for vegetables and toasted pita bread.

Reviews

Be the first to comment!