If you asked me what foods I love the most, chickpeas would definitely be up there on my list. So I was completely mystified until very recently about why I disliked hummus. It always looked and smelled delicious, and it’s perfect for dipping veggies in, but once I took a bite I just couldn’t stand it.
After some research and trial and error, I’ve finally come up with a hummus recipe that I adore! No tahini and lightly seasoned with garlic and salt and pepper. It’s also super quick- it takes me less than 10 minutes to whip up a batch of this, and it lasts me about a week. I’d encourage you to give it a try even if you’re like me and don’t usually love hummus- maybe this is “the recipe” for you!
Adapted from Pinch of Yum
(Vegetarian, Vegan, Gluten Free)
Yield: Approximately 1 1/2 cups
1 can (19oz) chickpeas (garbanzo beans)
1 clove of garlic, chopped
1 tbsp canola oil
2 tbsp water
Salt and pepper to taste
Place all ingredients in a food processor (I have this 3.5 cup one– in purple of course!- and it fits one batch of this hummus perfectly) and process until smooth. Add more water a little at a time if a thinner consistency is desired.
Enjoy with veggies, pitas, crackers, or on sandwiches or wraps!
Note: The original recipe suggests taking the skins off the chickpeas for a smoother hummus. I don’t find this step necessary since I don’t mind a slightly less smooth texture and I have a fairly good food processor (it also saves me about 20 minutes!). If you’re really sensitive to food textures or don’t own a high powered food processor, you might find this step necessary.