Susie Csorsz Brown
Our Favorite Hummus
I know, I have Susie's Hummus on the site. That is outstanding hummus. It is better than anything you can buy in a tub at the grocery store, and though a lengthy recipe, mostly hands-off. It's also a two-fer because you get the recipe for great tasting Tahini Sauce AND the hummus.
Here's the thing: I don't usually make that version. I make a simplified-but-pretty-near-identically-tasting option that is much much more convenient. The secret ingredient: canned chickpeas. I know I mention canned beans in the other version, but here I am going to spell it out for you completely from Step 1 to insert chip and scoop in your mouth.
Note: You'll need a high-powered blender for this. I know, I know. But honestly, the investment will be worth it, if only because then you can make awesome hummus in your own kitchen.
Note: I use a kitchen scale to measure because I really don't like to do dishes AND because it makes your measurements much much more accurate. Please do yourself a favor and get one. Please.
Susie's Hummus, the easy version
Yield: roughly 4 cups
4 large cloves of garlic, smashed and peeled
1/3 cup fresh juice from 3 to 4 lemons
1/3 cup red wine vinegar
1/2 teaspoon ground cumin
pinch smoked paprika
10 oz tahini paste
1 tsp salt
2 10-oz cans chickpeas
For serving: Extra-virgin olive oil for drizzling
Za'atar, Aleppo pepper flakes, whole warmed chickpeas, and/or chopped fresh parsley leaves, for sprinkling
1. Combine garlic and lemon juice in a blender. Pulse until a pulpy puree is formed, about 15 short pulses. Let sit 5 minutes - however long. Pour mixture through a fine mesh strainer set over a small bowl. Press out as much liquid as you can with the back of a spoon or a rubber spatula, then discard solids (or save them for your next salad dressing, marinade, cooking project, etc).
2. Return the garlic-enhanced lemon juice mixture to the blender container. Set the container on the scale, hit tare and pour in 10 oz of well-stirred tahini. Add the cumin, pinch of smoked paprika and salt. Return the container to the blender base; blend until well combined. You will most likely have to scrape the sides. You may have to add 1 - 2 T cold water to get the sauce really well blended. You want it to be nice and thick. Note: If you are using the Tahini sauce for something other than the base of your hummus, you're done here. Well, you might have to thin it a little with additional water, depending on your use. Go on about your merry way. The sauce will be good for 1 1/2 weeks in the fridge.
Make the hummus
3. Pour your two cans of chickpeas into a microwave-proof plastic container (could also be whatever container you will store the hummus in the fridge). Add all of the can contents: beans, bean juice, all of it. Heat on high for 5 minutes. You want them really really really hot.
4. Once the tahini sauce has emulsified, open the top of the blender container and carefully pour in all of the hot beans and liquid.
5. Start the blender on low, and slowly work up to the highest level. If you see any of the tahini sauce sticking to the side of the container, stop the blender, scrape it off, and then turn it back on, starting again at low, working up to high. Keep the blender running on high for 4 - 5 minutes or until it is thoroughly blended and completely smooth.
6. Pour the warm hummus into your serving or storage container. Sprinkle the top with your choice of herbs or seasoning, and drizzle with olive oil.
Leftover hummus can be stored in the refrigerator for up to 1 week. Allow to come to room temperature before serving.