I’m picky about the type of canned chickpeas that I’ll use for hummus. I’ve used some brands that resulted in gritty hummus. I either recommend using Goya chickpeas straight out of the can, or if you’re using another brand I recommend boiling them in their liquid for 10 minutes before starting to ensure that you are working with soft chickpeas. This hummus is a good blank slate, then you can customize by adding specialty ingredients like pesto, roasted red peppers, sundried tomatoes, artichokes, jalapeno etc. as desired.
To make this #dinnerdoneby9am I make the hummus in the morning, refrigerate all day and allow to come to room temperature prior to serving.
-1 clove garlic
-1 (15 oz) can chickpeas, drained with 1/4 cup of liquid reserved
-juice of 1/2 lemon
-1 Tbsp olive oil
-2 Tbsp tahini
-1/2 tsp cumin
-1/8 tsp cayenne
-1/2 tsp salt
Place the garlic in a blender or food processor and finely chop. Add remaining ingredients and puree for 1-2 minutes until smooth. Serve immediately, or chill until serving and return to room temperature before eating. For a pretty presentation drizzle some olive oil over your bowl of hummus and sprinkle with fresh parsley or ground paprika before serving.
