fresh bean preamble:
Hummus is quite quick and simple to make if you use canned chickpeas. However, I find the flavor is so much better with chickpeas cooked from dried beans. Soak them overnight (or a quick soak: boil beans for 2 minutes and then let sit with the heat off, covered, for 2 hours), dump that water (it has a lot of the sugars that make you gassy), and then put on the stove with a bunch of water, a quartered onion, a bunch of garlic, and parsley – boil, then simmer, partially covered, until they are tender – check every 15 minutes or so. When they are almost done, add some salt, and simmer some more. If you have a pressure cooker, this is very fast.
the recipe, adapted from Mark Bittman’s How to Cook Everything Vegetarian:
– 2 cups well-cooked or canned chickpeas – save the liquid (not only for this recipe, but is also makes a great fake chicken broth when you make your own seitan)
– 1/4 cup roasted tahini or more to taste
– 1/4 cup extra virgin olive oil – I use a bit less
– 2 cloves garlic, peeled
– juice of 1-2 lemons (I take the bottled juice shortcut without a problem)
– salt and pepper
– 1 tbs ground paprika (which can produce a somewhat cheese-whiz shade) OR cumin
– chopped parsley leaves for garnish (if you aren’t rushing to make it to a surprise party)
– a sprinkle of salt and pepper
1. throw everything into a blender or food processor, plus some cooking liquid from the chickpeas – I find the blender will not work without it. I just keep adding small amounts of the liquid until it will work. usually this is perfect for the desired consistency, as a wetter hummus makes for easier dipping.
2. taste for needed salt, lemon juice, garlic, etc