Hummus/Chummus can be the start of an amazing meal. And a great version is just a couple of minutes away…
During photoshoots and meetings we discuss different things we’re cooking or doing and that usually becomes the content we write for BCP. If we need it now, it’s possible it will help someone else.
During the 9 days Renee was trying to come up with ideas on how to feed some family members that don’t like dairy food. In the past I’ve mentioned to Renee that I make my own chummus, so Renee called to ask me how to make it.
I started telling her over a recipe with the words, “Take one can of chickpeas…”
And she was shocked. She thought that to make chummus she would definitely need to soak dried chickpeas (and then peel for the best texture). While it’s true that most cookbooks tell you that, for the practical busy women, using a can of chickpeas is more than perfectly acceptable to achieve delicious homemade chummus! This is especially so if the chickpeas in the can are large and soft (like the Goya brand we used).
Obviously, since I almost never steer her wrong (there was that one time…) she made it, loved it and told me it must be a BCP basic.
It really is basic, and should have been part of our basics category. Since then Renee has made it weekly. It’s best eaten fresh out of the food processor but of course can be refrigerated and lasts for 1 week. (Technically you can make it fresh on Friday, divide into 2 containers, use one for Shabbos, and save the second for the second Shabbos.)
Place drained chickpeas
garlic and seasoning into the bowl of a food processor.
Blend for a few seconds.
Add the lemon juice, tahini and water, blending well until smooth. Drizzle in olive oil towards the end.
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Leah Schapira
Leah is the best-selling author of 10 kosher cookbooks. She’s known as a master “connector,” bringing people together and collaborations to life.
Reader Interactions
Comments
Aadinahsays
looks great and easy enough!
are you using tahini paste or diluted tahini/ dip?
Just wondering – the top portion of the tahini container is more liquidy than the bottom. Can I pour off 1/3 c. of the liquid, or do I need to stir it well first?
This was such a winner!!!!! I’ve always wanted to know how to make my own chummus but never got a recipe I liked. Will def be added to the weekly rotation! I used Lieber’s chick peas and it was delicious!
Great recipe! Would love a recipe for a spicy/hot topping for chummus. Like when you buyready made chummus some of them have a red charif layer on top.
looks great and easy enough!
are you using tahini paste or diluted tahini/ dip?
tahini paste
I’ve frozen the second portion and completely defrost Friday before shabbos and it tastes great
Just wondering – the top portion of the tahini container is more liquidy than the bottom. Can I pour off 1/3 c. of the liquid, or do I need to stir it well first?
Hi. Stir it well before using.
I’m having a hard time finding Goya chickpeas in the local supermarkets. What’s the next best brand to buy?
This was such a winner!!!!! I’ve always wanted to know how to make my own chummus but never got a recipe I liked. Will def be added to the weekly rotation! I used Lieber’s chick peas and it was delicious!
Soom techina
Walmart sells Goya chick peas.
Costco sells Goya chickpeas
Found them there! Thanks!!
Absolutely delicious hummus! How long does it last?
Wondering the same?
Great recipe! Would love a recipe for a spicy/hot topping for chummus. Like when you buyready made chummus some of them have a red charif layer on top.
I’m looking to include this in my shalach manos and wondering what Jewish brand you can recommend that is not bishul akum. Thank You!
Hadar