I’ve decided that hummus falls under the heading of “Foods that you should in no way purchase when it’s so bloody simple to make”. Also in this list: Whipped Cream and Guacamole. If you’re buying these three items on a regular basis you should probably re-evaluate just why you’re shopping for these goods.
Like I said, this dish is easy as one can get. I’ve only complicated it by adding the onion and garlic. Without being to self-congratulatory, it’s some of the best hummus I’ve ever had (it appears as if I’ve had my humble bone removed…and we all know how painful that can be).
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 16 oz can of chickpeas, drained
- 2 teaspoons of tahini
- 1/4 teaspoon paprika
- 1/4 teaspoon ground pepper
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground coriander
- salt, to taste
- 1 Tablespoon lemon juice (optional)
Fry the onion and garlic in a small skillet over medium heat. Cook until onions start to carmelize. Take off heat and set aside to cool.
In a food processor, pulse together chickpeas and tahini until you get the consistency you desire (I like my hummus thin and spreadable, I know others who like their hummus chunky). Pour into a mixing bowl and mix in the paprika, pepper, ginger, coriander and salt. Fold in the onions and garlic. Add the lemon juice if you so desire. Refrigerate for an hour or so. Serve with Pita or with sliced tomatoes and cucumbers, and whole olives.