My friends Stef, who makes the best authentic Lebanese hummus I've ever tasted says it's sacrilege to make hummus with canned chickpeas and garlic. She says the secret is all in the slow cooked chickpeas and the lemon juice.
At many a girly lunch feast, Stef has come with her famous hummus, and we all madly lick the the bottom of the bowl with smiles on our faces. Her fridge is never without a bowl of hummus, and there's always a healthy stash of Lebanese flat bread in the pantry. The first thing I say as I arrive at her house with excited anticipation is, “Paleeze tell me you've made some hummus!"
So, why am I not posting this fabulous famous recipe?
Because, sometimes we don't have time to soak chickpeas for 24 hours, then rinse, simmer, and skim to get our fix. While I admit this extra work will yield more impressive results, I share this super quick version for those of you, who like me, are busy.
This super easy hummus is a crowd pleaser. Add tahini, lemon juice, salt, garlic, and cayenne to taste. I know I'm being lazy (by Stef’s standards), but this quick albeit inferior version is a far cry from the ubiquitous store bought varieties we're used to eating at parties.
You won’t be disappointed, despite my underwhelming recommendation.