If chickpeas are the star of hummus, then tahini is the quiet, painfully shy understudy, desperate for a shot in the limelight, but always getting lost in the shadow of the mighty, butt-shaped legume. Days on end, the butterfied sesame seed waits in vain with thousands of his seedy friends, desperate to be noticed like his flashier, beloved older brother.
Okay, I’ll stop. Here’s a great, easy, no-nonsense hummus recipe. For you.
My recipe is a tweaked version of a few I’ve tried, and it’s quite versatile. You can grab fistfuls of it and jam it in your mouth, you can double-dip pita triangles and fancy crudites into it, you can serve it on falafel, or you can use it as an April Fool’s Day icing for a cake.
If you make as directed, however, don’t go prancing out to any clubs afterwards, looking to get lucky. Nobody’s gonna want to mash with a mouth that will be spewing those sort of nasty garlic fumes.
Creamy, Dreamy Hummus
- 1 can chickpeas
- 1/2 cup Sesame Tahini
- 1/4 cup olive oil
- Juice of 1 fat lemon
- 2 large peeled cloves of garlic, or 3 small
- 1/2 Tablespoon ground Cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
Throw everything into a food processor. Whir it all around, drizzling in chickpea liquid, a bit at a time, until your hummus is a hummus consistency. Add more salt and pepper to taste. If you’re totally bad-ass, you can also throw some cayenne pepper in the mix, like maybe 1/8 teaspoon?