Easy Hummus
Easy Hummus. This easy lemon-garlic hummus from Kris Capener in Utah is perfect for beginners!. I was skeptical about leaving out the tahini. I added a bit more garlic, a tsp of black pepper, a dash of tamari, and a chopped up green onion to give it some of the flavors of my fave Moosewood recipe.
Ingredients
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You need 225-240 g of canned chickpeas (garbanzos)
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You need 2-3 tbsp of almond butter, or Skippy (or tahini if you have one)
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You need 1/4 cup of olive oil
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It’s 2-4 of garlic cloves, to taste
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Prepare Dash of salt, to taste
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You need 1/2 tsp of cumin (optional)
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It’s 1/8 cup of lemon / lime juice (or juice out 4-6 pcs of calamansi)
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You need 2-3 tbsp of "cold" water (trick of the trade)
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Prepare Dash of paprika or cayenne pepper, as garnish
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Prepare Dash of olive oil, as garnish
Steps
- On a blender / bullet / food processor, combine nut butter (or tahini), and olive oil and pulse until smooth..
- Add all the remaining ingredients, pulse until smooth. If puree appear to be tacky or thick, add 1-2 tbsp of water then pulse again. NOTE!: If you have LOTS of time and want to make extra creamy hummus, peel off the chickpea membranes before you puree them..
- Taste test to know if you need to adjust according to your own preference..
- Transfer puree on a serving bowl. With a spoon, gently glide it on top of the puree to create a pleasantly looking swirl, then drizzle a dash of paprika and olive oil..
- Serve as a dip, as a bread spread, as a salad dressing, OR use as your alternative to cheese or mayonnaise that your other recipe calls for..
Customize the recipe: this is an easy recipe to customize to your favorite flavors. Adjust the amount of ingredients like lemon, salt, and garlic if you prefer. To make it spicy: add a couple pinches of red pepper flakes. Blending your hummus: pause to scrape the hummus from the sides of the blender into the bottom. This easy hummus recipe is truly a favorite.
