Everyone needs a simple hummus recipe in their life, right? Or else what do you eat your pita chips with? Or your tortillas with cucumber? Or your carrot sticks? #firstworldproblems
Every time I make this, I find myself wondering why I waited so long to make it again. (And then I remember that pita chips don’t exist in this country and that my stash of pita chips I hauled over in a suitcase from America is dwindling and that I’ll be sad when they’re all gone . . . course I’ll be sad if they go stale too, so maybe I should get over that.)
This recipe is super fast, ridiculously easy (just add it all in and blend!) and so so yummy. I always start off thinking I’ll just have a couple chips with hummus and then suddenly find myself at the bottom of the pita chip bag and a more-than-half-gone bowl of hummus. #sorryhubby #noneforyou
Also, I almost always roast the garlic before adding it in (although you don’t have to). It’s super easy and – bonus! – freezes really well, so I can do a whole bunch at once and then just zap a few cloves for ten seconds in the microwave to defrost before adding it in. Just cut off the pointed end of a whole head of garlic (so you can see the insides of all the garlic cloves) and put that side facing up on a piece of tinfoil. Drizzle a bit of olive oil on top and bring the tinfoil up over so the garlic all covered before pinching the foil together to shut – kind of like wrapping up garlic like you would a present. Pop it in the oven on a high temperature for about half an hour and you’ve got yourself some roasted garlic.
Last but not least, I much prefer hummus chilled. It’s alright at room temperature, but unbelievably addicting when it’s cold. It’s like the hummus gains magical powers or something. Try it. You’ll love it.
Lightly adapted from the Barefoot Contessa hummus recipe
- 2 cups canned chickpeas
- ⅓ cup tahini (ground sesame paste, usually found near the peanut butter aisle)
- ¼ cup lemon juice
- 1 teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Put all the ingredients in a blender and blend until smooth. Chill for at least an hour.