White Bean and Edamame Hummus
Red Lentil Hummus
Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
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- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
- 1 medium garlic clove, peeled and smashed
- Juice of 1 medium lemon
- 1/4 cup roasted tahini
- 1/4 cup water, plus more as needed
- 1 tablespoon extra-virgin olive oil, plus more to serve
A delicious homemade hummus recipe is easy to make. Start with canned garbanzo beans and add spices such as ground cumin or paprika to jazz it up. Serve with raw or roasted vegetables, pita bread, or chips. You can also use it as a sandwich spread.
What to buy: Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds.
Game plan: The hummus can be refrigerated in an airtight container for up to 1 week.
To see this recipe with illustrated steps, check out The Basics: How to Make Hummus.
Place beans, garlic, half of the lemon juice, tahini, water, olive oil, and a big pinch of salt in a food processor fitted with a blade attachment and process until smooth. If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Taste, adding more salt and lemon juice as needed. To serve, place in a bowl and drizzle with olive oil.