Amazing 2 Minute Hummus
It’s another scorcher of a summer day and the last thing I feel like doing is cooking lunch, hovering ’round a sweltering stove or oven, or wasting time on some fancy indoor affair. As my toddler keeps reminding me (Every! 3! Seconds!), on a day like today we should be “Out! Out! Out!”
Lucky for both of us (for her outdoor love affair and for my own personal sanity), I had everything on hand to make a perfect, healthy, light summer lunch–all in 2 minutes. In fact, I always have my five key ingredients on hand in this household just so I can whip up this divine hummus on a moment’s notice. This is perfect for impromptu drop-ins by unexpected (or unwanted?) visitors–just don’t feed them too much of it or you’ll never get rid of them; it’s that good ;)
Now, since I’ve worked at a mostly Islamic, Arabic-bilingual junior high school for the past six years, it goes without saying that I’ve developed more than a tiny love affair with Middle Eastern food. In fact, my gorgeous coworkers, students, and community partners have spoiled me with such wonderful tabbouleh, kibbeh, fattoush, and the like that I can never go back to store-bought. Perhaps that’s for the best since a tub of horrid store-bought hummus runs you about $4 and tastes nothing like the stuff my Lebanese friends make. This recipe is one loosely dictated to me by several Lebanese friends. It is strong and garlicky and lemony and will run you only about $1 for the entire platter.
The two things you absolutely must have on hand for this recipe are the tahini (ground sesame paste) and a food processor or blender. There are plenty of hummus recipes that attempt to sub out (or leave out) the tahini, but it really is an irreplaceable ingredient in this dish. You should be able to find tahini for about $5 for a giant bottle (I keep mine in the fridge for months to prevent it going rancid) at any market or grocer’s that has a decent ethnic aisle. Secondly, this recipe definitely comes together quickest in a food processor (it will do its own thing in about a minute flat). A blender can be used in a pinch, but be sure to stop and scrape down the sides frequently with a spoon or spatula and to loosen any jammed chickpeas in the blades to prevent motor burnout.
This recipe can really be served with anything you’d like. I love serving it with flatbread or pita chips or fresh cut raw veggies. It would be equally good in a Middle Eastern inspired kebab wrap if you were looking for something flavorful and spreadable to glob overtop. Whatever you do, just do me one favor, wouldja? Don’t serve it up western style in a huge, deep chips n’ dip style bowl. Instead, serve it the way my Lebanese friends have always served it to me: lightly swirled and spread across a wide, shallow dish or platter with a little oil drizzled on top to finish it off. The best part about smoothly whirling it around on the platter is that you’ll have a lovely, lickable spoon at the end of it all. I had to fight my toddler off just to get to it first ;)
Perfect 2 Minute Hummus
1 can chickpeas, drained and rinsed
1/4 cup of tap water
5 tbsp lemon juice
1 1/2 tbsp tahini
3 cloves garlic, peeled and smashed with the flat side of a knife
1/2 tsp of salt
2 tbsp olive oil
- In a food processor (or blender), combine all ingredients except the water.
- Whir on high speed, gradually adding water in to loosen the consistency.
- Scrape smooth hummus out of food processor , lightly swirling it across a large shallow dish or platter.
- Serve with one final drizzle of olive oil on top, alongside flatbread, pita chips, or fresh vegetables.