I realize it’s very American of me to say that this recipe is “the best” and I also realize that cooking is not always easy, but bear with this American for a minute. I think it’s the best and the easiest recipe because you can literally throw a whole can of chickpeas, plus the other ingredients, into a blender and in a few minutes, you have hummus that’s more flavorful than most of the stuff served at restaurants.
In the United States, hummus is having a bit of a heyday. Just a decade ago we barely even grew chickpeas, then we began growing them almost entirely for export, and today we only export 50% of what we produce, mainly because we’re so hungry for hummus! Over the past twenty years, we have more than tripled the amount of land used to grow legumes. That’s because legumes, also known as pulses, are great for our health, the land, and farmers. In terms of our health, pulses are protein and fiber-packed. One can of chickpeas, for example, contains 22 grams of fiber and 25 grams of protein. Not that anyone needs to be counting nutrients, but I know people reducing meat sometimes worry about this. Pulses are nitrogen fixers, meaning they are plants with the rare ability to draw nitrogen from the atmosphere and convert it into a bio-available nutrient for their own growth. That nutrition is secured in the soil, so other crops subsequently rotated onto the field can use it too.
- 1 can (400gr) of chickpeas with the water that comes in the can!
- 3 heaping tablespoons of tahini
- 1 clove of garlic, minced
- Juice of ½ a lemon
- ½ teaspoon salt
- Olive oil, for serving
- Throw all of the ingredients into a food processor or blender and blend until smooth.
- Taste and add more salt, garlic or lemon juice to your taste. Then blend a little more to make the hummus extra creamy.
- Pour into a bowl and drizzle with olive oil before serving.
- Lately, I’ve been serving hummus in a bowl with a bit of store-bought pesto on top of the hummus and it’s delicious! I’ve seen people pour olive oil and balsamic vinegar on top to serve hummus, that’s also good, though a bit messy. You can also sprinkle some paprika, cumin or za’atar on top if you like.
- You can store your hummus in the fridge and it’s best eaten within five days. I store mine in a glass jar and pour enough olive oil on top to cover it.