Hummus

I love Oasis in Iowa City. I miss their hummus. Instead of whinging, I decided to make some myself. After many a failure and garbanzo-sacrifice, I’m happy with this recipe. People I serve it to are quite pleased as well.

Ingredients

If “liquid from the can” sounds terrible, get some fresh chickpeas and let them soak for 24-36 hours. Don’t throw away the water! Use it to adjust the hummus’ consistency.

Preparation

Super simple. Fire up your food processor (I used a Calphalon hand blender)

  1. Blend everything except the beans until you get a nice, whitish paste1.
  2. Add beans and blend.
  3. Add water gradually. ‘Creamier’ hummus is achieved by adding more water. Be careful and add small amounts until desired consistency is reached.
  4. Dust with some paprika.
  5. Refrigerate or just, you know, gorge away. Start with the spatula, and do not lick sharp things.

Footnotes


  1. The last time I’ll ever type “nice” and “whitish paste” in the same sentence… ↩︎