Those canned chickpeas in the back of your cupboard could be doing so much more right now. Use them in this easy hummus recipe to make a light, whipped spread that’s immeasurably better than the versions you’re likely to find at the grocery store.
Blend the chickpeas (a.k.a. garbanzo beans) in a food processor with the good stuff: tahini, garlic, fresh lemon juice, olive oil, and spices. Then thin it out with just enough cold water to reach your desired consistency, a creamy hummus ready for any and all of your dipping needs. The 10-minute prep time makes this the best hummus recipe to keep in your back pocket for last-minute appetizer emergencies. Plus, it’s incredibly versatile: swoop it around the base of a grain bowl, schmear a dollop on crusty sourdough, or serve it tucked into pita with freshly fried falafel.
This recipe is also great at stealing the limelight in a Mediterranean mezze platter with tabbouleh, muhammara (roasted red pepper and walnut dip), and a smoky eggplant spread. Top it with a heavy drizzle of olive oil and garnish with pine nuts and flaky sea salt; paprika and chopped fresh parsley; roasted garlic; or a sprinkle of za’atar (a Middle Eastern spice blend featuring the oregano-adjacent titular herb, plus sumac and sesame seeds). No matter the topping, don’t forget lots of veggies for dipping.
INGREDIENTS
1 440g. can chickpeas
1 large lemon
1 garlic clove
½ cup tahini, well mixed
¾ tsp. (or more) kosher salt
10 cranks freshly ground black pepper
¼ tsp. ground cumin
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Za’atar and/or sesame seeds (for serving)
RECIPE PREPARATION
Start by prepping all of your ingredients: Drain 440g. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
Process until smooth, about 1 minute.
With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt if needed.
Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.
→ Mastered this base recipe? Here are 4 ways to mix it up.
Do ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.
Recipe by Claire Saffitz
This article originally appeared on Bon Appetit
