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.
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.)
- 1 can chickpeas, drained
- 2 garlic cloves
- ½ - ¾ teaspoons salt
- ¼ teaspoon cumin
- Juice of 1 fresh lemon (3 tablespoons)
- ⅓ cup tahini
- ⅓ cup water
- 2-3 tablespoons olive oil
- Place drained chickpeas, garlic and seasoning into the bowl of a food processor. Using the s blade, blend for a few seconds.
- Add the lemon juice, tahini and water, blending well until smooth, scraping sides down as needed. Drizzle in olive oil towards the end.
Want to see more basics? Click here.
Love this basic and want to take it up to the next level? See how to make amazing hummus/chummus plates here!
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