My friend Sarah Masters makes the best hummus, so I went over yesterday with a bag of groceries and pressed her into service. We made a classic and one variation; you should feel free to go crazy and then write in and tell us what herbs and spices you added to make your personal hummus the best you’ve ever had.
For the master version, you need:
- Two cups of cooked chickpeas* (approx. one can)
- 1/3 cup olive oil (use your good oil since it’s part of the flavor here)
- 1 tablespoon tahini
- 2-3 cloves of garlic
- Juice of one lemon
- Dash of black pepper
- Salt to taste
Spice lovers can add: 1 teaspoon of red pepper flakes (or to taste)
Just dump it all into a food processor and hit go and make it happen, then give it a taste and add a bit more lemon or garlic or salt if your taste buds say it’s so.
Serve in a bowl with a drizzle of olive oil on top and a sprinkle of spice: za’atar, hot pepper…
*Note: When it comes to chickpeas, I’m a purist, and I like to start with dry and then soak them overnight and boil them with salt and oil for a couple of hours before I blend them up into hummus. But that only works if you decide on Sunday that you’ll want hummus on Monday. If it’s Monday and you want hummus NOW, there’s really nothing better than a can. Just remember that different brands use different levels of salt, and some use none… If you go no sodium, you’ll need more salt. Pre-salted, less.
I added cilantro and jalapeño, which gave it a nice flavor and a lovely green color… I’ve also mixed it up with sun-dried tomatoes and parsley, and experimented with using a cup of black beans in place of the chickpeas.
So give it a whirl! And send us your versions of the master…
— Sandra Bark