Those canned chickpeas in the back of your cupboard could be doing so much more right now. Use them in this easy hummus recipe to make a light, whipped spread that’s immeasurably better than the versions you’re likely to find at the grocery store. Blend the chickpeas (a.k.a. garbanzo beans) in a food processor with the good stuff: tahini, garlic, fresh lemon juice, olive oil, and spices. Then thin it out with just enough cold water to reach your desired consistency, a creamy hummus ready for any and all of your dipping needs.
Ingredients
Makes about 2 cups
1
1
1
½
¾
10
¼
3
Preparation
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Step 1
Start by prepping all of your ingredients: Drain 15.5 oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
Step 2
Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
Step 3
Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you’re just looking for a fine paste.)
Step 4
Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
Step 5
Process until smooth, about 1 minute.
Step 6
With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt if needed.
Step 7
Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.
Do ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.
