This recipe isn’t glamorous, or even particularly attractive, but damn is it tasty.
As in, I was licking the spatula. And the spoon. And the knife I used to spread it on our sandwiches. And the food processor blade (Please don’t do this. It is a terrible idea.).
What is it about beans, tahini, olive oil, lemon, and garlic that makes people go crazy? I’m not sure what the secret it, but I read an article recently about how corn farmers are switching to chickpeas because the demand for hummus is up by about 7 trillion percent.
There are actually some pretty clean store-bought hummuses (hummusi?) you can buy. But at upwards of $5 for a 6 oz tub…why? I can buy 2 cans of organic beans for $2; I can buy a pound of dried for about $1. I went with canned this time, since it’s a weeknight and all, but if you have some cooked chickpeas in your fridge, please for the love of god make some hummus.
I first ate this straight off the spoon, then remembered I am civilized and spread it on some bread. I then spread even more on even more bread for our grilled chicken sandwiches for dinner. And then I spread even more on more bread for breakfast and topped it with avocado.
I think there’s a little more bread left for an afternoon snack…
My one secret to a super-smooth, velvety hummus: Skin the chickpeas. I know it sounds ridiculous, but it’s the difference between super-smooth, velvety hummus and a grainy, mealy one. I timed it; skinning one can of beans took me 14 minutes and 0% brain power. I mean, you can do this while watching Real Housewives and you’ll come away with delicious hummus and what have they got?!
Nothin’ on you.
Oh yeah, I actually made this whole recipe just so I could put it on this sandwich (I’m not kidding.):
Black Bean HummusLearn from my mistake: Don’t try this with just black beans. The small amount of fat in the chickpeas contributes to the creaminess and makes the texture lighter. To make a regular hummus, just use 2 cans of chickpeas and omit the cumin (or not. Flavor it however you want!) Makes about 3 cups. Time: 20 mins, 14 of which you will spend skinning chickpeas.
- 1 can chickpeas
- 1 can black beans
- 2 cloves garlic, skins removed
- zest and juice of one lemon
- 1 heaping tbsp tahini
- 1 tbsp cumin powder
- olive oil
- salt & pepper
- optional: 1 jalapeno or chipotle pepper, if you want some spice
- Rinse beans if using canned. Reserve the bean broth, but only if using unsalted or (very) low-sodium beans without added preservatives. Skin the chickpeas.
- Combine first six ingredients in the food processor or blender, run til ingredients form a thick paste.
- Slowly dribble in oil, about a quarter of a cup. Add some reserved bean broth (or water), again slowly dribbling it in until the texture starts looking right.
- Taste, season with S&P, and blend again, adding more oil or liquid if necessary.
- Don’t lick the blade, even though it’s just that good.