Hummus

Name: Hummus
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Ingredients: 400 g chickpeas (1 can); 1 tbsp tahini paste; 1 large garlic clove; 3 tbsp Greek yogurt; 0.5 lemon, juice of half (plus more to taste); 1 drizzle olive oil, for serving; 1 pinch smoked paprika, for dusting

From the kitchen of Carly

Five ingredients, one food processor, five minutes. Real homemade hummus is silkier than anything you buy in a tub: chickpeas, tahini, garlic, lemon, yogurt for the lift. The trick is enough liquid; keep blending until it almost flows. Save the chickpea liquid before draining. That aquafaba is the secret to silky hummus; without it, you get a thick paste.

Prep: 5 min
Cook: n/a
Total: 5 min
Servings: 6
Difficulty: easy

Ingredients

6 servings

400 gchickpeas (1 can)
1 tbsptahini paste
1large garlic clove
3 tbspGreek yogurt
0.5lemon, juice of half (plus more to taste)
1 drizzleolive oil, for serving
1 pinchsmoked paprika, for dusting (optional)

Instructions

Drain the chickpeas into a fine sieve set over a bowl, catching the liquid (aquafaba). Don't toss it; you'll need it.
Tip the chickpeas, tahini, garlic, and Greek yogurt into a food processor or high-speed blender.
Process for 30 seconds until you get a thick, slightly chunky paste.
With the motor running, add the reserved chickpea liquid 1 tablespoon at a time. Keep going until the texture goes silky and creamy, almost flowing. You'll probably use 4 to 6 tablespoons total.
Stop the motor. Squeeze in the lemon juice and add a generous pinch of salt.
Process another 10 seconds to combine. Taste. Adjust salt or lemon. Some people want more tahini; add 1 more tsp if so.
Scrape into a shallow bowl. Use the back of a spoon to make a swirl on top.
Drizzle with olive oil. Dust with smoked paprika if you want the color contrast. Serve with warm pita or raw vegetables.

Substitutions

Greek yogurt to extra tahini (2 more tbsp) + 1 tbsp water. Makes the hummus dairy-free / vegan and slightly nuttier. Equally good.
canned chickpeas to 200g dried chickpeas, soaked overnight then simmered 60 minutes. Smoother texture, more flavor, more time. Worth it once you've tried it.
tahini to almond butter or peanut butter. Different flavor profile (less authentic) but works in a pinch.

Pairs well with: Warm pita, crackers, or raw vegetables, Falafel or grilled chicken on top for a meal, A scattering of pomegranate seeds and chopped parsley for color

Adapted from TheMealDB.