I’ve been meaning to make hummus for some time now, but I’ve been putting it off. Why? Because I have been totally bored with hummus. I didn’t mind it as a sandwich topping, but beyond that I was just unimpressed.
One exception to this rule: The hummus and pita plate at the Miracle of Science bar/restaurant in Cambridge. I think they just won me over through sheer saltiness, though.
But it turns out that it’s not hummus I’ve been bored with. It’s store-bought hummus. Homemade hummus is a completely different story.
Here’s what you’ll need:
- A food processor
- 2 1/2 cups chickpeas (I soaked about 2/3 this amount of dried chickpeas overnight)
- 3 tablespoons tahini (use your food processor to make this before the hummus)
- 2 garlic cloves (or more, to taste)
- 4 tbsp lemon juice
- 2 heaping tsp sea salt
- 1/2 a small jalapeno pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/3 cup canola oil (or more, as needed)
Here’s what you’ll do:
- Microwave your chickpeas for a minute, assuming you aren’t scared of microwaves (tip from The Kitchn; fears courtesy of Alex)
- Put all of the ingredients save the canola oil and water in your food processor (first picture below, without many of the spices I added later).
- Blend for 30 seconds. At this point it probably looks a bit like tuna fish (second picture below).
- Continue blending while you stream in the canola oil. Check consistency of hummus before adding any more canola oil.
- Adjust seasonings to taste.