By Lyndsey Fought
Basic Hummus Recipe
- Food processor with steel blade attachment
- 2 cups canned chickpeas (garbanzo beans)
- 1/3 cup reserved liquid from the chickpeas
- 2 large cloves of garlic, diced roughly
- 1/3 cup tahini paste
- 1 teaspoon kosher salt
- 5 tablespoons freshly squeezed lemon juice
- 1/4 cup olive oil
- Blitz the garlic in the processor for a few seconds. Add the chickpeas and blend on high.
- Using a rubber spatula push the chickpea mixture down.
- Add the tahini and reserved liquid, blend on high.
- Add the salt and lemon juice, blend again.
- Through the tube add the olive oil until it’s the desired consistency (sometimes you don’t need the full amount).
- To create an extra smooth hummus I boil the canned chickpeas with some baking soda (about a tablespoon). I then drain the chickpeas then run cold water over them, the outer skin will peel from the garbanzos, discard this harder outer skin and only blend what remains.
- Create different types of hummus by adding any of the following: roasted red peppers, sundried tomatoes, Kalamata olives, parsley, or spinach.
- Tahini may be hard to find; an okay substitute is cashew butter.
- You may replace half the garbanzo beans with shelled edamame.
The Culinary Corner is a weekend column that includes a simple recipe, a few tips, or admiration for a kitchen gadget.
I have too many interests and I get easily distracted, so I haven’t completed a single thing in my life. Yay, hyperboles! I have been to culinary school and I like baking cupcakes. I write the beginnings of too many novels. I am driven by ambition and delayed by perfectionism.
I would like to travel the world, learn from others, write some best sellers, and have a restaurant or bakery someday. I am a Slytherin. I like the tenth Doctor best (followed by ninth). I am too obsessed with Downton Abbey and the whole etiquette of that era. I never forget to be awesome!