This basic hummus comes together quickly with a can of chickpeas, quick roasted garlic, and good tahini. After a couple minutes in the blender, plus a little water, it’ll be silky smooth.
- Quick-Roasted Garlic
- 1 large clove of garlic, skin intact
- 2–3 tbsp. water
- 1 15 oz. can of chickpeas/garbanzo beans, rinsed and drained
- 1/4–1/2 c. warm water
- 1/4 c. tahini
- 3 tbsp. lemon juice
- 1 tsp. flaky kosher salt
- olive oil, for serving
- We’ll start by quick-roasting a clove of garlic. If you like the zingy flavor of raw garlic, skip this step. I like it either way, but Kev likes it less zingy. I quick roast garlic the same way I reheat pizza, just at a lower heat. In a cast iron pan or small skillet, turn heat to medium. Once the pan is hot, add the garlic with the skin still intact and toast all sides, about 30 seconds each or until the skin is lightly browned. Pour in water, 2 tablespoons or so, and cover. Turn off heat and allow garlic to steam. Water will dissolve. Garlic is ready once it’s soft to the touch, about 3 minutes. If garlic is still hard, return to the heat, add another tablespoon of water, cover and repeat.
- While the garlic cooks, add the beans, 1/4 cup of water, tahini, lemon juice, and kosher salt into a high-powered blender or food processor. Add in the peeled garlic once it’s ready. Begin blending on low to incorporate everything. Turn the speed up to medium-high, blending until the mixture stops. Turn off the machine and scrape down the sides. Add in half of the remaining water (about 2 tablespoons). Blend again on medium-high for about 3 minutes until the mixture is smooth and pale in color. The hummus will be thicker than a smoothie but will still blend easily. If the mixture stops moving (which is likely), stop the blender and break the air bubble. If the hummus is still too thick to blend easily, add in the rest of the water (the final 2 tablespoons) and blend. Hummus will thicken a bit as it sets.
- To serve, remove from blender into a plate or a bowl. Using the back of a spoon, pull river beds into the hummus. Repeat a couple time to make a bulls-eye pattern. Pour in good quality olive oil to the beds. Sprinkle with herbs or spices to garnish.
- To store, keep covered in the fridge for up to 2 weeks.
• Not all canned beans are the same. I have the best results making this hummus with the brand Field Day Organic. They are sturdy but soft. I have the least success with Trader Joe’s chickpeas. Surprisingly, the sodium is higher in their beans, yet they are super firm, even when cooked. The firm beans take longer to blend and much more water to smooth, which dilutes the flavor.
• I use Eastwind Tahini. I buy both of these products from my local Co-op. They vet their products, so I don’t have to. This tahini is found in the nut butter aisle. I like to buy the larger jar, so I always have it on hand (because we know how well I plan ahead). Store in the fridge to prolong the life.