Easy 5 Minute Hummus

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Processor
    Processor

Stef, if you are reading this, please don’t have a heart attack! I know it is sacrilege to make any self respecting hummus out of a can! AND with garlic! I know there are fabulous hummus recipes the world over that use a truck load of garlic and tahini. But my friends Rod and Stef, (who in my opinion make the best hummus in the world) would never be caught dead making hummus with garlic!

The secret for them? They swear that it is really good quality fresh chickpeas cooked slowly with love, NO garlic, and loads of lemon juice. My fellow hummus aficionados and girlfriends agree. At many a girly lunch feast, Stef has come laden with her famous hummus, and we are all madly licking the last smear at the bottom of the bowl. Her fridge is never without a bowl of hummus, and there is always a healthy stash of Lebanese flat bread in the bread bin. The first thing I always say as I arrive at her house wetting my snout with excited anticipation is, “Please tell me you have made your hummus!" So it begs the question: why am I not posting this fabulous recipe today? Well, as phenomenal as Stef's recipe is (I will certainly post it at a later date) it is definitely for those of you with the patience to cook fresh chickpeas.

Today, I am sharing the quick easy hummus that has saved my life when I have had to make a quick appetizer platter in under 5 minutes when people drop over at the last minute. Sometimes we're not prepared to wait while I soak chickpeas for 24 hours, then rinse, then boil and simmer, skimming the whole time. Whilst I will admit that this patience will yield more impressive results than this recipe; in the interests of time, and celebrating the mandate of this entire blog, which is “simple, fun, healthy and happy,” I present this sub-standard, but nonetheless satisfying, consolation prize.

This super easy hummus is a fantastic solution to a last minute munchie attack, and is always a crowd pleaser no matter how many times it is served. Just keep pulsing and tasting until you achieve your perfect blend. You know how heavy handed I like to be with the garlic, lemon juice and salt! Depending on the day, I can be known to add in some more tahini too.

I know we're being lazy today (by Stef’s standards), but this quick, albeit, inferior version, is a far cry from the ubiquitous store bought varieties we have all been served at parties.

You won’t be disappointed. Despite my underwhelming recommendation!

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Easy 5 Minute Hummus

Easy 5 Minute Hummus

Makes 1 1/2 cups 10 MINS
  1. In a food processor fitted with the S blade or a high-speed blender puree the olive oil, lemon juice, chickpeas, tahini, salt, garlic, and pepper for 30 to 60 seconds until creamy. A blender will produce a smoother, finer-textured dip. If you prefer a more rustic, chunky texture use a food processor. Tweak flavors to taste. You may like more garlic and salt.
  2. Transfer to a serving bowl, and sprinkle with paprika. Serve with corn chips, flat bread, or veggie sticks.

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