Hella Easy Hummus (Two Ways)
Ahhh hummus. My first true love (kidding) (not really). I would go so far as to say that I eat hummus everyday. I cannot imagine a world where I would ever get tired of the most delicious, satisfying, creamy, versatile dip on the planet. Okay I’ll stop now.
I need you to think about something for a second. What does it look like when you buy hummus at the grocery store? It probably comes in a small plastic container that is somewhere between 226-350g. If you eat hummus the way I do (I’m literally eating it while writing this, duh) let me tell you: that will NOT get you very far. You’ll be going back to the store for hummus every few days! Buying small format containers of hummus repeatedly = extra trips to the grocery store + lots of little plastic containers + $3-5 each time. Do we think that’s efficient? That is a rhetorical question.
When you make your own hummus, depending on how you do it (I’m going to provide 2 methods because #Igotchu), you will make a HELL of a lot more than those dinky grocery store containers provide. I’m gonna stop talking about it now and let you see for yourself. I’ve been trying to avoid garlic + onions for the last month or so due to years of tummy troubles (I won’t bore you with those details right now), so I was nervous about how my beloved hummus would taste sans garlic. To make up for it, I’ve been adding 1 tsp. or so of curry powder to my hummus as of late (see above) and WOW – it’s really, really good. Debatably better than the garlic-filled version I was making before. Hiiiiighly recommend.
One more thing before we start – this is the part where you take any assumption you’ve ever had about hummus being difficult to make it and throw it RIGHT out the window. Forget about that immediately. I’m going to give you a method that is quite possibly the easiest thing ever (if you have the right equipment), and then another that is still quite simple but hella time-consuming (but hella worth it).
*A note about the longer version: it is so easy, CHEAP, and WORTH IT to make hummus from freshly cooked chickpeas. Yes, it takes advanced planning as well as an annoying amount of time for the chickpeas to cook, but it is SO. WORTH. IT. Take it from someone who resisted this method for so long (because who on earth has time for that) – and was quite literally floored by the difference in taste, texture & overall deliciousness and never looked back. Don’t get me wrong, if I forget to soak my chickpeas or am just having a very busy week, I’ll make the canned chickpeas version. No shame! But if you set aside the time to make it this way I promise you won’t regret it – not only is it impossibly smooth & luscious, it makes a HUGE batch and it is incredibly cheap (buying dried chickpeas vs. canned).
- 1 large can (500g) chickpeas (easy version) OR 1 c. dried chickpeas + 2tsp. baking soda, divided (for longer version)
- ½ c. tahini
- 1 lemon, juiced
- 1 tsp. salt (maybe start w/ ½ tsp., but I always end up using the full tsp.)
- optional: 1-3 cloves of garlic, cumin, sumac, curry powder, etc.
- If using freshly cooked chickpeas, first place them in a large pot (I use the same one that I plan to cook them in) with 1 tsp. baking soda and soak for 8 hours or overnight. Once they’re done soaking, drain the chickpeas and place them back into the pot with the other 1 tsp. of baking soda, then cover them with a few inches of water and simmer, partially covered, on medium heat (so they’re just light simmering, not boiling) for about 1 hour, until they are soft + mushy.
- Once this happens, drain the water again but save a little bit, and place the chickpea mush in your blender along with the rest of the hummus ingredients.
- If using canned chickpeas, simply drain + rinse your chickpeas but save a bit of the liquid from the can. Dump the chickpeas into your blender with the tahini, lemon juice & salt.
- Blend on high, adding small amounts of the chickpea liquid (either from the can or the cooking liquid) until it’s smooth + creamy and your preferred texture is achieved.
- THAT’S IT! If you made the long version, mega props to you - do yourself a favour and eat some right away while it’s warm, topped with good quality olive oil, for the maximum delicious experience.
- I recommend putting some of your hummus in a container to freeze for later (you'll thank yourself profusely when you have delicious hummus waiting to be defrosted).