Greetings all. I was recently enjoying a glass of wine (bottle actually) reflecting on things, life and hummus. Thinking of the old times when I lived in Dearborn, Michigan. Some if the best hummus in the world was a 5 minute drive away, to a restaurant called La Shish. In my post “Chasing the Hummus Ghost” I shared my experiences on trying to replicate the famed hummus of La Shish (complete with 15 years of failure). I still hold to the belief that the recipe in that post gets really close to the magic of “la Shish”, however, I do realize not everyone wants to wait two full days to satisfy a hummus craving.
For years at work we have been making a “quick hummus” which has Greek yogurt in it. The yogurt adds creaminess and a tang to the hummus. Short of making the recipe from scratch with dried chickpeas this quick hummus is one of the best recipes you can find. It takes about 10 minutes to make, 5 to 8 of which is watching it puree in the food processor.
I can’t stress enough the importance of taking the time to make the hummus as smooth as possible. Put everything in a food processor and puree!! Every so often stop the food processor, grab a rubber spatula and scrape it the bowl down in case some chickpeas get stuck on the side or on the bottom. The cumin is optional. Some people are chickpea purists and would not want it, others like the extra spice. I fall directly in the middle and use it about half the time.
When I serve this I like to drizzle with some avocado oil (or extra virgin olive). Use some nice warm flat bread or some nice crisp lettuce to scoop.
Simple Quick Hummus
2 each 15 ounce cans of chickpeas (drained reserving ¼ cup of the liquid)
4 ounces Lebanese tahini
1 teaspoon of kosher salt (heaping)
4 teaspoons lemon juice
6 ounces Greek yogurt (2/3 cup)
1/4th cup of the drained chickpea liquid (optional)
1 teaspoon chopped garlic
1 teaspoon ground cumin (optional)
- Drain the chickpeas, reserve ¼ cup of the liquid (adding the liquid is optional depending on the texture you like in a hummus)
- Place everything in a food processor except he reserved liquid.
- Puree very well. In my experience this can take 5 to 8 minutes. Occasionally stop the machine and scrape the bowl down with a rubber spatula. While pureeing you can decide if you want the liquid in. It will help with the pureeing but will also make the final hummus a bit lighter than without. It’s really a matter of personal preference.
- Puree until ultra-smooth!