I love hummus–it’s hearty, healthy, contains good fats, garlic and spices. I don’t love store-bought hummus, however. I don’t like how it’s a little bit tangy and not super flavorful. I’m not a huge fan of tahini even though it’s a necessary ingredient in classic Lebanese hummus. This hummus that I throw together in 5 minutes doesn’t use tahini which makes it faster, and you don’t end up with a jar of tahini in your fridge you don’t have a use for. I love garlic hummus but raw garlic would be a little too strong so I sauté rough chopped garlic in olive oil before throwing it in the food processor to tone down the sharpness of the raw garlic. This is delicious with crackers or veggies and is a fantastic snack for last-minute guests or for parties.
5 Minute Hummus
1 can chickpeas
About 1/4 cup good olive oil
3 garlic cloves rough chopped
½ tsp cumin
Heaping ½ tsp kosher salt
Paprika and parsley for garnish
Drain chickpeas and throw them into the bowl of a food processor. Heat 2 tablespoons olive oil in a small sauté pan and cook the garlic for about a minute, until it’s barely golden around the edges. Toss the garlic and all of the oil from the pan into the food processor bowl, add the cumin and salt. Start the food processor and while its running slowly drizzle in the olive oil. It may not need quite a quarter cup of oil, just keep an eye on the texture as it processes. I run it for a minute or two, until the texture is like soft peanut butter. Taste the hummus for seasoning and texture. The more you blend, the more velvety it gets.
When it’s done, put into a serving bowl and top with a drizzle of olive oil and a sprinkle of paprika and parsley.
The hummus is best at room temperature. It stores well in the refrigerator for about a week but I like to leave it on the counter for a bit before eating it straight out of the refrigerator.
