*Sigh*, hummus. I could live off of this stuff. Beautifully creamy, light as air and a vessel for flavour, hummus is something I tend to crave now and then. For a long time I was only using it as a dip, but a couple years ago I decided to smear a big spoonful on my veggie wrap; this is when my life changed just a smidge. Oh, the possibilities! Hummus is a great thing to have on hand because it adds big time satisfaction to an otherwise measly veggie sandwich or quinoa salad. Seriously, try it in a way you haven’t thought of before or even switch out other sources of protein such as meat for this. I have been doing this when I want an alternative to my regular chicken in/on-top-of-whatever-meal because it’s simple and I feel better when choosing hummus over meat!
This particular recipe is my favourite for days when I crave something lemony. I’ve been making hummus since my teens because it’s just so darn easy. Nothing fussy, just filled with flavour. I like to go heavy on the garlic, adding just enough so it’s on the exact borderline of being too much, LOL! This always makes me think of that ‘Friends’ episode where Phoebe criticizes Monica’s restaurant for using too much garlic. But what can I say? Being Indian, I love garlic!
So, onto the recipe! I find that it helps to use a food processor that’s not too large if you’re sticking with the exact quantity of this recipe. If the processor is too big it may not properly breakdown the chunks of chickpeas and garlic, which wouldn’t be fun to eat. If yours is on the smaller side — which I’ve had to deal with myself — I would create two batches of the chickpeas. Feel free here to add the flavour ingredients (garlic, tahini, etc.) evenly to both batches or even adding them to one is fine. Just transfer both to a bigger bowl when done processing and mix well, making sure to incorporate the flavour evenly. And see, this is what I love about hummus: there’s so much wiggle room. It’s hard to truly mess up as I find that you can just play it by ear and add flavours to taste as you go!
Now, one last thing: my hummus recipe uses tahini as an OPTIONAL ingredient. What the heck!, you say? I know! It’s just one ingredient I never had on hand and therefore never thought to use it when I started making hummus years ago. I just went by taste and consistency to mimic what I thought hummus to be. Though I do like to stick to traditional methods for foods from different cultures, this recipe has worked fine without the tahini for me. However, now that I do have a bottle of tahini on hand I use a tablespoon or so of it. I personally don’t like hummus that has an excessive tahini flavour as the lemon and garlic are the stars of the show that get my mouth watering when thinking of hummus. Whichever route you choose to take, I hope you enjoy making this recipe. Let me know if you’re a non-tahini user like me!
LEMONY GARLICKY HUMMUS
Ingredients:
19 Oz can of chickpeas, drained and rinsed
3 medium cloves garlic, more or less to taste
Juice of 1 lemon, more or less to taste
Olive oil, enough to get it smooth and fluffy, a few tablespoons
Water (warm), a few spoons as needed
Salt to taste
Tahini, 1-2 spoons (optional)
Pinch of red chili powder for garnish (optional)
Directions:
Add all ingredients except water to the food processor, and start mixing. Scrape down the food processor as needed. Drizzle in enough olive oil to get the ingredients mixing, adding more if needed. For a smoother and fluffier result, add a spoon of warm water at a time until you reach your desired consistency. If you’re not using tahini: add more oil, water or lemon juice to your liking to create a smoother consistency. Be sure to give the ingredients time to get blended after adding the initial round of liquids, as adding too much in one go will result in more of a sauce than a dip/spread. Serve cold or warm with a generous drizzle of olive oil and a few pinches of chili powder.