You know my love for hummus. It is long-standing. I love it on sandwiches and wraps, in pitas, and as a dip for veggies and chips (don’t knock it ’til you try it). I think there was even a 3-year stretch in the mid-2000s when I ate hummus for lunch every day. Every single day. I’ve made all types of hummus but one of my favorites is the classic chickpea and tahini hummus.
A few weeks ago I went looking for a quick, simple recipe and found Real Simple’s 5-Minute Hummus. I’ve made it at least 4 times since and decided to make a double batch tonight with one of my 25-oz. cans of Westbrae Organic Garbanzo Beans that were on sale at Guido’s during the month of February. Plus I had a few chickpeas left over from the Tomato, Chickpea and Coconut Soup I made earlier this week. I simply doubled all of the ingredients.
Real Simple’s 5-Minute Hummus
(View on Real Simple’s website)
- 1 15-ounce can chickpeas, rinsed (I like to reserve some of the liquid)
- 1 clove garlic
- 1/4 cup olive oil, plus more for serving
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (sesame seed paste; optional)
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon paprika
Drain and rinse the chickpeas. (I like to drain them with a bowl underneath the strainer to catch some of the liquid to use as a thickener in my hummus instead of adding extra water.)
In a food processor (I own this one), puree the chickpeas and garlic with the lemon juice, tahini (if using), cumin, and salt until smooth and creamy.
With the food processor on, slowly stream in the olive oil through the feed tube.
Add 1 to 2 tablespoons water (or reserved liquid) as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving (I don’t usually drizzle my hummus with olive oil before putting it in the refrigerator, but I thought you deserved a pretty picture).
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