At least once a week, my “dinner” ends up being a smorgasbord of snacks. It happens on days when I get home from work late and haven’t been grocery shopping in a while. I’m hungry and don’t have the time or energy to cook a “real” meal so snacks it is; and truth be told these are usually my favourite dinners! The snacks that show up on my dinner rotation regularly are all super fast to make (like five minutes or less kinda fast) and have short ingredient lists (remember the part about not grocery shopping recently?). The snack that most commonly tops this list is something I’ve been perfecting for years – my Classic Hummus.
This chickpea hummus is velvety smooth, packs a garlicky punch, and comes together with just a few common ingredients from my pantry. To keep things interesting, I’ll play around with variations on this Classic Hummus and throw in some non-traditional ingredients, but I come back to this basic version of the recipe often. It’s a classic for a reason!
To make the hummus you can use either a food processor, or a high powered blender (I use my ninja). You load the chickpeas, tahini, olive oil, salt, lemon juice, garlic and cumin all into the mixer and blend for 1-2 minutes. Then give the sides a scrap and blend for another 1-2 minutes. At this point you will want to check the consistency of your hummus, and add a couple of tablespoons of water if you need to thin it down a little bit. Once you have reached the desired consistency, you can transfer the hummus to your serving dish, top with a drizzle of olive oil and a sprinkle of paprika and chill in the fridge until you are ready to enjoy. When I’m eating the hummus for dinner I usually serve it alongside some sliced veggies and pitas.
Other Ways to Enjoy Hummus
- spread on toast and top with sliced cucumbers and cherry tomatoes
- used as a crust on chicken or salmon (generously cover the top of the meat/fish with hummus and bake in the oven)
- fully loaded with toppings for a fancy appetizer (recipe coming soon!)
- 1 can chickpeas (15 oz)
- 2 tbsp tahini
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 3 tbsp water
- 2 cloves garlic
- 1/4 tsp salt
- 1/2 tsp cumin
- 1/4 tsp paprika
Rinse and drain chickpeas.
Add all ingredients, except for paprika, to a blender or food processor and blend for 1-2 minutes.
Scrape sides of your food processor, and add another tbsp. of water if you would like a thinner consistency. Blend again for 1 min.
Transfer hummus to a serving dish, top with a sprinkle of paprika & drizzle of olive oil and serve with pita or veggies for dipping.