Zack Marker runs the food blog Stuff on Toast and is here to tell you about his favourite hummus recipe. It’s easy and it’s delicious!
Hummus is ubiquitous, and its almost a cliche at this point for vegetarians and vegans alike (so much there are comics about it) but it’s still freaking delicious and more satisfying to make your own than buying the pre-made stuff, so everyone worth their salt (and tahini and olive oil and chickpeas and lemon and garlic) should know how to make it.
Obviously, I think it makes a perfect base layer for stuff on toast, but its also great in Buddha bowls and salads, as a dip for veggies, crackers and of course pita bread, or as a side with roasted vegetables (just to name a few options).
As always, I don’t actually ever measure anything that I make, it’s kind of just by feel and taste, so be tasting literally throughout the process and adjust to your own taste.
What you’ll need:
- 1 cup dried chickpeas (should yield about 3 cups cooked & drained) or 2 15.5 oz. cans
- 1 cup tahini
- 1 lemon (juice and zest)
- 3-6 garlic cloves (depending on how garlicky you like it)
- 1/4 cup olive oil
- 1 tbsp cumin
- 1/2 tbsp paprika
- Salt (to taste)
- 3-6 tbsp chopped parsley
- Soak the chickpeas in water overnight (or don’t, they will just take longer to cook). The next day, when ready to cook, drain and rinse.
- Place the chickpeas in a pot and cover with cold water. Bring to a boil, and then simmer for 45 minutes to 1 hour, or until soft. I usually check at regular intervals until the chickpeas feel easy to smush/smash easily. When ready, drain, and keeping the cooking liquid, which you’ll be using later.
- Place the cooked chickpeas in a food processor, saving a few for garnish.
- Add the tahini, lemon juice, a pinch of lemon zest, half the cumin, garlic and roughly 1 teaspoon salt. (Sometimes I will process the garlic first, just to make sure they get finely chopped)
- Pulse for a few minutes, or until the mixture begins to smooth, adding the warm cooking liquid and olive oil as you go until you have smooth puree.
- Taste and adjust the seasoning, adding lemon zest if you want a bit more lemon kick without having to juice anymore lemons. (My mom always made hummus super lemony, so I like to have this option handy)
- Transfer the hummus to a serving bowl (one with a lid if you think it will last for leftovers) and garnish to your own personal preference with the parsley, extra chickpeas, olive oil, paprika, cumin and lemon zest.
- Enjoy however you like, it will go really well with almost anything, but a few of my favourites are below!