Most recipes for hummus call for a ton of olive oil which is expensive (and fattening). My friend made great hummus recently, and I was surprised to learn her secret was less olive oil. I made it for my family’s Passover seder earlier this week and, as per their requests, the easy recipe follows. It makes enough to serve a pretty hungry family of 14. The measurements below are pretty rough. I usually just add ingredients to the food processor in small amounts, pulse, and taste, adding more spice etc. as needed.
- 2 regular-sized cans chickpeas/garbanzos, drained
- 1-2 tbsp. lemon juice
- 2-3 tbsp. olive oil
- 1 tbsp. paprika or cumin
- 2-3 garlic cloves, smashed
- Salt and pepper to taste
(1) Bring a small pot of water to a boil (enough to cover both cans of beans)
(2) Boil beans for 10-15 minutes, until you see a lot of bean skins floating atop the water
(3) Drain beans, reserving a few ladle-fulls of cooking water, and rinse with cold water. Peel skins off the beans. If you miss a few skins, this is no big deal, but this tedious step is what makes the hummus creamy enough without the use of much olive oil.
(4) Pulse beans and garlic in the food processor with a splash of the water. Pulse. Add water until you reach something just a touch grainier than your desired texture, and then add olive oil to make your hummus the perfect smooth consistency.
(5) Add lemon juice and spices/herbs, pulse, and taste, adding more spices as needed. Remember: you can add more salt/pepper/herbs! You can’t remove any.
Serve with carrots, celery, and/or pita.