Easy 10-Minute Hummus

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

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.

Easy 10-Minute Hummus

Easy 10-Minute Hummus

Makes 1 1/2 cups 10 MINS
  • 1/3 cup extra-virgin olive oil
  • 1 (15oz/425g) tin chickpeas, rinsed and drained
  • 3 tablespoons hulled tahini, plus more to taste
  • 3 tablespoons fresh lemon juice, plus more to taste

  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1 teaspoon minced garlic (1 clove), plus more to taste
  • Pinch of ground cumin, plus more to taste
  • Pinch of cayenne pepper, plus more to taste (optional)
  • Pinch of sweet paprika, to serve
  1. Throw all of the ingredients into a high-speed blender, and blast on high until smooth and creamy. Tweak the tahini, lemon juice, salt, garlic, cumin, and cayenne pepper to taste.
  2. Garnish with sweet paprika and a drizzle of olive oil, and serve with chips, crackers, veggie sticks, or slathered on sandwiches or wraps.

Photo by Trent Lanz and styling by Alicia Buszczak




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